Feb 26 • Meals & Recipe Ideas
The best high protein banana bread I've ever had! (with choco chips!)
High-Protein Seitan Banana Bread w/ (or without) chocolate chips.
A dense, high-protein, minimally sweetened vegan banana bread designed for performance and meal prep. Sweetness from natural dates provides that next level, superfood performance foods to fuel you through those powerful workouts!!!
This is my own personal recipe I've been developing for over a year! I'm sure it is not fully finished, but as of right now, it makes pretty damn good, high protein banana bread!
P.S. I’m all about consistency and flavor, so these muffins are higher in calories and carbs than your typical banana bread. That said, the texture and taste are usually superior to most high-protein banana breads that rely only on vital wheat gluten and mashed bananas.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
Dry Ingredients
- 200 g vital wheat gluten
- 40 g oats, blended into flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon or pumpkin spice
Wet Ingredients
- 442 g ripe bananas (≈ 4 large bananas)
- About 300 g Medjool dates (≈ 12 - 15 large. I use 15 dates personally.), pitted and soaked in hot water for 5 minutes, drained.
- If you have a high speed blender, you can skip soaking the dates.
- ¾ cup soy milk
- (Optional: vanilla extract or a dash of maple if you want more sweetness)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗗𝗮𝘁𝗲 𝗠𝗶𝗹𝗸 (𝗯𝗹𝗲𝗻𝗱 𝗼𝗮𝘁𝘀 𝗳𝗶𝗿𝘀𝘁 𝗶𝗳 𝘂𝘀𝗶𝗻𝗴 𝘁𝗵𝗲 𝘀𝗮𝗺𝗲 𝗯𝗹𝗲𝗻𝗱𝗲𝗿)
- If you’re using the same blender, blend the oats first to make oat flour. Add the oat flour to your dry ingredients, then use the blender again to prepare your wet ingredients.
- If you’re using a high-speed blender, you can skip soaking the dates. However, if your dates are hard or dry, I recommend soaking them first to help soften them.
- Remove pits from dates and soak pitted dates in hot water for 5 minutes.
- Drain completely.
- Blend the softened dates and bananas with ¾ cup soy milk until fully smooth.
𝗠𝗶𝘅 𝘁𝗵𝗲 𝗗𝗿𝘆 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
- Blend 40 g oats into a fine flour.
- In a large bowl, combine:
- Stir well to distribute leavening evenly.
𝗖𝗼𝗺𝗯𝗶𝗻𝗲 𝗪𝗲𝘁 & 𝗗𝗿𝘆
- Add the blended dates, bananas, and soy milk to the dry ingredients
- Pour wet mixture into the dry ingredients.
- Stir and gently knead until a cohesive dough forms.
- Optional: Add 1/2 cup - 1 cup vegan chocolate chips. I add 1/2 a cup of Bake Believe dark chocolate chips.
4. Bake
- This recipe works best when baked as cupcakes. Pour the batter into silicone cupcake liners, paper liners, or a lightly greased cupcake pan. Or you can use silicone bread pans (or small loaf pans). Works best in smaller loaf pans.
- Bake at 350°F (175°C) for 30 minutes.
Let the muffins cool completely after Baking. Set your storage container on a food scale and tare it to zero. Add all of the muffins to the container and record the total weight in ounces.
When you create your recipe in MyFitnessPal, set the number of servings equal to the total ounces of all the muffins combined.
For example, if all the muffins together weigh 77 oz, enter 77 servings for the recipe. Then, when you grab a muffin and it weighs 2 oz, simply log 2 servings of your banana bread muffins. This gives you an accurate serving every time.
The best part: once you create this recipe, you never have to make it again! As long as you keep using the same recipe. I make these every week and use them for lunch or as a high-protein snack.
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The best high protein banana bread I've ever had! (with choco chips!)
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