Soft, moist and quietly high in protein, this vegan protein banana bread is a low FODMAP twist on the classic. It's dairy-free, refined-sugar-free and gentle enough for sensitive stomachs — a bake you can feel good about slicing into all week.
Why you'll love it
- Moist and tender, never dry or rubbery
- Low FODMAP and dairy-free
- An extra protein boost from your favourite blend
- Naturally sweetened with banana and maple
Ingredients (1 loaf, ~10 slices)
- 2 firm, just-ripe bananas, mashed
- 200g plain or gluten-free flour
- 2 scoops (40g) Blissful Raw Cacao or Nutty Nutty Peanut Butter protein
- 1 tsp baking powder + ½ tsp bicarbonate of soda
- 60ml maple syrup
- 60ml vegetable oil
- 120ml almond or rice milk
- 1 tsp vanilla, pinch of salt
- Optional: a handful of walnuts or dark chocolate chips
Method
- Preheat oven to 180°C (fan 160°C) and line a loaf tin.
- Whisk the flour, protein powder, baking powder, bicarb and salt in a bowl.
- In another bowl, combine the mashed banana, maple syrup, oil, milk and vanilla.
- Fold wet into dry until just combined, then stir through walnuts or chocolate if using.
- Pour into the tin and bake for 40–45 minutes, until a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a rack.
Tips
Use just-ripe rather than very ripe bananas and enjoy a slice at a time to keep things low FODMAP. Walnuts are a gut-friendly add-in; keep dried fruit out, as it tends to be high FODMAP.
Frequently asked questions
Can I make it gluten-free?
Yes — use a gluten-free plain flour blend.
How should I store it?
Keeps for 3–4 days in an airtight container, or slice and freeze.
Want more gut-friendly bakes? Start with our Low FODMAP Protein Powder Complete Guide.
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Make This Recipe
Made with Blissful Raw Cacao — certified Low FODMAP chocolate protein, two ingredients.
Shop Blissful Raw Cacao
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