Description
This High Protein Chocolate Banana Bread is a delicious and nutritious twist on classic banana bread, enriched with protein powder, oats, and cocoa for a rich chocolate flavor. Perfect as a healthy snack or breakfast option, it combines the sweetness of ripe bananas with the texture of walnuts and dark chocolate chips, offering a satisfying treat that supports your active lifestyle.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- ¼ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup rolled oats
- ½ cup protein powder (whey, casein, or plant-based)
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ¼ cup chopped walnuts (optional)
- ¼ cup dark chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread after baking.
- Mix the Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly until smooth. Add the rolled oats, protein powder, cocoa powder, granulated sugar, and melted coconut oil to the mashed bananas and mix until all ingredients are well combined.
- Add the Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition to ensure an even mixture. Stir in the vanilla extract until fully incorporated, adding depth of flavor to your batter.
- Add the Dry Ingredients: In a separate bowl, whisk together the baking powder and salt. Gradually add this dry mixture to your banana mixture, stirring gently until everything is just combined to avoid overmixing.
- Fold in the Add-ins: Gently fold in the chopped walnuts and dark chocolate chips, if using, to distribute them evenly throughout the batter, adding texture and bursts of flavor.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean, signaling that 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. This helps the bread to set properly and makes it easier to slice.
Notes
- You can substitute the protein powder with your preferred type, whether whey, casein, or plant-based, depending on dietary needs.
- Chopped walnuts are optional but add a nice crunch and healthy fats.
- Use ripe bananas for the best sweetness and moisture content.
- To make it vegan, replace eggs with flax eggs and use plant-based protein powder.
- Store leftover banana bread in an airtight container for up to 3 days or freeze for longer storage.
