Healthy Eating

Recipe: Vanilla Protein Banana Bread

You may have seen an increasing amount of banana bread images flood your Instagram feed over the last week, as baking has become a popular lock down activity with the nation.

A recent survey found that baking was the most popular hobby for wellbeing, as it can provide a calming and rewarding process to what seems like a chaotic and uncertain time at the moment.

Having a creative outlet can also boost your self-esteem, so give this banana bread recipe a go that’s sure to be a winner with vegans and non-vegans alike.


150g porridge oats
150g self-raising gluten-free flour
1 tsp bicarbonate soda
¼ tsp baking power
1 tsp cinnamon
2 scoops Vanilla Vega Essentials or Clean* Protein
Pinch of salt
2 tbsp ground flaxseed
5 tbsp water
4 bananas
200g maple syrup
60g melted vegan spread
150ml oat milk


1. Preheat the oven to 170° fan. Spread all the oats in a single layer on a baking tray lined with parchment. Place in the oven and toast for 8 to 10 minutes, until very light golden, stirring once halfway through. Set aside to cool.
2. Line two 20 x 6cm loaf tins with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
3. In a mixing bowl, mix together the gluten-free flour, bicarbonate of soda, baking powder, cinnamon, Vega and salt. Stir in the toasted oats. Set aside.
4. In a small bowl whisk the flaxseed with 5 tbsp of water and leave to one side to gel for 5 minutes.
5. Mash the banana in the bottom of a large mixing bowl. Whisk in the maple syrup, melted vegan butter and oat drink. Whisk in the flaxseed gel.
6. Add the dry ingredients to the wet mixture. By hand with a spatula, stir slowly and gently, stopping when the flour disappears and everything is thoroughly combined. Pour the batter into the 2 prepared loaf tins, making sure to leave 1cm at the top.
7. Bake for 20 minutes, then loosely cover the tins with foil and return to the oven for a further 20 mins.
8. Leave to cool in the loaf tins for an hour and then remove and serve.

Find out Prue Leith’s earliest memories of baking and why she thinks The Great British Bake Off is so successful.