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Chocolate Protein Banana Bread

This Chocolate Protein Banana Bread is a delicious twist on the classic recipe. This version incorporates protein powder, ripe bananas, and black cocoa for a flavourful and moist treat. Enjoy it as a protein-packed snack or a post-workout refuel option.
Course: Breakfast, Dessert, Snack
Keyword: banana, banana bread, chocolate, protein, snack, workout
Servings: 10 slices

Ingredients

Wet Ingredients:

  • 3 ripe bananas
  • 1/4 cup maple syrup
  • 1 egg
  • 2 tbsp canola oil

Dry Ingredients:

  • 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

Instructions

  • 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.

Notes

  • 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.