High Protein Chocolate Banana Bread
This High Protein Chocolate Banana Bread is a deliciously wholesome treat that combines rich chocolate flavor with the natural sweetness of bananas, making it perfect for breakfast or a satisfying snack.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed Bananas should be ripe for maximum sweetness.
- 2 large eggs
- 1/2 cup Greek yogurt Can substitute with a non-dairy yogurt for a vegan option.
- 1/2 cup honey or maple syrup Maple syrup can be used for a vegan-friendly option.
Dry Ingredients
- 1 cup almond flour Gluten-free and adds protein.
- 1/4 cup cocoa powder Unsweetened is recommended.
- 1/4 cup protein powder (chocolate or vanilla) Choose based on your flavor preference.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup dark chocolate chips Optional, can be omitted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the mashed bananas, eggs, Greek yogurt, and honey or maple syrup. Mix until smooth and well combined.
- In another bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the dark chocolate chips if you’re using them.
Baking
- Pour the batter into the prepared loaf pan. Bake for about 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious bread!
Notes
Don’t fret if your bananas aren’t perfectly ripe; you can speed up the ripening process by placing them in a paper bag for a day or two. You can customize this recipe by adding vanilla extract or nuts for extra flavor and crunch. Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.