Chocolate Protein Banana Bread
Equipment
- 1 Loaf pan 9x5 inch
- 2 Mixing bowls medium
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Fork or potato masher
- 1 Wire rack
- 1 nonstick cooking spray or 1 sheet parchment paper
Ingredients
- 3 large bananas very ripe and mashed
- 75 gram plain Greek yogurt
- 60 milliliter milk of choice
- 80 milliliter honey or maple syrup
- 60 milliliter melted coconut oil or melted butter
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 120 gram chocolate protein powder whey or plant-based
- 120 gram all-purpose flour
- 30 gram unsweetened cocoa powder
- 5 gram baking powder
- 3 gram baking soda
- 3 gram fine sea salt
- 60 gram dark chocolate chips plus extra for topping
- 30 gram chopped nuts optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line the loaf pan with parchment paper.
- In a medium bowl whisk together the flour, protein powder, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl mash the bananas with a fork until mostly smooth with small lumps remaining.
- Add the Greek yogurt, milk, honey or maple syrup, melted coconut oil or butter, eggs, and vanilla to the mashed bananas and whisk until smooth.
- Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined and no dry pockets remain.
- Fold in the chocolate chips and nuts, if using, being careful not to overmix the batter.
- Transfer the batter into the prepared loaf pan and smooth the top with the spatula.
- Sprinkle a few extra chocolate chips on top of the batter for a nicer finish if desired.
- Bake the loaf for 45 to 55 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Carefully lift or turn out the loaf onto a wire rack and let it cool for an additional 5 minutes before slicing and serving.
Notes
For best results, use spotty, overripe bananas for maximum sweetness and moisture, and avoid packing the flour when measuring so the bread stays tender rather than dense. If using a different protein powder type or brand, the batter thickness may change, so add a splash of extra milk if it seems too thick to spread easily. Do not overmix once the flour is added, as this can make the bread tough; gentle folding is enough. The loaf slices more cleanly once fully cooled, and leftovers store well wrapped at room temperature for up to two days or in the fridge for up to five days, with slices easily reheated or toasted and topped with nut butter for extra protein and richness.
Tried this recipe?Let us know how it was!