Sweets, Vegan Food

Chocolate Protein Banana Bread


This protein banana bread is one of my favorite high-protein breakfast recipes to make when I’m craving something sweet and chocolate-y, yet rich in plant-based protein. Each slice packs an impressive 8 grams of protein and is the ultimate snack recipe to keep you satisfied for hours! 

As vegans, it can be tricky to get enough protein so using protein powder is one way I can easily make sure I am getting a good amount each day. If you’re interested in more high-protein recipes, definitely check out these High Protein Plant-Based Wraps, this High Protein Vegan Tofu Scramble, this Coconut & Hemp Green Protein Smoothie and this Protein Rich Tofu & Roasted Veggie Sandwich!

Why You’ll Love This Recipe 

  • Low in refined sugar. This banana bread is mostly sweetened with fruit and contains just a few tablespoons of added sugar. If you’d like to make this protein-packed banana bread 100% refined sugar free, use a refined-sugar free protein powder and use another natural sugar like coconut sugar. 
  • Gluten-free banana bread option. I’ve given two options for making this loaf gluten-free! If serving this bread to gluten intolerant friends or family, make sure to use a gluten-free certified protein powder and gluten-free oats, if using. 
  • Naturally vegan and egg-free! This protein banana bread is suitable for many diets and is made without egg whites, greek yogurt, or whey protein powder. All you need is a few common ingredients and extra ripe bananas.

Key Ingredients and Substitutions 

  • Overripe bananas: The more ripe and spotty, the better! You can even use frozen and thawed bananas if you don’t have any fresh bananas on hand. 
  • Sugar: The bananas add a lot of natural sweetness to the bread, but it needs a bit of added sugar. I like to use granulated cane sugar, but you can also use coconut sugar or brown sugar as needed. 
  • Milk: Any unsweetened or lightly sweetened plant-based milk will work. I typically use almond milk, soy milk, or oat milk. 
  • Flour: I’ve tested this protein banana bread using all-purpose flour, homemade oat flour, and gluten-free cup for cup baking flour and all three work well. 
  • Protein powder: either a chocolate protein powder or vanilla protein powder for the best neutral tasting flavor. If the protein powder is flavoured, the flavour of the powder will compete with the flavour of the banana bread and may not work well. 
  • Cocoa powder: Adds natural chocolate flavor without any dairy! I recommend using unprocessed dutch cocoa, cocoa powder, or cacao powder. 

How to Make Protein Banana Bread

  1. Combine the wet ingredients. In a large mixing bowl, add the mashed bananas, sugar, oil, nondairy milk, and vanilla. Stir well to combine. 
  2. Whisk together the dry ingredients. In a separate mixing bowl, whisk together the flour, protein powder, cocoa, baking powder, baking soda, and salt until combined. 
  3. Add the dry ingredients in with the wet. Mix using a spatula until just combined, then fold in the chocolate chips. This bread batter will be thick! 
  4. Transfer to a bread loaf pan. Smooth the protein banana bread mix into the prepared loaf pan. Sprinkle the top of the bread with a few extra chocolate chips, if desired. 
  5. Bake. Bake the chocolate protein banana bread for 35-38 minutes, or until a toothpick inserted into the centre comes out clean. 
  6. Cool, then serve. Once baked, allow the bread to cool for 10-15 minutes before slicing and serving. 

Ideas for Serving

This protein banana bread makes for a delicious breakfast, healthy snack, or protein-packed dessert! You can’t go wrong enjoying it plain or with a glass of your favorite plant milk. I also like to spread mine with vegan butter or nut butters like peanut butter, almond butter or my homemade banana bread nut butter spread!  

If enjoying for dessert, serve a slcie of this banana bread with your favorite nondairy ice cream and fresh fruit! 

How to Store

Leftover banana bread will keep best when stored at room temperature for 2-3 days. To keep it soft and moist, store it tightly covered in an airtight container or wrapped in plastic wrap or foil. 

This delicious banana bread can also be frozen in individual slices or a full loaf. To freeze, allow the bread to cool completely on a wire rack, then slice, if desired. Tightly wrap in plastic wrap, then place in a large freezer bag and seal tightly, removing as much excess air as possible. Freeze for up to 3 months, then defrost the bread at room temperature until soft again. 

To reheat, place a slice of banana bread in the microwave or toaster oven and heat until just warmed. 

Recipe FAQs 

Can I use additional protein powder instead of flour?

No, these ingredients cannot be used interchangeably. In order for the bread to hold together in a structured loaf that’s light and tender, it needs flour. If you’re interested in a flourless banana bread, try my Flourless Chocolate Chip Banana Bread Bars.

Can I make this protein banana bread gluten-free?

Yes! If you are gluten-free, use your favourite gluten-free certified protein powder and either gluten-free oat flour or a gluten-free baking blend. Avid using flours like almond meal, almond flour or coconut flour – they absorb too much liquid and will make the loaf very dry and dense. 

Can I bake this bread into protein banana muffins?

To make this loaf into muffins, divide the batter between 12 muffin cups and bake the banana protein muffins for 18-20 minutes at 350F (180C), or until golden brown on the top and a toothpick inserted into the centre comes out clean. 

What vegan protein powder do you use?

I have a few favourite protein powders, but for this high-protein banana bread recipe I like to use the Four Sigmatic Superfood Protein. It’s unflavoured and perfect for baking. 

More Banana Bread Recipes to Try Next:

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Chocolate Protein Banana Bread Recipe

  • Author: Liv B
  • Total Time: 53 minutes
  • Yield: 10 slices


This protein banana bread is one of my favorite high-protein breakfast recipes to make when I’m craving something sweet and chocolate-y, yet rich in plant-based protein. Each slice packs an impressive 8 grams of protein and is the ultimate snack recipe to keep you satisfied for hours!


  • 3 ripe spotty bananas, mashed
  • 3 tbsp sugar
  • 3 tbsp oil (I used coconut)
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour, oat flour, or gluten-free baking blend
  • 1 cup (approx 90g) protein powder of choice
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup dairy-free chocolate chips


  1. Preheat oven to 375 F. Grease an 8 x 4 inch loaf pan and set aside.
  2. In a large mixing bowl, add mashed bananas, sugar, oil, nondairy milk, and vanilla and stir to combine.
  3. In a separate bowl, whisk together flour, protein powder, cocoa, baking powder, baking soda and salt until combined.
  4. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips. It will be very thick.
  5. Smooth into the prepared loaf pan so it is in an even layer. Sprinkle a few extra chocolate chips on top, if desired.
  6. Bake in preheated oven for 35-38 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging to it. Do not over-bake or it will be dry. Let cool 10-15 minutes before slicing.
  7. Store at room temperature in an airtight container for up to 4 days, or freeze up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes


  1. I’m so impressed with this recipe! There is very little sugar and oil, and plenty of protein (I didn’t use chocolate chips). Yet, this bread was sweet, moist, and very filling. I used orgains vegan chocolate protein in here and I recommend. Very impressed, thanks Liv!

  2. Hi Liv B! I have made this as a loaf before and loooved it! So tasty and nutritious. I was hoping to make this as a muffin recipe this time. How would that alter the cook temp and time?
    Thank you!

  3. Absolutely love this!! Thank you for such a simple healthy recipe. I’ve found I have to add extra plant milk each time I make it but it always comes out really yummy and keeps well in the freezer. Great marathon training recovery snack

  4. Could I use almond flour ?

  5. I am on my 3rd batch already, easy and less sugar which good for my meal prep for cutting diet. I already recommended this recipe to my mates.

  6. Was given the option to do this on a 2x or 3x scale but the size of the pan and bake time did not increase like the ingredients did so when I made this in the 2x scale, it was undercooked. Recipe needs times for the 2x and 3x option.

    • Gregs Vegan Gourmet

      Ahh yes, that is just an automatic function of the recipe card plugin! Unfortunately I can’t control that part, its really just for the ingredients only 🙁

  7. Do you have the macros/cals for this? X

  8. Hey, can I use full fat milk instead of plant based milk?
    also I wanna skip sugar, so can I add Stevia instead?
    if yes for both, quantity will remain the same or different?

    • I haven’t tried it myself, there is a chance it will be different as they are totally different ingredients – however if you try it, report back here and let us know if it works out, I’m curious! 🙂

  9. how much calorie does each slice have?

  10. Really enjoyed this. The first time around I found this a little dry. But I tried adding greek yoghurt which made it more moist. I also tried once using 3/4 cup of tiger nut flour in place of the flour – worked well.

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