Description
This High Protein Chocolate Banana Bread is a delicious and nutritious twist on the classic banana bread, packed with protein powder, ripe bananas, and a rich chocolate flavor. Perfect for a post-workout snack or a healthy dessert, this bread combines wholesome ingredients like rolled oats, walnuts, and dark chocolate chips with the convenience of an easy one-bowl recipe baked to perfection.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- ¼ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup rolled oats
- ½ cup protein powder (whey, casein, or plant-based)
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins (optional)
- ¼ cup chopped walnuts
- ¼ cup dark chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the rolled oats, protein powder, cocoa powder, sugar, and melted coconut oil to the mashed bananas. Thoroughly mix all these ingredients until well combined.
- Add the Eggs and Vanilla: Crack the two eggs into the mixture one at a time, stirring well after each addition to ensure even incorporation. Then add the vanilla extract and stir to fully combine.
- Add the Dry Ingredients: In a separate small bowl, whisk together the baking powder and salt. Gradually add this dry mixture into the banana mixture, stirring gently until just combined to avoid overmixing.
- Fold in the Add-ins: Carefully fold in the chopped walnuts and dark chocolate chips if using, distributing them evenly throughout the batter for added texture and flavor.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This ensures easier slicing and better texture.
Notes
- For a vegan version, substitute eggs with flax eggs and use plant-based protein powder.
- You can swap coconut oil with melted butter or olive oil as preferred.
- Use ripe bananas for maximum sweetness and moisture.
- Protein powder type can be adjusted based on dietary needs or flavor profile.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Adding walnuts adds crunch and healthy fats, but they can be omitted for nut-free version.
