#Ad: We were sent Garden of Life Raw Organic Protein Chocolate for purposes of review and recipe creation-all views are honest and our own.
I love banana bread! It’s such a wholesome, comforting and delicious treat. I wanted to give my current banana bread recipe an upgrade so I decided to give it a protein boost! This vegan banana and chocolate protein bread makes a perfect weekend breakfast or brunch as well as being a sweet treat in the cake box. I love to pack it in my lunch bag to enjoy during a long walk or after an outdoor swim. Read on to find out how I made this Vegan Banana and Chocolate Protein Bread:
Vegan Banana and Chocolate Protein Bread
Vegan Banana and Chocolate Protein Bread is so quick and easy to make and a great way to enjoy a protein packed treat.
Here’s the recipe:
Vegan Banana and Chocolate Protein Bread
Ingredients
- 1 tbsp ground flax-seeds
- 2 tbsp water
- 1 scoop Raw Organic Protein (Chocolate Flavour)
- 175 g* Plain Flour
- g wholemeal flour
- 1 tsp ground cinnamon
- 1 pinch nutmeg
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 110 ml dairy free milk (I used oat)
- 1 tsp vanilla extract
- 2 tbsp golden syrup
- 45 g soft light brown sugar
- 2 tbsp cider vinegar
- 50 ml coconut oil melted
- 2 ripe bananas
- 75 g mixed chopped nuts
- 50 g mixed dried fruit
- 50 g dark chocolate chips
Instructions
- Pre-heat the oven to Gas Mark 4 (180°c/350°f)
- Grease and line a loaf tin
- In a jug mix the ground flaxseed and water to make an egg replacement
- In a large bowl mix together the dry ingredients: the flours, protein powder, cinnamon, nutmeg, bicarbonate of soda and baking powder.
- In another bowl stir the wet ingredients: the flaxseed mixture, oat milk, vanilla, golden syrup, sugar and cider vinegar.
- Mix the wet and dry ingredients together in the large bowl.
- Add the nuts, fruit and chocolate chips.
- Pour the mixture into the prepared tin.
- Bake for 40 minutes, until the loaf has risen and is golden and firm. Check the cake is ready using the skewer test.
- Once cooked, leave to cool on a baking wrap. Serve and enjoy!
Notes
Vegan Protein
We all need protein to build and repair muscle. A question I’m often asked is “how do vegans get protein in their diet?”. Many plant based foods are high in protein, such as tofu, tempeh, edamame, lentils, chickpeas, peanuts, almonds, spirulina and quinoa. The great news is there are now also vegan protein powders available which can be used in shakes or added to recipes. I used Garden of Life’s Raw Organic Protein Powder in chocolate flavour in place of cocoa powder to give my cake a chocolatey taste with health benefits too.
The dried fruit, mixed nuts and dark chocolate chips are optional. The dried fruit gives the bread a sweet and chewy texture. The nuts add a lovely crunch and the dark chocolate gives a rich taste. To decorate, I sprinkled left over nuts and chocolate on my baked banana bread.
This Vegan Banana and Chocolate Protein Bread looks and tastes delicious. It’s low in sugar (you can omit completely if you prefer and use extra banana for sweetness) and full of goodness. Store it in an airtight tin but it won’t last long as it’s always eaten too quickly! Enjoy!
I’m looking forward to making protein breakfast bars using chocolate protein powder too. The Raw Organic Protein Chocolate is currently £25.50 for a 498g tub. Readers can get 15% off all products on Garden of Life with the code: DIARY15.
Have you tried protein powder in your baking before? Let me know if you try the Banana and Chocolate Protein Bread!
Pin for later:
Fabulous recipe – bet it tastes devine too
Gosh, it looks superb. Mum used to make a fabulous banana cake with chocolate icing which smelt and tasted divine. I have never tried banana bread, nor have I tried adding protein powder to bakes. It is a good idea, though, to reduce the hit from rich carbs. Thanks for the recipe.
Oooh this looks delicious! My favourite ingredients, I’m definatly going to try this.
This recipe looks great. I have used a vegan chocolate rice protein powder before, but the protein powder you have used looks more chocolatey, if that’s a word. I will definitely look at getting some to use in my desserts and drinks.
These look utterly delicious mmmm!!