Chocolate Protein Banana Bread

5 from 3 votes

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Snack

Keyword: banana, Protein

Servings:

Calories: 243kcal

Author: Crystal Yentzen

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.

Nutrition