Description

This High Protein Chocolate Banana Bread is a delicious and nutritious twist on the classic banana bread, enriched with protein powder and healthy ingredients. Perfect for a post-workout snack or a wholesome breakfast, it blends ripe bananas with oats, cocoa powder, and protein for a moist, flavorful loaf studded with optional walnuts and dark chocolate chips.

Ingredients

Scale

Wet Ingredients

3 ripe bananas, mashed
¼ cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

½ cup rolled oats
½ cup protein powder (whey, casein, or plant-based)
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt

Add-ins (optional)

¼ cup chopped walnuts
¼ cup dark chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick.
Mix the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the rolled oats, protein powder, cocoa powder, sugar, and melted coconut oil to the mashed bananas. Mix everything together until thoroughly combined.
Add the Eggs and Vanilla: Crack the eggs into the mixture one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to add depth of flavor.
Add the Dry Ingredients: In a separate bowl, whisk together the baking powder and salt. Gradually fold this dry mixture into the banana mixture, stirring gently just until combined to maintain a tender texture.
Fold in the Add-ins: Carefully fold in the chopped walnuts and dark chocolate chips, if using, to add a delightful crunch and bursts of chocolate in each bite.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking. Bake the bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Make sure bananas are very ripe for the best natural sweetness and moisture.
You can substitute walnuts with pecans or omit nuts if preferred.
Use a protein powder that suits your dietary preference: whey, casein, or plant-based.
Check doneness with a toothpick to avoid overbaking, as protein powder can dry out baked goods if overcooked.
Store leftover banana bread in an airtight container for up to 3 days at room temperature or up to a week refrigerated.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American