Chocolate Chip Protein Banana (Printable)

Wholesome banana bread with protein and dark chocolate chips, naturally sweetened and moist for any time of day.

# Components:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup maple syrup or honey
04 - 1/4 cup melted coconut oil or light olive oil
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups whole wheat flour
07 - 1/3 cup vanilla or unflavored protein powder
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon fine sea salt

→ Add-ins

12 - 1/2 cup dark chocolate chips (70% cocoa, no added sugar)
13 - 1/4 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, mash the ripe bananas until smooth. Whisk in eggs, maple syrup or honey, melted coconut oil, and vanilla extract until fully combined.
03 - In a separate medium mixing bowl, combine whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and sea salt.
04 - Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix the batter.
05 - Fold in the chocolate chips and chopped nuts if using, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top if desired for visual appeal.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean with possibly a few melted chocolate streaks.
08 - Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It tastes like dessert but keeps you satisfied through the afternoon without the sugar crash.
  • Your ripe bananas finally have a purpose, and you'll actually want to make this again instead of letting it sit forgotten in the recipe folder.
02 -
  • Overmixing the batter is the one true way to ruin this—mix just until the flour disappears and then stop, even if you feel like there's more stirring to be done.
  • Room temperature ingredients blend together more smoothly than cold ones, so let your eggs and oil sit out for 20 minutes if you're being precise about texture.
03 -
  • Weigh your ingredients if you have a scale—it sounds dramatic, but it's the difference between dense and tender, especially with the protein powder which can vary in how it packs.
  • Keep that loaf pan in your oven even after it's done baking for five minutes to carry over heat and ensure the center sets completely.
Return