High-Protein Vegan Marbled Banana Bread [gluten-free]
Vegan, gluten-free and high in protein - this simple marbled banana bread provides over 6 grams of protein per serving!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 12 slices
Ingredients
- 3/4 cup chickpea flour (100 g)
- 1 cup oat flour (100 g)
- 1/3 cup + 2 tbsp buckwheat flour (70 g)
- 2 tsp baking powder
- 1 pinch salt
- 3-4 bananas, very ripe ( 360 g or 1 3/4 - 2 cups, mashed)
- 1 tsp vanilla extract
- 1/4 cup maple syrup (80 g)
- 1/2 cup + 1/4 cup plant milkf
- 4 tbsp unsweetended nut butter (80 g) (e.g. peanut butter)
- 3-4 tbsp cocoa powder (30 g)
Instructions
- Preheat the oven to 170 °C (340 °F). Mix the first five ingredients in a large bowl.
- In another bowl, smash the bananas with a fork, add 1/2 cup plant milk and the other wet ingredients and mix well.
- Combine the wet and the dry ingredients and stir until just combined. Transfer 1/3 of the dough to another bowl, add 1/4 cup plant milk and the cocoa powder and mix.
- Pour the batter into a greased bread tin (or use a silicon cake mold) alternating between the bright and the dark batter to create a marbled pattern. Keep in mind that you have more of the bright dough.
- Bake the banana bread in the preheated oven for about 40 min till golden brown on top.
- Let it cool completely before slicing.
Notes
You should keep the banana bread in the fridge. It may become a little dry over time. Simply reheat the slices in the microwave for 20-30 seconds before seeving - this will make them moist again.