This High Protein Chocolate Banana Bread is the ultimate way to satisfy your sweet tooth while fueling your body. Packed with protein powder, wholesome oats, ripe bananas, and dark chocolate, it’s the perfect treat for breakfast or as a post-workout snack. Enjoy the richness of chocolate combined with the natural sweetness of bananas in every bite, while benefiting from the added protein boost!
Why You’ll Love This Recipe
This banana bread is not only delicious but also a powerhouse of protein, making it a great option to keep you energized throughout the day. The combination of oats and bananas provides fiber and natural sweetness, while the addition of protein powder makes it a filling snack that supports muscle recovery. Plus, the dark chocolate chips add just the right amount of indulgence, making this banana bread both nutritious and satisfying!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 ripe bananas, mashed
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½ cup rolled oats
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½ cup protein powder (whey, casein, or plant-based)
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¼ cup unsweetened cocoa powder
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¼ cup granulated sugar
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¼ cup melted coconut oil
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2 large eggs
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1 teaspoon vanilla extract
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½ teaspoon baking powder
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¼ teaspoon salt
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¼ cup chopped walnuts (optional)
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¼ cup dark chocolate chips
directions
Preheat the Oven:
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Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix the Wet Ingredients:
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In a mixing bowl, mash the ripe bananas until smooth.
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Add the oats, protein powder, cocoa powder, sugar, and melted coconut oil to the bananas. Mix well to combine.
Add the Eggs and Vanilla:
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Add the eggs one at a time, mixing well after each addition.
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Stir in the vanilla extract until fully combined.
Add the Dry Ingredients:
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In a separate bowl, whisk together the baking powder and salt.
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Add the dry ingredients to the banana mixture and stir until just combined.
Fold in the Add-ins:
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Gently fold in the chopped walnuts (if using) and dark chocolate chips for extra flavor and crunch.
Bake:
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Cool:
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Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories per slice: 230 kcal
Variations
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Nuts and Seeds: Add chia seeds or flaxseeds for an extra fiber boost.
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Sweetener Substitutes: Use maple syrup or honey instead of granulated sugar for a natural sweetener option.
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Dairy-Free: Use plant-based protein powder and substitute the eggs with a flaxseed or chia egg to make this banana bread dairy-free and vegan.
storage/reheating
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply microwave a slice for 10-15 seconds or toast it lightly for a warm, comforting snack.
FAQs
Can I use overripe bananas for this recipe?
Yes, overripe bananas are perfect for this recipe! The riper the bananas, the sweeter and more flavorful the bread will be.
Can I use any protein powder?
Yes! You can use whey, casein, or plant-based protein powder. Just make sure to use a protein powder that you enjoy the taste of, as it will influence the flavor of the bread.
Can I add other mix-ins?
Absolutely! You can add in nuts, dried fruits, or even coconut flakes to personalize the recipe. Just make sure to keep the total add-ins to about ½ cup.
Can I make this recipe gluten-free?
Yes, you can make this banana bread gluten-free by using gluten-free rolled oats and making sure your protein powder is certified gluten-free.
How do I know when the bread is done?
The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the bread is browning too quickly, you can cover it with foil and continue baking until cooked through.
Conclusion
This High Protein Chocolate Banana Bread is a delicious and nutritious way to satisfy your cravings while staying on track with your fitness goals. Packed with protein, oats, bananas, and dark chocolate, it’s the perfect snack or breakfast option that combines health with indulgence. Whether you enjoy it as a post-workout treat or a wholesome breakfast, this banana bread is sure to become a favorite!
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High Protein Chocolate Banana Bread
This High Protein Chocolate Banana Bread is a delicious and nutritious way to enjoy a sweet treat while boosting your protein intake. With a rich combination of ripe bananas, oats, protein powder, and dark chocolate chips, this banana bread is the perfect post-workout snack or healthy breakfast option. It’s moist, flavorful, and packed with protein to keep you fueled throughout the day!
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
Ingredients
3 ripe bananas, mashed
½ cup rolled oats
½ cup protein powder (whey, casein, or plant-based)
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
¼ cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
¼ cup chopped walnuts (optional)
¼ cup dark chocolate chips
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Mix the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the oats, protein powder, cocoa powder, sugar, and melted coconut oil to the mashed bananas. Mix until well combined.
Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Add the Dry Ingredients: In a separate bowl, whisk together the baking powder and salt. Gradually add this dry mixture to the banana mixture and stir until just combined.
Fold in the Add-ins: Gently fold in the chopped walnuts (if using) and dark chocolate chips for added flavor and crunch.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
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Variations: Add chia seeds or flaxseeds for extra fiber. You can also swap the granulated sugar with maple syrup or honey for a natural sweetener.
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Dairy-Free Option: Use plant-based protein powder and substitute eggs with a flaxseed or chia egg for a dairy-free and vegan option.
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Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
