Chocolate Protein Banana Bread by rrry3k

AI Generated
Medium Vegetarian
·
Prep 10m
Cook 45m
· 55m total

A moist, rich banana bread packed with protein and chocolatey flavor — perfect as a post-workout snack or healthy treat. Made with ripe bananas, protein powder, and cocoa for a guilt-free indulgence.

Best enjoyed as Dessert

Ingredients

for
servings
  • 3 ripe bananas, large, mashed
  • 2 large eggs
  • 1/4 cup Greek yogurt, plain
  • 2 tbsp Coconut oil, melted
  • 1 tsp Vanilla extract
  • 1/2 cup chocolate protein powder, approx. 2 scoops
  • 1/2 cup Oat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/3 cup chocolate chips, dark
Nutrition Facts
1
Amount per serving
Calories
156
% DV*
Total Fat 7g 9%
Saturated Fat 4g 21%
Unsaturated Fat 2g
Sodium 236mg 10%
Total Carbs 18g 7%
Dietary Fiber 3g 9%
Sugars 8g 15%
Protein 8g 16%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan with non-stick spray or coconut oil.

  2. 2

    In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.

  3. 3

    Add the eggs, Greek yogurt, melted coconut oil, and vanilla extract to the mashed bananas and mix well until fully combined.

  4. 4

    In a separate bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, baking soda, baking powder, and salt.

  5. 5

    Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined — do not overmix.

  6. 6

    Fold in the dark chocolate chips, reserving a small handful to sprinkle on top.

  7. 7

    Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the top.

  8. 8

    Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

  9. 9

    Remove from the oven and allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

  10. 10

    Slice into 10 portions and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.