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–+ servings
High protein banana bread on a plate, drizzled with peanut butter

High Protein Vegan Banana Bread - With Vital Wheat Gluten

This protein banana bread uses vital wheat gluten, oats, soy milk, and chia seeds to provide around 16 g of protein per slice without protein powder. It’s moist, filling, naturally-sweetened, and topped with dark chocolate chips. It makes for a great snack for those without gluten intolerances.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 246 kcal

Ingredients
  

  • 2 ½ cups rolled oats 200 g
  • ¾ cups vital wheat gluten 100 g
  • 1⅔ mashed ripe banana 380 g
  • 1 ¼ cups unsweetened soy milk 300 ml
  • 1 tbsp ground chia seeds 10 g
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp stevia or granulated sweetener of choice
  • ⅓ cup dark chocolate chips 51 g

Instructions
 

  • Preheat the oven to 350°F / 180°C.
  • Line a medium loaf pan with parchment paper or lightly grease it.
  • Blend the rolled oats until they resemble oat flour.
  • Mash the bananas well in a large bowl.
  • Add the soy milk, vanilla, and stevia and mix until combined.
  • In another bowl, combine the blended oats, vital wheat gluten, ground chia, baking powder, cinnamon, and salt.
  • Pour the wet ingredients into the dry ingredients.
  • Mix until everything is incorporated, but do not continue aggressively mixing the batter once it comes together, to prevent over-development of gluten structures.
  • Fold most of the chocolate chips through the batter, saving some for the top.
  • Transfer the batter to your prepared loaf pan and smooth the surface.
  • Sprinkle the remaining chocolate chips over the top.
  • Bake at 350°F / 180°C for approximately 45 to 55 minutes. The exact baking time will depend on your loaf pan and oven.
  • A toothpick inserted into the middle should come out mostly clean or with a few moist crumbs rather than wet batter.
  • If the top is getting too dark before the middle is finished, loosely cover it with foil for the final part of baking.
  • Let the banana bread cool in the pan for approximately 15 minutes before transferring it to a cooling rack.
  • For the best texture, let it cool completely before slicing.

Notes

  • Vital wheat gluten is not gluten-free!
  • Do not overmix the batter, as this can make the loaf overly chewy.
  • Very ripe bananas give the best sweetness and moisture.
  • Leaving the oats whole will give you more of a baked-oats texture. Blending them produces a more traditional banana bread consistency.
  • Regular sugar or another sweetener can replace stevia, but this will change the calorie and sugar content.

Storage:

  • Store in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze individual slices for up to 2 to 3 months.

Nutrition

Calories: 246kcalCarbohydrates: 39gProtein: 15gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 0.1mgSodium: 206mgPotassium: 374mgFiber: 5gSugar: 9gVitamin A: 111IUVitamin C: 4mgCalcium: 171mgIron: 2mg
Keyword baked oats, banana bread, High protein, high protein banana bread
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