As an athlete I just always have a surplus of bananas – if you know, you know. So, making banana bread has become a regular part of my baking repertoire. But sometimes, you just wanna switch things up! Instead of simply changing my mix-ins in my usual recipe, I wanted to create a totally different recipe that was not only moist and delicious but also packed with protein and of course, chocolate.
When it comes to incorporating protein powder into baked goods, I’ve often encountered a common challenge—dryness. Many recipes that claim to be protein-packed end up disappointingly crumbly and lacking in moisture. So I did some brainstorming (and a little trial and error), and tweaked the ingredient ratios and methods to strike the perfect balance. I know that cocoa powder contributes to the overall moisture of baked treats, so adding that in was strategic – not just for the rich and indulgent flavour!
Now, I can proudly say that my Protein Chocolate Banana Bread recipe delivers on both fronts—ample protein content and that delightful moistness that makes banana bread truly enjoyable.
While I am calling this low-sugar and protein-packed, I gotta make one thing clear—I’m no dietitian or macro-tracking aficionado. My expertise lies in the realm of mediocre amateur triathlon training and baking shenanigans. So, take this recipe with a grain of salt; it’s not meant to be part of some crazy diet, and I have not done the exact number crunching on the macros. It’s just a fun and tasty twist on a classic treat that happens to have no white sugar and be packed with protein.
With that said, here are the approximate numbers, based on 10 slices/loaf:
- Calories: Around 200-250 calories per slice
- Protein: Approximately 10-15 grams per slice
- Carbohydrates: Approximately 25-30 grams per slice
- Fat: Around 6-8 grams per slice
Please note that these values are estimates and may vary slightly based on specific brands and serving sizes.
And now, we bake!
Chocolate Protein Banana Bread
- 3 ripe bananas
- 1/4 cup maple syrup
- 1 egg
- 2 tbsp canola oil
- 2 scoops protein powder any flavour works – I used Cookies n Cream!
- 1/4 cup black cocoa powder regular cocoa powder works too, but try to find black cocoa if you can!
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
- Preheat your oven to 350°F (175°C).
- In a large bowl, take your ripe bananas and mash them until smooth. The riper the bananas, the sweeter and more flavourful your bread will be.
- Add the maple syrup, egg, and canola oil to the mashed bananas. Mix well until all the wet ingredients are thoroughly combined.
- Add in the protein powder, black cocoa powder, all-purpose flour, baking soda, baking powder, and salt into the bowl. Gently fold the ingredients together until just combined. Be careful not to over-mix, as this can result in a dense bread.
- Mix in the chocolate chips. Pro tip: use chopped chocolate instead of chocolate chips – these will melt better and create delicious pockets of chocolaty goodness throughout the bread.
- Pour the batter into a lined and greased loaf pan.
- Place the loaf pan in the preheated oven and bake for 45-55 minutes. To check for doneness, insert a toothpick into the centre of the bread. If it comes out clean or with a few crumbs clinging to it, your banana bread is ready.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes. This helps it set and become easier to slice.
- After cooling slightly, transfer the banana bread to a wire rack to cool completely.
- Wrap the baked and cooled Protein Chocolate Banana Bread tightly in plastic wrap or place it in an airtight container for storage.
- Avoid slicing the bread until you’re ready to eat to maintain its moisture and freshness.
- Store the bread at room temperature instead of refrigerating it to preserve its texture.
- If storing for an extended period, freeze individual slices in freezer-safe bags or containers.
- Thaw frozen slices at room temperature before enjoying.