Here’s a Chocolate Protein Banana Bread recipe 🍌🍫—moist, slightly fudgy, and packed with protein for breakfast or a snack.
Ingredients (makes 1 loaf)
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup Greek yogurt or unsweetened applesauce
- ¼ cup honey, maple syrup, or preferred sweetener
- 1 tsp vanilla extract
- 1½ cups oat flour (or almond flour for low-carb)
- ¼ cup cocoa powder
- 1–2 scoops chocolate or vanilla protein powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Optional: ¼ cup chocolate chips or chopped nuts
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix wet ingredients
- In a large bowl, mash bananas.
- Whisk in eggs, Greek yogurt, sweetener, and vanilla.
3. Mix dry ingredients
- In another bowl, combine flour, cocoa powder, protein powder, baking soda, baking powder, and salt.
4. Combine
- Fold dry ingredients into wet until just combined.
- Fold in chocolate chips or nuts if using.
5. Bake
- Pour batter into loaf pan.
- Bake 45–55 minutes, or until a toothpick inserted comes out clean.
6. Cool & serve
- Let cool 10–15 minutes in the pan, then transfer to a wire rack.
- Slice and enjoy!
Tips & Variations
- Extra chocolatey: Add 2–3 tbsp cocoa nibs or more chocolate chips.
- Protein boost: Use 2 scoops of protein powder, but slightly reduce flour if batter is too dry.
- Moistness hack: Add 2 tbsp melted coconut oil or butter.
- Low-carb/keto version: Use almond flour + low-carb sweetener.
- Make muffins: Bake in muffin tins 18–22 minutes for portable servings.
This bread is soft, chocolatey, and slightly sweet, with a protein punch—great for breakfast or post-workout fuel.
If you want, I can give a “ultra-moist fudgy” version with a chocolate glaze on top that tastes indulgent but is still high in protein. Do you want that version?
