I tested a few different versions of this seitan banana bread recipe to achieve the right texture and flavor. I’m loving the final recipe results. It tastes similar to regular banana bread, but with a slightly chewier texture and crispier edges. Give it a try if you’re looking for sweet and delicious ways to get a boost of plant-based protein, like this chocolate covered tofu, which is another fun option.
Ingredients and Substitutions
Vital wheat gluten is the protein extracted from wheat flour which is dried and ground into a fine powder. It’s the main ingredient in traditional seitan recipes but it actually works remarkably well in this banana bread and adds plenty of plant-based protein.
Be sure to use ripe bananas when making this recipe. The riper, the sweeter.
I like to sweeten this banana bread further with a bit of pure maple syrup. You can substitute extra mashed bananas if you prefer, in which case the banana bread will turn out a little less sweet.
Creamy peanut butter acts as a binder instead of eggs in this recipe. It also adds some richness. The flavor of the peanut butter is not very noticeable though. You can substitute any other type of nut butter or seed butter you prefer.
How to Make Seitan Banana Bread
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the mashed ripe bananas, creamy peanut butter, maple syrup, and vanilla extract to a large mixing bowl, then mix well.
Add the vital wheat gluten, baking powder, cinnamon, salt, and optional vegan chocolate chips to a second mixing bowl, then mix well. Transfer the dry ingredients to the bowl with the wet ingredients, then mix to combine.
Transfer the batter to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out looking clean. Let cool completely before removing from the pan.
Seitan Banana Bread Recipe (High-Protein, Vegan)
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 1/2 cups mashed ripe bananas (from about 3 medium bananas, 340 g)
- 1/2 cup creamy peanut butter (or substitute any other nut butter or seed butter, 128 g)
- 1/4 cup pure maple syrup (80 g)
- 1 teaspoon vanilla extract
- 1 1/4 cups vital wheat gluten (spooned into the measuring cups then leveled—not scooped, 160 g)
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips (optional, 85 g)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 1/2 cups mashed ripe bananas, 1/2 cup creamy peanut butter, 1/4 cup pure maple syrup, and 1 teaspoon vanilla extract to a large mixing bowl, then mix well.
- Add 1 1/4 cups vital wheat gluten, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and optional 1/2 cup vegan chocolate chips to a second mixing bowl, then mix well.
- Transfer the dry ingredients to the bowl with the wet ingredients, then mix to combine.
- Transfer the batter to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
- Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out looking clean.
- Let cool completely before removing from the pan.
Notes
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Store in an airtight container in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition Estimates
Another High-Protein Vegan Treat to Try
These chocolate covered tempeh dessert bites are another unique and delicious option.
