This chocolate protein banana bread is a delicious and nutrient-packed twist on classic banana bread. Rich cocoa pairs perfectly with sweet banana, and the chocolate chips melt into gooey pockets of yum. Trust me—you'll love it, and it makes the perfect afternoon snack or quick breakfast.
I must have something sweet in the afternoon with coffee or tea. Lately, I've been enjoying this chocolate protein banana bread with a cup of coffee, and I am loving it!
It feels indulgent, but we've given this classic comfort treat a healthier twist by adding a boost of chocolate whey protein and reducing the sugar. And honestly, it's just as delicious—maybe even better—than traditional banana bread.
You'll love how easy it is to make; everything is mixed by hand, and the ingredients are simple and readily available. If you enjoy baking with oat flour, consider trying this Chocolate Banana Protein Muffin recipe next. Let's talk ingredients!
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Ingredients and Substitutions
- Granulated Sweetener- I used ¼ cup regular white sugar and ¼ cup coconut sugar. You can use what you prefer. Any sugar-free granulated sweetener will work, too.
- Whey Chocolate Protein Powder- Feel free to substitute any chocolate whey protein powder you enjoy. I can't guarantee the same results using a plant-based protein powder because it tends to be more absorbent than whey. If you decide to use plant-based, add a splash (like 2-3 tablespoons) of your milk of choice to the batter.
- Olive Oil- I like to use olive oil for its health benefits, but feel free to substitute canola or vegetable oil.
Instructions
This recipe is super simple. I include instruction photos below. For the full recipe, please refer to the recipe box located at the end of the page.
Step #1: Whisk together the flour, granulated sweetener, chocolate protein powder, cocoa powder, cornstarch, baking soda, and salt in a large bowl.
Step #2: In a medium-sized mixing bowl, mash the bananas with a fork or potato masher until completely smooth. Whisk in the egg, olive oil, yogurt, and vanilla extract.
Step #4: Pour the wet ingredients into the dry ingredients and mix together until everything is well incorporated. Stir in the chocolate chips.
Step #5: Pour the batter into the prepared loaf pan and sprinkle with additional chocolate chips if desired. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Mine was perfect at 55 minutes.
Common Questions
Yes! You can freeze the entire loaf or individual slices by wrapping the bread in plastic wrap and placing it in freezer bags. It will stay good for up to three months.
You should always go for spotted brown bananas for banana bread. They have a sweeter flavor and are softer and easier to mash. The more speckled and soft your bananas, the better your banana bread will be!
Aluminum loaf pans work best for baking bread. Aluminum heats up quickly and evenly, ensuring that your bread comes out perfectly every time. Line your loaf pans with parchment paper and grease the pan and the parchment paper. This will ensure that your bread doesn't stick.
More banana recipes you'll love
Blender Banana Bread (Healthy)
Hawaiian Banana Bread (Healthy)
Please let me know how you like the chocolate protein banana bread in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to try this recipe.
Enjoy!
Crystal
📖 Recipe
Chocolate Protein Banana Bread
Ingredients
- 1 cup flour
- ½ cup granulated sweetener of choice* see notes
- ⅓ cup chocolate whey protein powder*
- ¼ cup cocoa powder sifted
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cups overripe mashed banana
- 1 eggs
- ¼ cup olive oil*
- ¼ cup yogurt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips of choice I use dark chocolate chips plus more for toppping
Instructions
- Preheat the oven to 350ºF and position the rack in the center. Grease a 9x5-inch loaf pan with non-stick spray. You can also line the pan with parchment paper for easier removal. Set aside.
- Whisk together the flour, granulated sweetener, chocolate protein powder, cocoa powder, cornstarch, baking soda, and salt in a large bowl.
- In a medium-sized mixing bowl, mash the bananas with a fork or potato masher until they are completely smooth. Whisk in the egg, olive oil, yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together until everything is well incorporated. Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle with additional chocolate chips if desired. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Mine was perfect at 55 minutes.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Granulated Sweetener- I used ¼ cup regular white sugar and ¼ cup coconut sugar. You can use what you prefer. Any sugar-free granulated sweetener will work, too.
- Whey Chocolate Protein Powder- Feel free to substitute any chocolate whey protein powder you enjoy. I can't guarantee the same results using a plant-based protein powder because it tends to be more absorbent than whey. If you decide to use plant-based, add a splash (like 2-3 tablespoons) of your milk of choice to the batter.
- Olive Oil- I like to use olive oil for its health benefits, but feel free to substitute canola or vegetable oil.
- Storage- Cover and store your banana bread at room temperature for two days or in the refrigerator for up to a week. You can reheat each slice of bread for 10-15 seconds in the microwave if you prefer warm bread.
Vianne says
I love recipes with protein powder! This turned out amazing! Thank you!
Crystal Yentzen says
You're welcome! I'm so happy you like the protein banana bread!
Jon says
I ran out of Chocolate Chips and this was still fantastic! Thanks for the recipe!
Crystal Yentzen says
You're welcome!