High Protein Lentil Banana Bread (Vegan, Grain-Free, Oil-Free)

Learn how to make high protein lentil banana bread 8 grams per slice)! Lightly sweet, tender, and filling, it is vegan, grain-free, gluten-free, oil-free & easy.

High Protein Grain-Free Banana Bread

Say hello to your new favorite feel-good loaf: High Protein Lentil Banana Bread! This humble beauty is built from the simplest ingredients—ripe bananas, dried lentils, and a few pantry staples—yet it delivers seriously impressive nutrition. Each slice boasts 8 grams of protein and a whopping 17 grams of fiber, so it’s incredibly satisfying without feeling heavy. It’s not overly sweet, which makes it just as welcome at breakfast as it is for a midday snack or a wholesome after-dinner treat (cue the chocolate spread 😊).

Best of all, this is a frugal high protein bread. You do not need to buy expensive vegan protein powder, or other pricey add-ins—just budget-friendly ingredients you are already likely to have on hand. I use common tan (light brown) lentils because they’re inexpensive and easy to find, but any dried lentils you already have will work beautifully.

Blend, bake, slice, enjoy… and marvel that something this nourishing can be this simple.

Why You’ll Love this High Protein Banana Bread

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free (e.g., no all-purpose flour, oats, or whole wheat flour)
• Yeast-free (no active yeast or instant yeast required)
• Oil-free (e.g., no olive oil, avocado oil, or other vegetable oil)
• High fiber (17 grams fiber per serving)
• High protein (8 grams protein per slice)
• Flourless
• Easy to make
• No protein powder required
• Frugal

Ingredients for High Protein Lentil Banana Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Uncooked lentils (I use common tan lentils; see notes for using other lentil varieties)
• Mashed VERY RIPE bananas (from very soft, squishy bananas with lots of black spots on the peels)
• Coconut sugar (see notes for alternatives)
• Whole psyllium husks (notes if you have psyllium powder)
• Ground cinnamon (see notes for other spice options)
• Lemon juice (see notes for alternatives)
• Vanilla Extract
• Baking soda
• Salt

I recommend adding salt to the recipe. It enhances the sweetness and banana flavor of the bread. If you need to limit your salt intake, you can leave it out without causing any issues to the bread (i.e., if you choose to omit the salt, it will not affect the success of the bread).

What are Whole Psyllium Husks?

Psyllium husk is essential for making this grain-free, gluten-free, yeast-free banana bread “work.”

Psyllium is a plant product derived from the husks of the seeds from the Plantago ovata plant. When combined with liquid, the husks swell, creating a gelatin. The gel can be used in ways similar to eggs, and also stands in for gluten (creating structure) in gluten-free and grain-free breads.

I order whole psyllium husks online. You can search for them on any search engine and find multiple purveyors. You may also be able to find them in a well-stocked natural foods grocery store.

Store the psyllium husks in an airtight container and it will last for years, making it a frugal buy. Plus once you have it, you can make all kinds of amazing gluten-free vegan breads, such as my 100% Millet Sandwich Bread, Easy Multigrain Sandwich Bread, Coconut Flour Sandwich Bread, 100% Millet Banana Bread, Buckwheat Sandwich Bread, Oat Sandwich Bread, 4-Ingredient Power Bread, 100% Chia Firm Sandwich Bread, and much more!

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Quick Soak the Lentils

Place the dried (raw) brown lentils in a large bowl. Add enough boiling water to cover the lentils by at least one inch of water. Let soak for at least 45 minutes until the lentils are plump and nearly twice their original size.

Alternatively, soak the lentils in cold or room temperature water for 8 to 12 hours until similarly plumped.

Step Two: Drain the Lentils

Drain the lentils through a colander or mesh sieve. Discard the soaking water.

Step Three: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.

Step Four: Process the Lentils

Place the drained, soaked lentils, mashed bananas, coconut sugar, lemon juice, vanilla, cinnamon, and salt in the bowl of a food processor (Process, stopping several times to scrape down the sides of the bowl, until very smooth (i.e., no noticeable pieces of lentil remain).

Step Five: Blend in the Dry Ingredients

If you are using a blender, STOP HERE. Transfer your lentil mixture to a large bowl to stir in the remaining ingredients.

Add the whole psyllium husks and baking soda to the banana mixture in the food processor bowl.

Process, stopping once or twice to scrape down the sides of the processor bowl, until a soft dough forms (it is a very thick, not loose, dough).

Step Six: Shape the Dough

Gather the banana lentil bread dough into a ball. With damp hands, roughly shape the dough into a log. Place on the prepared baking sheet. Shape and flatten the log into a loaf measuring about 9 inches (22.5 cm) long, 4 inches (10 cm) wide and 2 inches (5 cm) high.

Step Six: Bake

Bake the lentil banana loaf in the preheated oven for 55 to 60 minutes until the it is puffed and risen. The surface of the bread will appear dry, with a deep brown color.

Step Seven: Cool Bread

Transfer the lentil banana bread to a cooling rack or other wire rack. Let the bread cool completely before slicing.

Step Eight: Slice

Slice the bread (crosswise) into thick or thin slices. Enjoy without any further adornments, or add your favorite toppings and extras.

How to Store High Protein Lentil Banana Bread

Store the cooled banana lentil bread in an airtight container at (cool) room temperature for one day, the refrigerator for two weeks, or the freezer for up to six months.

You need to store this high protein banana lentil bread in the refrigerator or freezer after one day because of its relatively high moisture content (which can make the bread go bad more quickly than a traditional loaf of bread made with wheat flour, or other gluten-free bread made from flour).

Taste & Texture

• Texture: This high protein lentil banana bread is firm, yet soft, bread with a tender, thin crust. I like to rewarm the bread for a few minutes in the microwave or toaster, but it is delicious at room temperature, or cold, too.The bread has a tight crumb structure, which makes it a great, no crumble portable and packable snack. It is very filling and satisfying due the high amounts of both protein and fiber in every slice.
• Taste: The bread is lightly sweet, with the flavors of banana, cinnamon and vanilla at the front. The bread does not taste like lentils, at all. You can add more sweetness with additions to the loaf, such as dried fruit, or chopped chocolate. Alternatively, spread slices with sweet or lightly sweet toppings such as jam or nut butter, or some extra slices of banana.

Variation: Lentil Banana Bread Rolls

Instead of making one large loaf, divide the dough to make a dozen banana lentil bread rolls.

• Divide Into 12 Portions: Divide the lentil banana bread dough into twelve equal portions. You can do this by weighing the dough to measure equal portions, eyeballing it, or rolling the dough into an even log and cutting into 12 even amounts.
• Shape into Rounds: Shape each portion of dough into a ball. Flatten and smooth each ball into a 2-inch (7.5 cm) diameter round. Place the lentil banana bread dough rounds on a parchment paper-lined baking sheet, spacing 2 inches (5 cm) apart.
• Bake & Cool: Bake in a preheated 350F (180C) oven for 25 to 30 minutes until puffed and a deep golden brown in color. Cool completely on a cooling rack.

Add-In Suggestions

Customize your loaf, or rolls, with a variety of add-ins!

• Nuts or Seeds: Add between 1/2 cup to 1 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few chopped nuts or seeds on top of the loaf, or rolls, before baking.
• Chocolate: Add between 1/2 cup to 1 cup of your favorite dark chocolate chips or chunks. 
• Zests: Add 1 to 2 teaspoons of of finely grated orange zest, lemon zest or lime zest to the dough.
• Dried Fruit: Add between 1/2 cup to 1 cup of chopped dried fruit, such as dried cranberries, dried blueberries, raisins, dried apricots, dried cherries, prunes, or dried figs.

Frequently Asked Questions (FAQ)

• My lentil banana bread seems moist/wet at the center. Why? This gluten-free bread should not be wet inside, at all. If your bread comes out wet in the middle, it is most likely due to one or more of the following reasons:
  • Oven temperature is not accurate. Use an oven thermometer (they are very inexpensive) to regularly check the accuracy of your oven’s temperature.
  • Needs more time in the oven. The banana lentil bread was not baked long enough. The bread may look done before 55 to 60 minutes have passed. That does not mean that it is cooked on the inside. Bake for the entire time. Also, ovens vary. Some run hotter than others.
  • The bread was not cooled before slicing.
  • Inaccurate measurement of ingredients. With minimal gluten-free bread recipes such as this one, accuracy of measurements is critical. I strongly suggest using a kitchen scale for measuring the lentils and whole psyllium husks.
  • Convection/fan oven. I bake this bread in a a traditional, radiant heat oven. Convection/fan ovens can cause the bread to rise quickly (creating a bubble), and leaving a dense, moist bottom half. If you can turn off the fan on your oven, do. Otherwise, consider lowering your oven temperature by 25 degrees (F), and begin checking for doneness about 10 minutes earlier than stated.

• Can I replace the psyllium with flaxseed meal? No. This particular gluten-free bread recipe can only be made with psyllium husks.
• What can I use in place of coconut sugar? You can substitute an equal amount of brown sugar or granulated cane sugar.
• Can I make this high protein banana lentil bread in a bread maker (bread machine)? I have not tried it so I cannot make recommendations one way or any-other. I highly recommend following the directions as written, first, before attempting any new/ untested methods.
• Can I use psyllium powder in place of whole psyllium husks? I have not tested this bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight of psyllium powder to replace the whole psyllium husks (not volume). One tablespoon of whole psyllium husks (5 grams) = One teaspoon psyllium powder (5 grams). 
• Can I use cooked lentils in place of dried soaked lentils? No, the recipe will not work with cooked lentils.

Healthy Topping Ideas for This Homemade Bread

• Nut butter or seed butter (e.g., Peanut Butter, Cashew Butter, or try my DIY Sunflower Seed Butter, Pepita Butter, Almond Butter), or Roasted Chickpea Butter)
• Banana slices
• Brownie Batter Hummus
• Jam, preserves, or marmalade
• Vegan Greek-style yogurt, sliced fruits or fresh berries
• My easy Cashew Cream Cheese with a drizzle of maple syrup

Happy high protein baking!

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