There is something magical about the smell of chocolate baking on a crisp autumn afternoon. You want a treat that feels indulgent but actually fuels your body for the day. This high protein chocolate banana bread is exactly what your kitchen needs right now.
It delivers a deep cocoa flavor and a moist, tender crumb everyone will love. You get the comfort of a classic loaf with a huge protein boost. It is the ultimate way to use those spotty bananas on your counter.
Why You Will Love This Recipe
This recipe is a total game-changer for your weekly meal prep routine. Each thick slice provides about 20 grams of high-quality protein to keep you full. It tastes like a rich dessert but works perfectly as a nutritious breakfast.
Your kids will never guess there is Greek yogurt and oat flour inside. It is budget-friendly because it uses simple pantry staples you likely already have. You can whip this up in one bowl with minimal cleanup required.
Simple Cooking Method
Making this loaf is incredibly straightforward and beginner-friendly. You just whisk the wet ingredients and gently fold in the dry ones. There is no fancy equipment or complicated techniques needed here.
The Greek yogurt keeps the bread extra moist and tender without added oils. Even if you are new to healthy baking, you can master this loaf. It is a fail-proof recipe that turns out perfectly every single time.
Ingredients You Will Need
These simple ingredients create a nutrient-dense loaf that feels like a treat.
- 3 large ripe bananas, mashed (approx 330g)
- 150g non-fat plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 150g chocolate whey protein isolate
- 120g oat flour
- 40g unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 40g sugar-free dark chocolate chips
Step-by-Step Directions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together mashed bananas, Greek yogurt, eggs, and vanilla.
- In a separate bowl, combine chocolate whey protein, oat flour, cocoa powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet banana mixture using a spatula.
- Fold in 30g of the chocolate chips, reserving 10g for the top.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Sprinkle the remaining chocolate chips over the surface.
- Bake for 45 to 50 minutes until a toothpick comes out clean.
- Allow the bread to cool in the pan for 15 minutes before moving to a rack.
- Slice into 8 equal portions for the perfect protein distribution.
Best Ways to Enjoy It
Serve a slice warm with a smear of almond butter for extra richness. It pairs beautifully with your morning coffee or a cold glass of milk. You can also enjoy it as a satisfying post-workout snack.
For a fancy touch, top it with a few fresh raspberry halves. Pack a slice in your lunchbox for a sweet midday pick-me-up. It is the perfect companion for a slow, cozy weekend morning.
Storage and Reheating
Keep your leftovers in an airtight container in the fridge for up to five days. This bread also freezes beautifully for long-term storage and easy planning. Wrap individual slices in parchment paper before placing them in a freezer bag.
When you are ready to eat, reheat in the microwave for 20 seconds. This makes the chocolate chips melty and the bread soft again. You can also toast a slice for a delightful crispy edge.
Tips for Best Results
- Use very spotty or black bananas for the best natural sweetness.
- Do not overmix the batter or the bread might become rubbery.
- Check the bread at 40 minutes to prevent over-baking and dryness.
- Use a high-quality whey isolate for the smoothest texture in your loaf.
- Line your pan with parchment paper for the easiest cleanup ever.
- Sift your cocoa powder if it looks lumpy before adding to the bowl.
- Let the bread cool completely before slicing to get clean, beautiful pieces.
Ways to Switch It Up
- Add a handful of chopped walnuts for a satisfying crunch.
- Use vanilla protein powder and extra cocoa for a different flavor profile.
- Swap chocolate chips for blueberries for a bright fruity twist.
- Stir in a tablespoon of espresso powder to deepen the chocolate taste.
Common Questions
Can I use a different type of protein powder?
Whey isolate works best for this specific texture and moisture level. Plant-based proteins may absorb more liquid and make the bread quite dry. Stick to whey for the most tender results.
How do I know when the bread is done?
Insert a toothpick into the very center of the loaf. If it comes out with just a few moist crumbs, it is ready to pull out. Avoid waiting until it is completely dry to keep it moist.
I hope this cozy loaf brings a little extra joy to your busy week. It is proof that healthy eating can taste like a total treat. Happy baking!
— Katie Wood
Ingredients
- 3 large ripe bananas, mashed (approx 330g)
- 150 g non -fat plain Greek yogurt
- 2 large egg s
- 1 teaspoon vanilla extract
- 150 g chocolate whey protein isolate
- 120 g oat flour
- 40 g unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 40 g sugar -free dark chocolate chips
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, eggs, and vanilla extract until the mixture is homogeneous.
- In a separate bowl, combine the chocolate whey protein, oat flour, cocoa powder, baking soda, and salt, ensuring there are no large clumps.
- Gently fold the dry ingredients into the wet banana mixture using a spatula until just incorporated; do not overmix as this can result in a rubbery texture.
- Fold in 30g of the chocolate chips, reserving the remaining 10g for the topping.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula, then sprinkle the remaining chocolate chips over the surface.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice into 8 equal portions to ensure the targeted protein distribution of 20g per serving.
