Description
This High Protein Chocolate Banana Bread is a delicious and nutritious twist on traditional banana bread, packed with protein and rich chocolate flavor. Perfect for a wholesome breakfast or a satisfying snack, it combines ripe bananas, chocolate protein powder, and cocoa to create a moist, flavorful loaf that’s both healthy and indulgent.
Ingredients
Wet Ingredients
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 tsp vanilla extract
- 1/4 cup honey or maple syrup (optional for added sweetness)
Dry Ingredients
- 1 1/2 cups oat flour (or whole wheat flour)
- 1/2 cup chocolate protein powder (or any protein powder you like)
- 1/4 cup cocoa powder (unsweetened)
- 1 tsp baking soda
- 1/4 tsp salt
Optional
- 1/2 cup dark chocolate chips or chunks
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas until smooth, creating a natural sweet base.
- Mix Wet Ingredients: Add the eggs, unsweetened almond milk, and vanilla extract to the mashed bananas. Whisk together until fully combined to form a uniform mixture.
- Combine Dry Ingredients: In a separate bowl, mix the oat flour, chocolate protein powder, cocoa powder, baking soda, and salt thoroughly.
- Mix Wet and Dry: Gradually fold the dry ingredients into the wet banana mixture until just combined, being careful not to overmix. If adding sweetness, incorporate the honey or maple syrup at this stage.
- Add Chocolate Chips: Stir in the dark chocolate chips or chunks if using, for extra bursts of chocolate flavor.
- Prepare for Baking: Pour the batter into the prepared loaf pan and spread it evenly, smoothing the surface with a spatula.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover with foil for the remainder of baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes to set before transferring to a wire rack to cool completely.
- Serve: Slice the banana bread and enjoy it as a protein-rich, wholesome treat.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Oat flour can be substituted with whole wheat flour if preferred.
- The protein powder can be any flavor but chocolate works best to complement the cocoa.
- Honey or maple syrup is optional depending on your preferred sweetness level.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, ensure the protein powder and chocolate chips are dairy-free.
