this high protein butternut squash banana bread packs in over 20g plant protein per serving and is absolutely delicious. the perfect fall breakfast, snack, or dessert.
the inspiration
It is no secret that I love making high protein recipes. I mean why wouldn’t I make delicious baked goods that can help me reach my protein goals?! This time of year everyone goes crazy for pumpkin but I love butternut squash.
I also had some bananas that really needed to be used up. So, I figured why not make a high protein butternut squash banana bread… that is definitely a tongue twister. This recipe is so delicious. It has lots of great fall flavor but it also is very moist. Thank you to the butternut squash puree.
To make it a bit more fun I added the glaze over top and the nice thing is you actually do not need a lot of powdered sugar to make a glaze. So, this is a great dessert if you have certain macro goals or if you just want something delicious.
the ingredients
- All Purpose Flour: we will need all purpose flour to of course make the banana bread. If you want to try to swap it for a different flour you can but I have not tried.
- Vital Wheat Gluten: the vital wheat gluten adds protein and when using it in baked goods it helps to enhance the structure of it. Don’t worry this doesn’t turn it into seitan. This is a crucial ingredient and you can’t skip it.
- Banana: put those few day old bananas to good use. We do not need too much banana here, only 1 ½ bananas.
- Non-Dairy Milk: I like to use a high protein non-dairy milk like Ripple or soy milk. It adds extra protein and because we are making a vegan buttermilk it ensures it will curdle.
- Apple Cider Vinegar: we will use apple cider vinegar as an acid to make the non-dairy milk curdle.
- Butternut Squash Puree: of course we need butternut squash puree to make this a butternut squash banana bread. You can either buy it in the store or you can make it homemade, it is so easy to do!
- Protein Powder: you can use any protein powder you like. I typically like to use a pea protein powder. You can use vanilla or chocolate. I actually used a chocolate protein powder and you barely even notice the flavor. I have been enjoying the Justins x Orgain Collaboration (paid link).
- Cinnamon: the cinnamon will add flavor and spice.
- Nutmeg: the nutmeg will add flavor and spice.
- Baking Powder: to help give us rise! I prefer to use an aluminum free baking powder (paid link).
- Organic Powdered Sugar: I did use about 2 tablespoons worth of sugar in the bread, you can omit if you prefer.
- Organic Powdered Sugar: you will need this to make a glaze for the outside of the high protein butternut squash banana bread.
how to make high protein butternut squash banana bread
- Combine a high protein non-dairy milk, like soy or pea protein, with apple cider vinegar. Set aside for 5 to 10 minutes to curdle.
- Mash the butternut squash puree and banana with the back of a fork in a bowl.
- Whisk together the dry ingredients.
- Then, add in the butternut squash and banana mixture, as we all as the vegan buttermilk. Mix to make a thick batter.
- Spread into a baking loaf pan. I like to like mine with parchment paper. You can sprinkle with cinnamon if desired.
- Bake at 350°F for 50-60 minutes. Stick a toothpick in and it should come out clean.
- Spread a powdered sugar glaze over top about 15 minutes after cooling.
what else can i add to this recipe?
Here are some mix-in ideas:
- Nuts. You can use any chopped nut in here. I think walnuts, pecans, or even macadamia nuts would be delicious.
- Chocolate Chips. You can always add in some vegan chocolate chips to make a bit more decadent.
- Dried Fruit. You can add in chopped apricots or dates for something chewy.
- More Spices. You can use other spices like ground ginger, ground cardamom, allspice, or anything else you like.
- Brown Sugar. If you want you can swap the organic sugar for organic brown sugar.
more high protein desserts
why you’ll love this recipe
If you are like me and you love a sweet treat and baked good but you have macro goals this recipe is perfect for you. It is great to curl up with a cup of tea or coffee at the end of the night.
This is also great if you need to get some extra protein or veggies in your diet or someones you love diet.
high protein butternut squash banana bread faq
Is this recipe allergy friendly?
It does use gluten and there is no swap. The recipe can be made soy free and nut free. depending on what non-dairy milk and protein powder you use.
How do I store the high protein butternut squash banana bread?
I recommend storing this in a container in the fridge. If you want to freeze it, I do think that would be okay.
Can I swap out the vital wheat gluten?
No.
My texture feels wrong, did I mess up?
No. The texture is very soft and moist. So, as long as the toothpick comes out clean it is good. If your toothpick comes out not clean let it cook a little longer.
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High Protein Butternut Squash Banana Bread
Equipment
- Baking Loaf Pan paid link
Ingredients
- ¾ cup high protein non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 ½ ripe bananas
- 1 cup butternut squash puree
- ¾ cup + 2 teaspoons all purpose flour
- 1 cup vital wheat gluten
- 2 scoops of protein powder
- 2 tablespoons organic sugar
- 1 teaspoon ground cinnamon plus more for dusting
- ½ teaspoon ground nutmeg
- 1 tablespoon baking powder
- 3 tablespoons organic powdered sugar
Instructions
- Preheat the oven to 350°F (176°C).
- In a small bowl, combine ¾ cup high protein non-dairy milk with 1 teaspoon apple cider vinegar. Set aside for 5 to 10 minutes to curdle to make a vegan buttermilk/
- Mash the 1 cup butternut squash puree and 1 ½ ripe bananas with the back of a fork in a separate medium-sized bowl.
- In a large bowl, whisk together the ¾ cup + 2 teaspoons all purpose flour, 1 cup vital wheat gluten, 2 scoops of protein powder, 2 tablespoons organic sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 1 tablespoon baking powder.
- Then, add in the butternut squash and banana mixture, as well as the vegan buttermilk. Mix to make a thick batter.
- Spread into a baking loaf pan. I like to like mine with parchment paper. You can sprinkle with cinnamon if desired.
- Bake at 350°F for 50-60 minutes. Stick a toothpick in and it should come out clean.
- In a small bowl combine the 3 tablespoons organic powdered sugar with 1 to 2 teaspoons of water. It should be able to drizzle off the spoon.
- Remove the loaf pan from the oven and let it cool for 15-20 minutes. Then, pour the glaze over top. Spread around with a spoon.
- Cut into as many pieces as you like and enjoy.
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Notes
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Nutrition
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Hey, I’m Francesca!
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