Protein Banana Bread (vegan!)

The most tasty, guilt-free banana bread! It’s a healthy recipe and super easy to make! It's so rich in protein, flavour and great nutrients to empower your day. Perfect for a filling morning snack!

It takes a little time to get a vegetarian or vegan diet just right, one concern is not getting enough protein, which is important for building muscle, making the enzymes and hormones we need for digestion and even making our red blood cells.

Most plant-based proteins such as legumes, nuts, grains and seeds do not contain adequate levels of all nine essential amino acids; known as incomplete proteins. Other plant-based sources of protein such as soy products, tempeh and tofu are considered complete protein sources and are fundamental to a plant-based diet, however, they lack that nutty, seedy flavour that does wonders to any dish.

For this reason, Sacha Inchi powder is a great alternative when baking, packed with complete protein and an unique nutty flavour.

Now you might be asking, what is Sacha Inchi? Well, it looks like a nut but it's in fact a seed! It comes from a cute-looking fruit shaped like a star with a nutty flavour. This incredible protein contains up to 60% of complete plant-based protein per serving and is very digestible. 

It grows in tropical areas like the Amazon rainforest in South America, and it has been used for many years by native tribes for it's nutritional value. 

Banana bread is traditionally made with lots of bananas, butter and sugar. We make ours a bit healthier by avoiding sugars, butters and animal products such as milk and eggs. While the texture is different to the one you grab at your local supermarket; we guarantee is super tasty, healthy and high in protein! 

Now, let's get started. 

This is what you need

  • 1 tablespoon flaxseeds
  • 1 cup spelt flour
  • 1 cup almond meal
  • 1/2 teaspoon salt
  • 2 tablespoons sacha inchi protein powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon ground cinnamon
  • 2 ripe bananas peeled - (plus an extra one for topping)
  • 8 pitted dates
  • 1 cup of almond milk (non-dairy milk)
  • 1/4 cup almond or peanut butter
  • 1/4 cup extra-virgin oil 

This is how you do it

Preheat the oven to 170°c.

To make the dough, blend all dry ingredients (spelt flour, almond meal, sacha inchi powder, salt, baking powder, bicarbonate of soda and cinnamon) in a large bowl and mix very well.

Meanwhile, mix the dates, almond milk (or any non- dairy milk), peanut butter and two bananas in a blender until smooth. Add the flaxseed mixture to the blender and mix for a couple of seconds more.

Mix wet and dry ingredients all together and combined well. 

Pour mixture into a baking tray lined with baking paper. Top with two half bananas on top - make sure you dig them in well so they don't rise too much. 

Bake for approx. 45 min. Remove from oven and let it cool for 20 min.

Serves: 8 tick slices

(We left ours 5 min too long! You can see the burnt edges on the bananas - working out a new oven can be tricky!) 

This recipe is great to keep in an air tight container in the fridge. It can be prepared in advance and be preheated when ready to eat. It's great warmed up or simply cold. You can serve it with some coconut yoghurt and some fresh fruit like berries!