Description
This High Protein Chocolate Banana Bread is a nutritious and delicious twist on traditional banana bread, packed with protein and rich chocolate flavor. Ideal for a healthy snack or post-workout treat, it combines ripe bananas, protein powder, cocoa, and wholesome ingredients to create a moist and satisfying loaf with optional walnuts and dark chocolate chips for added texture and indulgence.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas, mashed
- ½ cup rolled oats
- ½ cup protein powder (whey, casein, or plant-based)
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chopped walnuts (optional)
- 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 the bread from sticking.
- Mix the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Then add the rolled oats, protein powder, cocoa powder, granulated sugar, and melted coconut oil. Stir all these ingredients together until they are fully combined.
- Add the Eggs and Vanilla: Crack the eggs into the mixture one at a time, beating well after each addition to ensure even distribution. Next, stir in the vanilla extract thoroughly to infuse flavor.
- Add the Dry Ingredients: In a separate bowl, whisk together the baking powder and salt. Gradually add this dry mixture to the wet banana mixture and gently stir until just combined, taking care not to overmix.
- Fold in the Add-ins: Gently fold in the chopped walnuts (if using) and dark chocolate chips to add crunch and extra chocolatey bursts in every bite.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the banana bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a gluten-free version, ensure the rolled oats and protein powder are certified gluten-free.
- Protein powder choice can be tailored to dietary preferences; plant-based or dairy-based both work well.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Optionally omit walnuts and chocolate chips for a simpler loaf.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
