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
