Have you noticed the protein boom lately—especially in vegetarian and vegan circles? When your social media feed is filled with “protein this” and “protein that,” it’s a sign: protein is having its moment.
But as with all health trends, the key is balance. Sure, pairing protein with carbs can help stabilize insulin levels, and yes, eating roughly your body weight (in kilograms) in protein grams per day has benefits. But more important than any rule? Tuning in to your body’s needs.
The good news? This protein awareness has helped many of us rethink our diets—especially as vegetarians. Personally, I’ve become far more intentional about adding vegetarian protein sources into my daily meals. Think: tofu, edamame, Greek yogurt, cottage cheese, and even a scoop of vegan protein powder.
A Personal Wake-Up Call
This shift wasn’t random. It was sparked by two significant life events. First, my mother (Amma) had a fall that highlighted a common but often overlooked issue: the lack of muscle strength and bone density in aging Indian women—deeply rooted in diet and lifestyle. Second, I turned 50 and entered menopause. This new stage made me pause and ask: how can I ensure my health trajectory is stronger than my mom’s?
These reflections brought me back to blogging after a two-year break, and with it, a recipe I’ve been tweaking for a while. Originally shared by my friend Laxmi, this vegan banana bread has evolved in my kitchen into a vegetarian version—reduced sugar, enhanced with healthy fats, and, yes, protein-packed. The result? A soft, moist banana bread with at least 20g of protein per loaf.
Ingredients:
You can absolutely make this 100% vegan again—just swap the Greek yogurt for soy, almond, or cashew yogurt. Want something more traditional? Try my favorite Nana’s Banana Bread with egg. Or, if you’re wondering what to do with leftover slices—banana bread French toast is always a winner.
Easy Eggless Protein Banana Bread
Serving Size: 4–6
Prep & Bake Time: 1 hour 10 minutes
Difficulty: Easy
Ingredients
- 3 very ripe bananas
- ½ cup coconut oil
- ½ cup Oikos Vanilla Greek yogurt (no sugar added, 20g protein) – or use almond/soy yogurt for a vegan version
- ¾ cup palm sugar or coconut sugar
- 1 tsp vanilla extract (optional)
- ½ tsp salt
- 1 cup ragi flour (or jowar flour)
- ¼ cup all-purpose flour
- 1 tsp baking soda
- ½ cup chopped walnuts or pecans
Directions
- Preheat oven to 350°F (180°C).
- In a large bowl, mash the bananas. Add melted coconut oil, yogurt, vanilla, and sugar. Mix well.
- In another bowl, combine ragi flour, all-purpose flour, baking soda, salt, and nuts.
- Add the dry ingredients to the wet mixture. Stir until just combined—no need for a mixer; a spoon or fork will do!
- Grease a loaf pan with ghee, butter, or oil. Pour in the batter and smooth the top.
- Bake for about 1 hour, or until a toothpick inserted comes out clean and the top is nicely browned.
- Cool, slice, and enjoy with your afternoon chai or coffee.
Final Crumb
This recipe isn’t just about boosting protein—it’s about reclaiming your health through small, sustainable changes. Whether you’re navigating midlife, menopause, or just aiming to eat more mindfully, this banana bread can be your sweet, nutritious companion.
Try it this weekend! Tag your creation with #ProteinBananaBread and share how you’re redefining nourishment, one slice at a time.
