High Protein Chocolate Banana Bread
A moist and chocolatey loaf, packed with protein, perfect for breakfast or a post-workout snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large ripe bananas, mashed smooth
- 2 large eggs, room temperature
- 1/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 1/2 cups oat flour
- 1/2 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips, optional
- 1/4 cup honey or maple syrup, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line with parchment.
- Mash the bananas until completely smooth. Add the eggs, almond milk, and vanilla; whisk until slightly frothy.
- Whisk together oat flour, chocolate protein powder, cocoa powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until combined.
- Gently fold in chocolate chips, reserving a few for the top.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor. Store wrapped for 2-3 days at room temperature or 5-7 days in the refrigerator.