Ooooh mama, this is a winner.
I haven’t met many people in life who don’t like banana bread. Talk about comforting food that makes you feel like you’re at grandma’s house. I used to go to my best friend’s house after school and whenever her grandma was visiting from France we could always count on yummy banana bread awaiting us for an afternoon snack.
My own grandma always made delicious poppy seed bread, a family favorite that we still make around the holidays (which reminds me that at some point I’ll have to veganize that recipe and put it on the blog!). 🙂
This particular banana bread is likely much healthier than your grandma’s banana bread, which probably used sugar, regular flour and butter. This healthy, veganized recipe has none of the junk, yet you’d never know it because the texture and taste of traditional banana bread shines through. It has that lovely banana bread balance of being moist and nicely (but not overly) dense. While a great snack or breakfast anytime of the year, it’s absolutely perfect for fall weather!
WHAT MAKES THIS RECIPE HEALTHIER?
- Instead of regular white flour I incorporated millet flour and oats, for fiber and protein-rich healthy, whole grains.
- The combination of chia seeds, bananas and applesauce replace the moisture typically achieved with eggs.
- A mere 1/4 cup of maple syrup replaces the standard full cup of refined white or brown sugar. I think the sweetness is perfect in this recipe, but if you like a sweeter bread you could add another 1/4 cup of syrup or a couple tablespoons of coconut sugar.
By the way – did you know that protein powders are NOT just for shakes!? I added in 1/4 cup of rice protein powder because I love adding in extra protein whenever I get the chance, to cover my bases and ensure my protein needs are being met. The combination of protein powder + millet + oats + nuts results in ONE SLICE of bread delivering 7 grams of protein and 4 grams of fiber! (based on 14 total slices)
A note on protein powders in baking: not all protein powders create the same result. If you want to substitute a different type of protein powder for the rice protein, my guess is that pea protein or hemp would be your best bet. Here are some tips for baking with protein powders from Protein Pow. I used a natural flavor powder, but you could try experimenting with a flavored powder like vanilla, chocolate or chai.
What’s your favorite type of homemade bread? I’d love to hear in the comments below!
Easy & healthy one bowl Banana Nut Bread, with all the taste of traditional banana bread but much better for you! Protein packed with 7 grams per slice.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 1 Tbsp chia seeds + 3 tbsp water
- 3 medium very ripe bananas, mashed
- 1 cup millet flour
- 1 1/2 cup oats
- 1/4 cup rice protein powder*
- 1 cup nondairy milk
- 1/2 cup unsweetened plain applesauce
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1/3 cup shredded, unsweetened coconut
- 1/4 cup crushed nuts - walnuts, pecans or a mix
- 3 Tbsp sliced almonds for sprinkling on top (optional)
- Combine chia seeds and water. Place in the fridge for 15 minutes.
- Preheat oven to 350 degrees F / 175 C.**
- Combine remaining ingredients in a bowl except for the nuts and coconut. Stir well.
- Stir in chia mixture from the fridge.
- Stir in nuts and coconut.
- Line a bread pan with parchment paper and pour in batter. Sprinkle sliced almonds on top, if desired.
- Bake for 55 - 60 minutes.
*If you want to substitute a different type of protein powder for the rice protein, my guess is that pea or hemp protein would be your best bet, but I haven’t tried those myself in this recipe.
**I used a toaster oven - your bread may cook faster in a regular oven.
If you want a sweeter bread, add another 1/4 cup of maple syrup or a couple tablespoons of coconut sugar.
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