Protein-Packed Vegan Banana Bread with Chickpea Flour & Almond Butter
This protein-packed vegan banana bread is moist, fluffy, and made in just one bowl! With over 7g of plant-based protein per slice, it's a delicious and nourishing treat for any time of day!
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Cooling Time 1 hour hr
Total Time 2 hours hrs 10 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 1 Loaf (10 slices)
Calories 220 kcal
9" x 5" loaf pan
Parchment paper
Large mixing bowl
Whisk
Rubber spatula
Wire cooling rack
- Wet Ingredients
- 1 ¼ cups 300g mashed ripe bananas (about 3 medium)
- ½ cup 128g creamy almond butter (unsweetened)
- ⅓ cup 107g pure maple syrup
- 1 tbsp 14g apple cider vinegar
- 1 tsp vanilla extract
- Dry Ingredients
- 1 ¾ cups 168g chickpea flour (sifted if lumpy)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon optional, for warmth
- Add-Ins Optional
- ½ cup chopped walnuts or dairy-free chocolate chips
Prep the Pan & Preheat
Line the loaf pan with parchment paper, leaving overhang on two sides for easy removal. Preheat the oven to 350°F.
Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Whisk in the almond butter, maple syrup, apple cider vinegar, and vanilla. The vinegar will react with the baking soda later, creating lift—so don’t skip it!
Add Dry Ingredients
Sprinkle the chickpea flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Gently fold with a spatula until just combined. A few lumps are okay; overmixing can lead to a dense loaf. Stir in add-ins, if using.
Bake
Pour the batter into the prepared pan, smoothing the top. Bake for 50–55 minutes, until golden brown and a toothpick inserted into the center comes out clean. If the top darkens too quickly, tent loosely with foil.
Cool & Slice
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour). This rest ensures clean slices—though we won’t judge if you sneak a warm bite!
Banana Tip: The spottier the bananas, the sweeter the bread. For peak flavor, use ones with fully black peels.
Nut-Free Swap: Substitute almond butter with sunflower seed butter.
Storage: Keep wrapped at room temperature for 3 days, refrigerate for up to 1 week, or freeze slices for 3 months.
Boost the Protein: Stir 2 tbsp hemp seeds into the batter for an extra gram of protein per slice.