This Vanilla Hemp Banana Bread is totally different than the other Banana Bread recipe that I posted awhile ago. That banana bread recipe was made with bread flour, pecans, egg replacers, and almond milk. This Vanilla Hemp Banana Bread is made with Ripple Pea Protein Milk, chia seeds, vegan greek yogurt, hemp protein powder, and a variety of gluten free flours.
Banana Bread is something I don’t enjoy cooked by everyone. For instance, a lot of people load their banana bread with too much sugar. Bananas are already sweet and it’s completely unnecessary. Don’t get me wrong, I love sugar, but not too much sugar. Also, I want my banana bread to be healthy and full of protein that can help fuel me throughout the day.
Banana Bread is delicious. I love banana bread because it’s so easy to make. You don’t have to take hours to make your bread and you don’t even need a stand mixer! This banana bread recipe calls for you to use 3 bowls. But normally, I get the job done in two or sometimes even one bowl!
My favorite toppings on banana bread are peanut butter and chocolate chips. Banana, peanut butter, and chocolate chips are my favorite healthy snack. I don’t eat it often due to the fact I’m not much of a snacker. But, when I do eat it, I’m always in heaven!
Also, I want to mention that I ate this banana bread as a dessert. Which is why you see it topped with whipped coconut cream & chocolate syrup. Rather than reposting this recipe plain like I did last time, I wanted to jazz it up a bit.
How to make vanilla hemp banana bread:
First off, begin by making sure you have 3-4 ripe bananas. I prefer to use 3 bananas, but I used 4 for this recipe. If you do not have any ripe bananas in the house, place some bananas in the fridge overnight and the next day you’ll have some.
Next, choose your flours. For this vanilla hemp banana bread recipe, I used oat flour, arrow root flour, and almond flour due to the fact I wanted to make this recipe gluten free. The other recipe I have isn’t gluten free. If you don’t have all of these flours in your pantry, you can just choose one! Out of all of the flours I have used to make banana bread, my favorite is always just plain bread flour or almond flour!
Then, choose your egg replacer. This recipe is vegan, so if you’re not vegan, feel free to use eggs! Instead of using my go-to egg replacer, I chose to use a chia egg. A chia egg is basically chia seeds and water. When chia seeds and water are given time to set, they form an egg like texture!
After choosing your egg replacer, choose your milk! I chose to use Ripple’s Pea Milk here. Feel free to use whatever healthy milk you have in the house at the time.
Lastly, add your protein powders! I chose to use Trader Joe’s Hemp Protein Powder in the vanilla flavor. Also, I love their protein powders because they’re so cheap! Another reason I love their protein powders so much is due to the fact they taste good.
Want more recipes:
- 3-4 Ripe Bananas
- 1 cup Arrowroot Flour
- 1/2 cup Oat Flour
- 1/2 cup Almond Flour
- 1 tbsp Ground Flax
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice (or Cinnamon)
- 1/4 tsp Ground Ginger
- 4 tbsp Trader Joe’s Vanilla Hemp Protein Powder
- 1/2 cup Ripple Pea Milk (or Almond Milk)
- 1/2 cup Coconut Oil
- 2 tbsp Vegan Greek Yogurt (or coconut yogurt)
- 1 tsp Vanilla Extract
For the Chia Egg:
- 2 tbsp Chia Seeds
- 1/2 cup Water
- Line a bread loaf pan with parchment paper. Preheat your oven to 350 degrees F.
- In a small bowl, add 2 tbsp of chia seeds with a 1/2 cup of water. Set aside.
- In one large bowl, add your flours, ground flax, pumpkin pie spice, ground ginger, protein powder, baking soda, and baking powder. Mix and set aside.
- In another large bowl, mash 3 or 4 bananas very well using a fork. Then add the milk, oil, vanilla extract, and greek yogurt. Mix until well combined.
- Pour the large bowl of liquid ingredients into the bowl of dry ingredients. Mix until a batter is formed. When done mixing, there should be a liquid batter, not a dough.
- Place into the loaf pan and bake for 55-60 minutes.
- Allow to cool completely before serving.
- Store in the fridge or freezer, do not leave out at room temperature unless you will be eating in two-three days!
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