Easy Chocolate Protein Banana Loaf Baking
This chocolate protein banana bread delivers a moist, fudgy texture with rich cocoa flavor and 18g of protein per slice. Perfect for breakfast, snacks, or dessert, it uses simple ingredients and requires no special equipment.
- Prep Time: PT10M
- Cook Time: PT55M
- Total Time: PT65M
- Yield: 12 slices 1x
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
1 1/2 cups mashed ripe bananas (about 3 medium)
3/4 cup chocolate protein powder (whey or vegan pea/soy)
1 1/2 cups oat flour (blend rolled oats if needed)
1/3 cup unsweetened cocoa powder
1/2 cup granulated sweetener (erythritol, coconut sugar, or stevia blend)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs (or flax eggs: 2 tbsp ground flax + 5 tbsp water)
1/4 cup olive oil or melted coconut oil
1/4 cup plain yogurt or almond butter
2 teaspoons vanilla extract
1/2 cup dark chocolate chips (divided)
1/4 cup milk of choice
Instructions
1. Preheat oven to 350°F (175°C). Grease 9×5-inch loaf pan or line with parchment.
2. Mix dry ingredients: oat flour, protein powder, cocoa, sweetener, baking soda, powder, salt.
3. Prepare wet: mash bananas smooth, stir in eggs, oil, yogurt, vanilla, milk.
4. Combine wet into dry until just mixed. Fold in 1/2 cup chocolate chips.
5. Spread in pan, top with extra chips. Bake 50-60 min (tent foil after 40 min).
6. Cool in pan 15 min, then on rack completely.
Notes
Storage: Counter 2 days, fridge 1 week, freeze 3 months.
Vegan: Use flax eggs + plant yogurt.
Keto: Sugar-free sweetener + almond flour half oats.
Tip: Use spotty ripe bananas for best flavor/moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg