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High protein chocolate banana bread with chocolate chips and ripe bananas

Chocolate Banana Bread

A decadent and easy-to-make chocolate banana bread that’s packed with protein and flavor, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Opt for very ripe bananas for sweetness.
  • 2 large eggs Can replace with flax egg for a vegan option.
  • 1/4 cup unsweetened almond milk Can substitute with any milk of choice.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups oat flour Can substitute with whole wheat flour.
  • 1/2 cup chocolate protein powder Use any protein powder of choice.
  • 1/4 cup cocoa powder, unsweetened
  • 1 tsp baking soda
  • 1/4 tsp salt
Optional Add-ins
  • 1/2 cup dark chocolate chips or chunks Optional for extra chocolate flavor.
  • 1/4 cup honey or maple syrup Optional for added sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. Add the eggs, almond milk, and vanilla extract to the mashed bananas. Whisk until fully combined.
  4. In a separate bowl, combine the oat flour, chocolate protein powder, cocoa powder, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until everything is well combined.
  6. If you prefer a sweeter bread, add honey or maple syrup at this point.
  7. Stir in the chocolate chips or chunks, if using.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  2. If the top starts to brown too quickly, cover it loosely with foil for the remaining baking time.
  3. Once baked, remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. Slice and enjoy!

Notes

This bread keeps well for about 5 days in the fridge. Wrap tightly to keep moist. For longer storage, freeze in slices.