Date-Sweetened Oatmeal Banana Bread (10g Protein)
Healthy and delicious vegan banana bread made with whole wheat flour, rolled oats, no oil, and naturally sweetened with dates.
Recipe Highlights
- Prep Time: 15 minutes, plus 20 minutes rest time
- Cook Time: 1 hour
- Servings: one loaf (9 slices)
- Difficulty: beginner
- Equipment: blender, mixing bowls, oven, 8×4-inch loaf pan
- Nutrition: 5g fiber, 10g protein per slice
- Diet: vegan, dairy-free, egg-free, refined sugar-free, no added sugar
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Bananas ⟶ Make sure your bananas are very ripe! They should be very soft with lots of brown spots.
- Dates ⟶ This banana bread is completely fruit-sweetened, using the natural sweetness of bananas and dates. Choose dates that are very soft and sweet, such as Medjool dates.
- Powdered Peanut Butter ⟶ This adds protein and helps soak up some of the moisture in the bread.
- Rolled Oats ⟶ This creates a heartier, chewy texture in the banana bread while also adding some fiber and nutrients.
- Silken Tofu ⟶ A little bit adds moisture and some protein to improve the texture.
- Whole Wheat Flour ⟶This makes the bread a little more hearty and dense while adding fiber and a slightly nutty flavor.
- White whole wheat flour is a good option (if you can find it) for people who are skeptical of whole wheat flour. It has a lighter flavor and texture while offering similar nutritional value. You can also use half whole wheat flour and half all purpose flour.
- Almond Flour ⟶ This makes the bread more tender, cutting some of the denseness of the whole wheat flour and oats.
- Pumpkin Seeds ⟶ For crunchy texture and extra protein. You can swap with other nuts/seeds if you’d like, but pumpkin seeds are extra high in protein.
How to Make
Step-by-step photos and additional tips to help you get the best results!
Blend dates and silken tofu until smooth. 
Mash bananas with a fork or potato masher. Some small chunks are okay. 
Mix in date mixture, powdered peanut butter, vinegar, and vanilla extract. 
Mix in rolled oats. 
Let the mixture rest, covered, for 20 minutes. This gives the oats time to soften, creating a softer and taller banana bread. 
Fold in whole wheat flour, almond flour, baking powder, baking soda, and cinnamon until just combined. Add pumpkin seeds and fold a few more times to distribute – be careful not to over-mix! 
Transfer batter to lined loaf pan. Optionally, to encourage cracking through the middle of the loaf, run a sharp knife down the center of the batter about 1/2-inch deep. 
Bake at 350°F for about 1 hour, or until a skewer inserted in the center of the loaf comes out with a few moist crumbs. It may take an extra 15 minutes or so depending on your oven and pan.
Serving Suggestions
This vegan banana bread is delicious on its own, but for an even heartier meal or snack, serve it with some high protein yogurt or nut butter.
Storage & Meal Prep
This banana bread can be stored at room temperature for 24 hours, but for longer storage, I recommend refrigerating it for up to 5 days. Make sure to store it in an airtight container, otherwise it will dry out quickly. For even longer storage, cut into slices and place in freezer-safe bags for up to 2 months.
To thaw frozen slices, pop in the microwave for 15-20 seconds, leave out at room temperature for an hour or two, or thaw in the fridge overnight.
Additional Tips for Success
Mash bananas, don’t blend ⟶ Blending the bananas with the dates and tofu seems like the fastest and easiest method, but I found that blending the bananas released too much liquid, resulting in a very dense and gummy banana bread.
Don’t over-mix ⟶ Rather than aggressively mixing the batter, use a silicone spatula to fold the dry ingredients into the wet ingredients just until there is no dry flour left. Too much mixing will lead to excess gluten development, which results in gummy and dense breads.
Use a kitchen scale ⟶ For the most accurate results, measure the ingredients in grams (where applicable) using a kitchen scale. I develop all my recipes using a kitchen scale to ensure the most accurate replicable recipes.
Soak the oats ⟶ Mix the oats with the wet ingredients and let them soak for 20 minutes before adding in the remaining dry ingredients. This helps make the banana bread soft and moist.
Leave some parchment paper overhang ⟶ When lining the loaf pan, use a little extra parchment paper so that there’s some excess paper hanging over the sides. This makes it easier to lift the bread out of the pan after baking.
Cool completely ⟶ Letting the banana bread cool completely allows the structure to set, improving the final texture of the bread.
Date-Sweetened Banana Bread FAQ
More Banana Bread Recipes
- Carrot Cornmeal Banana Bread
- Banana Bread Baked Oatmeal
- Best Healthy Gluten-Free Banana Bread
- Best Healthy Banana Bread
- Chocolate Banana Bread (Whole Grain)
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Date-Sweetened Oatmeal Banana Bread (10g Protein)
Ingredients
- 80 grams Medjool dates1 pitted
- 150 grams silken tofu
- 360 grams very ripe bananas
- 52 grams (½ cup)
powdered peanut butter* - 1½ tsp apple cider vinegar
- 1 tsp vanilla extract
- 80 grams (1 cup) rolled oats
- 120 grams (1 cup) whole wheat flour
- 28 grams (¼ cup) almond flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 60 grams (½ cup) pumpkin seeds
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.
- Blend: Add pitted dates and silken tofu to a blender and blend until smooth.80 grams Medjool dates1, 150 grams silken tofu
- Mash: Add bananas to a large mixing bowl. Use a fork or potato masher to mash the bananas. Add blended date mixture, powdered peanut butter, vinegar, and vanilla extract and mix until well combined.360 grams very ripe bananas, 52 grams (½ cup) powdered peanut butter*, 1½ tsp apple cider vinegar, 1 tsp vanilla extract
- Rest: Mix in rolled oats. Cover and rest for 20 minutes to allow the oats to soak and soften.80 grams (1 cup) rolled oats
- Mix dry ingredients: Whisk together whole wheat flour, almond flour, baking powder, baking soda, and cinnamon.120 grams (1 cup) whole wheat flour, 28 grams (¼ cup) almond flour, 1½ tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon
- Combine: Add dry ingredients to wet and fold together until no dry flour is left. Add pumpkin seeds and fold a few times to distribute.
- Bake: Transfer the batter to your lined loaf pan. Place in the middle rack of your oven and bake for about 1 hour, until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Cool: Place the pan on a wire rack and cool in the pan for 10 minutes, then carefully remove the bread from the pan. Place the bread directly on the wire rack to finish cooling.
Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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