Seitan Banana Bread Recipe (High-Protein, Vegan)

Seitan banana bread slices on a white plate.

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Seitan Banana Bread Recipe (High-Protein, Vegan)

This seitan banana bread is a delicious high-protein vegan recipe. It tastes similar to regular banana bread, but with a slightly chewier texture and crispier edges.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 231.6kcal

Author: Jennifer Bell

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

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