Banana bread is a timeless comfort food, but when you add a chocolate twist and boost it with protein, it transforms into a powerhouse snack that’s both indulgent and nourishing. High Protein Chocolate Banana Bread is rich, moist, and deeply satisfying, with a rich cocoa flavor balanced by the natural sweetness of ripe bananas. Perfect for breakfast, a pre-workout snack, or even a guilt-free dessert, this recipe is designed to fuel your body while still feeling like a treat. Packed with protein powder and wholesome ingredients, it’s a great way to enjoy your favorite baked good while staying aligned with your fitness and nutrition goals.
Ingredients (Makes 1 loaf – about 10 slices)
Dry ingredients:
- 1 cup oat flour (or ground oats)
- ½ cup vanilla or chocolate protein powder
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet ingredients:
- 3 medium ripe bananas (mashed)
- 2 large eggs
- ¼ cup Greek yogurt (or unsweetened applesauce)
- 2 tbsp honey or maple syrup (or sugar-free syrup)
- 1 tsp vanilla extract
- 2 tbsp almond milk (or milk of choice)
Optional add-ins:
- ¼ cup dark chocolate chips or chunks
- 2 tbsp chopped walnuts or almonds
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a loaf pan or line with parchment paper.
- In a large bowl, whisk together oat flour, protein powder, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mash bananas until smooth. Add eggs, Greek yogurt, honey, vanilla, and almond milk. Mix until combined.
- Pour wet ingredients into dry ingredients and stir until just combined. If using, fold in chocolate chips or nuts.
- Transfer batter into prepared loaf pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or store for later.
Serving Tip
This banana bread is perfect on its own but can be elevated with a smear of almond butter or a drizzle of sugar-free chocolate syrup. It keeps well in the fridge for up to 5 days, making it a fantastic meal-prep snack.