High-Protein Vegan Lentil Banana Bread (No Flour, GF)
This high-protein vegan lentil banana bread is soft, moist, and delicious, with a naturally sweet banana flavor and melty chocolate chips in every bite. Made without flour, eggs, or dairy, this easy gluten-free recipe is perfect for breakfast, a snack, or a simple dessert.
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
Calories: 216kcalCarbohydrates: 31gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.1mgSodium: 165mgPotassium: 412mgFiber: 10gSugar: 10gVitamin A: 26IUVitamin C: 3mgCalcium: 70mgIron: 2mg
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