Chocolate Chip Protein Banana

My neighbor knocked on my door one Tuesday morning with a problem: she'd bought a massive bunch of bananas that were turning spotty faster than she could eat them. I had some protein powder sitting in my pantry from a phase where I thought I'd become a gym person, and somehow we ended up making this together—a banana bread that actually tastes indulgent without the guilt. The whole kitchen smelled like cinnamon and chocolate within minutes, and by the time it came out of the oven, she'd already claimed half the loaf before it even cooled.

I brought this to a potluck thinking nobody would touch it because I'd been honest about it being refined sugar-free, but it disappeared before the main course was even finished. A friend who usually avoids anything 'healthy' took two slices and asked for the recipe in a text that evening—that's when I knew it had crossed over from virtuous snack to genuinely craveable food.

Ingredients

• Ripe bananas (3 large, mashed): The more freckled the better—that's where the natural sweetness lives, and it means you can skip refined sugar entirely.
• Eggs (2 large): These bind everything together and add structure, so don't skip them even if you're tempted.
• Maple syrup or honey (80 ml / ⅓ cup): Choose whichever you have on hand; both dissolve beautifully into the wet mixture and keep things moist for days.
• Melted coconut oil (60 ml / ¼ cup): Olive oil works too, but coconut oil adds a subtle warmth that plays nicely with the chocolate and cinnamon.
• Vanilla extract (1 tsp): A small amount that rounds out all the other flavors—don't underestimate it.
• Whole wheat flour (180 g / 1½ cups): It gives the bread a heartier texture and pairs better with protein powder than white flour does.
• Vanilla or unflavored protein powder (30 g / ⅓ cup): This is what makes it filling enough to actually keep you full, and it adds structure without making it taste like you're eating a supplement bar.
• Baking soda (1 tsp): Your leavening agent that reacts with the wet ingredients to give you that tender crumb.
• Baking powder (½ tsp): A gentler lift to work alongside the baking soda.
• Ground cinnamon (½ tsp): Warm spice that makes people wonder what that incredible smell is before they even taste a bite.
• Fine sea salt (¼ tsp): Just enough to wake up all the other flavors without making it taste salty.
• Dark chocolate chips, 70% cocoa (80 g / ½ cup): No added sugar versions mean you control the sweetness level, and that percentage gives you bittersweet depth instead of cloyingness.
• Chopped walnuts or pecans (30 g / ¼ cup, optional): They add a textural surprise and extra nutrition if you want them, but the bread is perfectly delicious without.

Instructions

Heat your oven and prep the pan:

Get the oven to 175°C (350°F) and grease your 23 x 13 cm loaf pan, then line it with parchment paper so nothing sticks and you can lift the bread right out. This takes two minutes and saves you from any stuck-bread drama.

Combine the wet ingredients:

Mash those bananas until they're smooth—you want very few lumps remaining—then whisk in the eggs, maple syrup, melted coconut oil, and vanilla until everything is well combined and looks pale and creamy. This is where you're building the moisture that keeps the bread tender for days.

Mix the dry ingredients separately:

In another bowl, whisk together the flour, protein powder, baking soda, baking powder, cinnamon, and salt so all the leavening agents and spices are evenly distributed. Separate bowls might seem fussy, but it's the secret to avoiding dense pockets of dry ingredients.

Bring it together gently:

Pour the dry mixture into the wet mixture and stir until just barely combined—you'll see a few streaks of flour still visible, and that's exactly right. Overmixing develops gluten and makes the bread tough, which is the opposite of what you want.

Fold in the chocolate and nuts:

Gently fold in the chocolate chips and walnuts if you're using them, being careful not to crush the chocolate or deflate the batter. This is a moment to be gentle with what you've made.

Transfer and top:

Pour the batter into your prepared pan and smooth the top gently, then scatter a few extra chocolate chips across the surface if you want them to catch the heat and get extra melty. This little touch makes each slice look special.

Bake until a toothpick comes clean:

Slide it into the oven for 50–55 minutes, checking with a toothpick inserted in the center around the 50-minute mark—it should come out clean or with just a few melted chocolate streaks, which is perfectly fine. The banana bread will continue to firm up as it cools, so don't overbake it.

Cool with patience:

Let it rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely, which takes another hour or so depending on your kitchen temperature. Slicing too early means it'll crumble, so this waiting part actually matters.

Save

This bread became my go-to gift for friends going through rough weeks, sliced and wrapped in parchment paper with a note. There's something about handing someone something warm and wholesome that says 'I'm thinking of you' better than almost anything else.

Why This Works Without Refined Sugar

The bananas do most of the heavy lifting here, providing natural sweetness that deepens as they ripen, while the maple syrup adds complexity and keeps everything moist. The dark chocolate chips bring their own cocoa richness without needing added sugar, and that vanilla extract ties everything together so nobody suspects you've skipped the granulated stuff. The protein powder isn't just nutritional—it adds body and substance so the bread feels satisfying rather than like you're eating a virtuous afterthought.

Make It Your Own

Once you've made this once, you'll start seeing variations everywhere. I've swapped the maple syrup for date syrup when I had it on hand, which made the bread taste almost caramelly, and another time I stirred in a tablespoon of flaxseed for extra fiber because someone asked if I could make it even heartier.

Storage and Pairing

Wrapped in parchment and stored in an airtight container, this bread stays moist and sliceable for four days, which somehow makes it taste even better on day two or three. Slice it and pair it with strong black coffee if you want the chocolate to really shine, or with a glass of cold almond milk if you're going for breakfast comfort.

• Freeze slices individually in a bag for grab-and-go breakfasts that thaw in your bag on the way to work.
• Lightly toast day-old slices to refresh them and bring back that just-baked texture.
• If it dries out, make French toast with it instead of feeling wasteful.

Save

This banana bread is proof that eating well doesn't have to mean eating bland, and that the foods we reach for again and again are the ones that nourish us without making us feel like we're missing out. Make it, share it, and watch it become the recipe people ask you about.

Recipe FAQ

→ What kind of protein powder works best?

Vanilla or unflavored protein powders blend seamlessly, keeping the loaf moist without overpowering the natural banana taste.

→ Can I substitute the sweetener used?

Yes, maple syrup can be swapped for honey, date syrup, or agave to suit different flavor preferences.

→ How do I ensure the bread stays moist?

Using ripe bananas and not overmixing the batter helps maintain a tender, moist crumb after baking.

→ Are nuts necessary in the batter?

Nuts are optional but add a pleasant crunch and complement the chocolate chips well.

→ What is the best way to bake this bread?

Bake in a parchment-lined loaf pan at 175°C (350°F) until a toothpick comes out with minimal crumbs, then cool completely before slicing.