If you’re craving something chocolatey, moist, and secretly packed with nutrition, this High Protein Chocolate Banana Bread is destined to become your new go-to treat. Imagine the perfect balance of ripe bananas, rich cocoa, and studded pockets of melty dark chocolate, all powered up with a generous boost of protein. It’s the ultimate way to satisfy your sweet tooth while fueling your body, whether you need a quick breakfast, a post-workout snack, or just a little pick-me-up in the afternoon.
Ingredients You’ll Need
Each ingredient in this High Protein Chocolate Banana Bread plays a special role—whether it’s for texture, flavor depth, or that irresistible tender crumb. You don’t need anything fancy; just a short list of wholesome, easy-to-find staples that turn magic when they come together.
- Ripe Bananas: The foundation of moisture, natural sweetness, and flavor—make sure they’re spotty and soft.
- Eggs: Bind everything together and give your bread a fluffy structure.
- Plain Greek Yogurt: Brings a creamy tang and helps up the protein count while keeping things ultra-moist.
- Maple Syrup: That gentle sweetness brings out the best in chocolate and banana flavors, with no refined sugar needed.
- Vanilla Extract: A dash is all it takes for aromatic warmth that rounds out the chocolate.
- Oat Flour: Gives a tender bite and is naturally gluten-free—blend oats yourself if you don’t have oat flour!
- Chocolate Protein Powder: The protein powerhouse that delivers not only a chewy bite, but chocolatey goodness.
- Unsweetened Cocoa Powder: Deepens the chocolate flavor and lends that gorgeous, dark color.
- Baking Soda & Baking Powder: These leaveners help the bread rise beautifully into a fluffy loaf.
- Salt: Just a pinch accentuates the chocolate and balances the flavors.
- Dark Chocolate Chips: Melty, gooey pools of chocolate in every bite—plus a tempting topping if you’re feeling fancy.
- Nonstick Spray or Oil: Ensures your loaf pops right out of the pan, looking picture-perfect.
How to Make High Protein Chocolate Banana Bread
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and coat it lightly with nonstick spray or oil. This step makes sure that every slice of your High Protein Chocolate Banana Bread comes out easily, looking as good as it tastes.
Step 2: Get the Bananas Ready
Peel your ripe bananas and toss them into a large mixing bowl. Use a fork or potato masher to mash them until creamy and mostly smooth—a few small lumps are absolutely fine. These bananas set the sweet, moist baseline for your bread.
Step 3: Mix the Wet Ingredients
To your mashed bananas, add the eggs, Greek yogurt, maple syrup, and vanilla extract. Whisk or stir until everything is well combined and you have a thick, glossy batter bursting with banana aroma.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the oat flour, chocolate protein powder, unsweetened cocoa powder, baking soda, baking powder, and salt. Mixing them separately helps distribute the leaveners evenly for the perfect rise in your High Protein Chocolate Banana Bread.
Step 5: Bring It All Together
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix—stop as soon as you don’t see any streaks of flour. Gently fold in the dark chocolate chips so they’re scattered through every slice.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle on a few extra chocolate chips for that bakery-style finish, if desired. Slide the pan into the oven and bake for 40 to 45 minutes. When a toothpick comes out mostly clean (a few moist crumbs are perfect), your loaf is ready. Let it cool for at least 10 minutes in the pan before transferring to a rack to finish cooling completely.
How to Serve High Protein Chocolate Banana Bread
Garnishes
Add an extra layer of joy by topping each slice with a handful of fresh berries, a dollop of Greek yogurt, or a light dusting of cocoa powder. Chopped nuts like walnuts or pecans can add crunch and a lovely contrast to the moist bread.
Side Dishes
Pairing your High Protein Chocolate Banana Bread with a creamy matcha latte, hot coffee, or a glass of cold milk is always a win. For breakfast or brunch, serve it alongside scrambled eggs or a simple fruit salad to round out your meal.
Creative Ways to Present
Cut the bread into thick slices and toast them gently for a warm, melty treat. You can also layer slices with berry compote or nut butter for a homemade “protein dessert sandwich,” or cube it for use in a protein-packed parfait.
Make Ahead and Storage
Storing Leftovers
Let the bread cool completely, then wrap it in plastic wrap or store in an airtight container. It will stay moist and delicious at room temperature for up to three days. For longer freshness, refrigerate for up to a week; just allow slices to come back to room temperature before serving.
Freezing
This High Protein Chocolate Banana Bread freezes beautifully. Slice it first, then freeze individual pieces wrapped in parchment or plastic wrap and placed in a freezer-safe bag. This way, you can grab a slice or two whenever you need a speedy protein snack.
Reheating
To restore that fresh-baked warmth, microwave a slice for 15–30 seconds or pop it in the toaster oven until gently warmed. This brings out the chocolate flavor and gives the bread an irresistible, just-baked aroma every time.
FAQs
Can I use a different flour instead of oat flour?
Absolutely! Almond flour works well as a substitute, though it may give the bread a denser and slightly moister texture. You can also blend your own oats into oat flour using a blender or food processor for more control over the texture.
Is there a way to make this recipe dairy-free?
Yes! Swap the Greek yogurt for your favorite plant-based yogurt and use a vegan-friendly protein powder. The bread will still be rich, moist, and deliciously chocolatey—just with a dairy-free twist.
What type Snack, Breakfast
Any chocolate-flavored protein powder you love will work. Whey or plant-based varieties both yield delicious results; just keep in mind that some vegan protein powders absorb more moisture, so you might want to add an extra spoonful of yogurt if the batter seems dry.
Can I add anything else to the batter?
Definitely—feel free to stir in a handful of chopped nuts, dried cherries, or coconut flakes for extra flavor and texture. This High Protein Chocolate Banana Bread is a wonderful canvas for customizing to your taste.
Why let the bread cool before slicing?
It’s tempting to dive right in, but letting your High Protein Chocolate Banana Bread cool completely helps the crumb set and makes slicing cleaner and easier. Plus, the flavors mellow and meld as it rests, making each bite more delicious.
Final Thoughts
If you try just one new bake this week, make it this High Protein Chocolate Banana Bread. It’s foolproof, full of feel-good ingredients, and always gone before you know it. I hope it brings a little more joy (and a lot more chocolate) to your snack or breakfast routine!
Print
High Protein Chocolate Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 slices
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a guilt-free treat with this High Protein Chocolate Banana Bread recipe. Moist and flavorful, this bread is packed with protein and wholesome ingredients for a satisfying snack or breakfast.
Ingredients
Wet Ingredients:
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/3 cup plain Greek yogurt
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup oat flour
- 1/2 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (plus more for topping, optional)
- nonstick spray or oil for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large mixing bowl, mash the bananas until smooth. Add the eggs, Greek yogurt, maple syrup, and vanilla extract, and mix well.
- Combine dry ingredients: In a separate bowl, whisk together oat flour, protein powder, cocoa powder, baking soda, baking powder, and salt.
- Combine wet and dry: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
- Bake: Pour the batter into the loaf pan, top with additional chocolate chips if desired, and bake for 40–45 minutes.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute almond flour for oat flour, but texture may vary slightly.
- For a dairy-free option, use plant-based yogurt and protein powder.
- This bread can be sliced and frozen for easy meal prep.
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 8g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
