This Lentil Banana Bread is soft, moist, delicious, and packed with plant-based protein. Made with simple ingredients, this easy vegan and gluten-free recipe contains no flour and makes a filling breakfast, snack, or wholesome dessert.
For a savory option, try my delicious lentil bread recipe.
Whenever I'm craving something sweet and satisfying but still nourishing, this lentil banana bread is one of the recipes I love to make. If you've been reading my blog for a while, you know how much I love versatile, protein-packed red lentils. I'm always experimenting with new ways to use them-from my red lentil banana muffins and lentil garbanzo bread to my lentil chocolate chip cookies.
This new sweet lentil loaf is definitely one of my favorites. It's tender and lightly sweet with a lovely banana flavor, and the melty chocolate chips make every bite extra delicious. Everyone who has tried it loved it, and they're always completely surprised to learn there are lentils hidden inside!
Best of all, this bread is completely flourless, budget-friendly, and perfect for meal prepping, so you can have a quick, wholesome breakfast or snack ready all week long.
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🍌Ingredients
- Dried red lentils: Soak in hot water for at least 2 hours or overnight, then drain and rinse.
- Ripe bananas: Use very ripe bananas for natural sweetness and a stronger banana flavor.
- Flaxseed meal (ground flaxseeds): Helps bind the ingredients and adds a pleasant texture.
- Sugar: I used cane sugar, but granulated or brown sugar works too.
- Chocolate chips: Use dairy-free chocolate chips to keep this banana bread vegan.
- Neutral vegetable oil: Use sunflower, grapeseed, or another neutral oil you have on hand.
- Vanilla: Adds a delicious hint of warm, sweet flavor.
- Cinnamon: Enhances the banana flavor with a cozy touch.
- Baking soda + vinegar: Help the bread rise and stay soft.
- Baking powder: Gives the loaf extra lift.
- Salt: Balances the sweetness and enhances the flavors.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🥣How To Make Lentil Banana Bread
Soak the lentils: Soak the red lentils in hot water for at least 2 hours or overnight, then drain them completely before using.
Blend the bananas and lentils: Mash the bananas-you should have about 1 cup of mashed banana. Add the mashed banana and soaked lentils to a high-speed blender or food processor and blend until smooth.
Make the batter: Pour the blended mixture into a large bowl. Add the flaxseed meal, oil, sugar, vanilla, baking soda, baking powder, vinegar, cinnamon, and salt, then mix until well combined.
Add the chocolate chips: Fold in the chocolate chips until evenly distributed throughout the batter.
Bake: Preheat the oven to 350°F (180°C). Pour the batter into a parchment-lined 9×5-inch loaf pan and sprinkle a few extra chocolate chips on top, if desired. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
📋Substitutions & Variations
- Sweetener: Swap cane sugar for granulated, coconut, or brown sugar.
- Oil-free version: Replace the oil with 2 tablespoons of extra mashed banana or unsweetened applesauce.
- Spices: Add a pinch of nutmeg or extra cinnamon for a warmer flavor.
- Add-ins: Stir in chopped walnuts, pecans, or dried cranberries for extra texture and flavor.
💡Marinela's Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Cool completely: Let the bread cool before slicing so it can set properly and hold its shape.
- For extra chocolate: Sprinkle a few chocolate chips on top before baking for a delicious melty finish.
❓Frequently Asked Questions (FAQ's)
I don't recommend it. Use soaked red lentils for the best texture-canned or pre-cooked lentils contain too much moisture, which can result in a gummy, dense loaf that won't rise properly.
I haven't tested this recipe with green or brown lentils yet, but I think they should work. Since they're firmer than red lentils, I recommend soaking them longer to make sure they soften well before blending.
Yes. Replace the oil with 2 tablespoons of extra mashed banana or unsweetened applesauce.
Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days.
📖 Recipe
High-Protein Vegan Lentil Banana Bread (No Flour, GF)
Equipment
- 1 High-speed blender or food processor
- 1 Mixing bowl
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 1 + ½ cups dried red lentils soaked, drained
- 1 cup mashed bananas
- ¼ cup cane sugar or granulated/brown sugar
- ¼ cup flaxseed meal (ground flaxseeds)
- 2 tablespoons neutral vegetable oil (I used sunflower)
- ⅓ cup vegan chocolate chips plus more for topping
- 2 teaspoons vanilla
- 1 teaspoon cinnamon powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar or white vinegar
- ¼ teaspoon sea salt
Instructions
- Soak the red lentils in hot water for at least 2 hours or overnight. Drain them completely before using.
- Mash the bananas until you have 1 cup. Add the mashed bananas and drained lentils to a high-speed blender or food processor and blend until smooth.1 + ½ cups dried red lentils, 1 cup mashed bananas
- Pour the blended mixture into a large bowl. Add the flaxseed meal, oil, sugar, vanilla, cinnamon, baking soda, baking powder, vinegar, and salt. Mix until well combined.¼ cup cane sugar, ¼ cup flaxseed meal (ground flaxseeds), 2 tablespoons neutral vegetable oil, 2 teaspoons vanilla, 1 teaspoon cinnamon powder, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon apple cider vinegar, ¼ teaspoon sea salt
- Fold in the chocolate chips until evenly distributed.⅓ cup vegan chocolate chips
- Preheat the oven to 350°F (180°C). Pour the batter into a parchment-lined 9×5-inch loaf pan. Sprinkle extra chocolate chips on top, if desired. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack and cool completely before slicing.
Notes
- Use very ripe bananas for the best sweetness and banana flavor.
- Drain the soaked lentils very well to prevent excess moisture in the batter.
- Blend the lentils and banana until completely smooth for the best texture.
- For an oil-free version, replace the oil with 2 tablespoons of extra mashed banana or unsweetened applesauce.
- Store the cooled banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze individual slices in a freezer-safe bag or container for up to 3 months; thaw at room temperature before serving.
Nutrition
🥞Easy Recipes with Red Lentils
If you try this lentil banana bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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