If you’re searching for a wholesome treat that satisfies your chocolate cravings and fits your healthy lifestyle, this high protein chocolate banana bread might be your new go-to. It’s incredibly rich in flavor, soft in texture, and made from nourishing ingredients like bananas, cocoa, and oat flour. You won’t need oil, and it’s naturally gluten-free. What sets it apart is the protein boost you can tailor to your needs with a simple addition. Whether you want a fueling breakfast, a guilt-free snack, or something sweet after dinner, this recipe has you covered with easy preparation and reliable results.
Table of Contents
Why You’ll Love This Recipe
This chocolate banana bread brings a balance of indulgence and nutrition. It uses overripe bananas for natural sweetness and moistness. There’s no oil, thanks to nut butter which gives healthy fats and a creamy consistency. Cocoa powder brings in a deep chocolate note, and the optional protein powder gives your loaf a nutritious edge. The result is a rich, soft loaf that comes together in one bowl. It’s quick, beginner-friendly, and fits many dietary needs. You’ll love how filling it is without feeling heavy. It’s a smart and satisfying way to enjoy chocolate while sticking to your goals.
Ingredients You’ll Need
Each ingredient in this recipe has a purpose. Here’s what you’ll use and why:
Bananas (3 medium, about 12 oz or 360 g)
These add natural sugar and moisture. The riper, the better. Brown spots are a good sign for sweet, mashable bananas.
Eggs (2 large)
They give the bread structure, support the rise, and enhance its rich texture. Eggs also contribute a good source of protein.
Nut Butter (¼ cup or 60 g)
This takes the place of oil. Choose almond, peanut, cashew, or sunflower seed butter. It adds moisture and healthy fat.
Sweetener (⅓ cup or 70 g)
Monk fruit sweetener keeps it lower in sugar, but brown sugar offers a deeper, richer flavor if preferred. Pick what fits your taste and nutrition goals.
Vanilla Extract (1 tsp)
Vanilla helps round out the flavor, pairing perfectly with chocolate and banana.
Sea Salt (⅙ tsp)
Just a touch balances sweetness and enhances flavor.
Oat Flour (1½ cups or 150 g)
A naturally gluten-free flour that gives a tender crumb and boosts fiber content.
Cocoa Powder (½ cup or 50 g)
The key to the chocolate flavor. Use an unsweetened, high-quality cocoa powder for the richest taste.
Baking Powder (2 tsp)
Adds lift and lightness to the final texture.
Chocolate Chips (¼ cup or 40 g)
These melt into the loaf, adding bursts of chocolate in every bite. Optional, but highly recommended.
Protein Powder (optional, ½ cup or 50 g)
Swap in for ½ cup of flour to add extra protein. Choose plant-based or casein for moisture. Avoid whey, which can dry out the loaf.
How to Make High Protein Chocolate Banana Bread
This recipe doesn’t require any fancy equipment. You can mix everything in a single bowl and have it baking in under 10 minutes.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Set your oven to 350°F (180°C). Line or grease a 20 cm loaf pan.
Step 2: Mash the Bananas
Use a fork to mash your ripe bananas in a large mixing bowl until completely smooth.
Step 3: Add Eggs and Nut Butter
Crack in the eggs and mix in the nut butter. Stir well until everything looks creamy and even.
Step 4: Add Flavor and Sweetness
Mix in your sweetener of choice, vanilla extract, and salt. Stir vigorously to combine.
Step 5: Combine Dry Ingredients
Add in oat flour (or part oat flour and part protein powder), cocoa powder, and baking powder. Stir just until the batter comes together.
Step 6: Fold in Chocolate Chips
Gently stir in the chocolate chips, saving a few for topping if desired.
Step 7: Transfer and Bake
Pour the batter into your prepared loaf pan. Smooth the top and sprinkle with reserved chips. Bake for 30 to 40 minutes, until a toothpick comes out clean or with a few moist crumbs.
Step 8: Cool and Slice
Let the bread rest in the pan for 15 minutes before removing. Place it on a wire rack and allow to cool completely before slicing.
Helpful Tips
Be sure to use bananas that are fully ripe for natural sweetness and moisture. If you’re using protein powder, opt for one that absorbs moisture well like casein or plant-based options. Whey protein may result in a dry texture. If you want a more dessert-like result, you can add a handful of extra chocolate chips or a drizzle of nut butter on top before baking. Always wait until the bread cools fully before slicing to keep it from falling apart.
Details
Flavor: Rich chocolate with soft banana undertones
Texture: Dense and moist with a tender crumb
Occasion: Ideal for breakfast, snacks, or clean desserts
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 40–50 minutes
Notes
Feel free to swap oat flour with spelt flour or gluten-free all-purpose flour depending on what you have. For a vegan version, replace eggs with flaxseed eggs and use dairy-free chocolate chips. If you want to use maple syrup or honey as sweetener, reduce the flour slightly to keep the batter from becoming too wet.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 141.8 kcal |
| Protein | 4.9 g |
| Carbohydrates | 26.8 g |
| Fat | 5.8 g |
| Sugar | 4.4 g |
| Fiber | 4 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 31 mg |
| Sodium | 117.6 mg |
| Potassium | 254.2 mg |
| Calcium | 59.7 mg |
| Iron | 1.7 mg |
| Vitamin A | 63.9 IU |
| Vitamin C | 2.6 mg |
These numbers are estimates and will vary slightly depending on your sweetener and protein powder choices.
Frequently Asked Questions (FAQ)
How can I add more protein to banana bread?
Replace part of the flour with protein powder. About ½ cup works well in this recipe without affecting the structure.
Which protein powder is best for baking?
Use plant-based or casein protein. They keep baked goods moist. Avoid whey, as it tends to make banana bread dry and crumbly.
Does protein powder change the texture?
Yes. It can make the loaf firmer or drier, so use ripe bananas and nut butter to help balance the moisture.
Can I make this without oil and still keep it soft?
Absolutely. Bananas and nut butter replace oil beautifully and keep the loaf tender and moist.
Storage Instructions
Once your loaf has cooled completely, store it in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate for up to a week. For meal prep, slice and freeze individual portions for up to three months. Reheat gently in the toaster or microwave before serving.
Print
High Protein Chocolate Banana Bread | Moist, Healthy & Guilt-Free
- Total Time: 40 minutes
- Yield: 12 slices 1x
Description
A rich and moist chocolate banana bread made healthier with oat flour, no oil, and a boost of protein. Perfect for breakfast, snacking, or dessert.
Ingredients
3 ripe bananas (about 12 oz or 360 g)
2 large eggs
¼ cup (60 g) nut butter (any variety)
⅓ cup (70 g) monk fruit sweetener or brown sugar
1 tsp vanilla extract
⅙ tsp sea salt
1½ cups (150 g) oat flour
½ cup (50 g) unsweetened cocoa powder
2 tsp baking powder
¼ cup (40 g) chocolate chips
½ cup (50 g) protein powder (optional, replaces ½ cup flour)
Instructions
1. Preheat the oven to 350°F (180°C). Prepare a 20 cm loaf pan.
2. Mash bananas in a mixing bowl until smooth.
3. Add eggs and nut butter. Mix well.
4. Add sweetener, vanilla, and salt. Stir until combined.
5. Add oat flour (or oat flour and protein powder), cocoa powder, and baking powder. Mix just until combined.
6. Fold in chocolate chips.
7. Pour batter into loaf pan and top with extra chips if desired.
8. Bake for 30 to 40 minutes until a toothpick comes out clean.
9. Cool in the pan for 15 minutes, then cool completely before slicing.
Notes
Use overripe bananas for best flavor and moisture.
Plant-based or casein protein works better than whey.
Use dairy-free chocolate chips for a dairy-free loaf.
Flax eggs can be used to make it vegan.
Store cooled slices in the fridge or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Healthy Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 141.8
- Sugar: 4.4
- Sodium: 117.6
- Fat: 5.8
- Saturated Fat: 1.9
- Unsaturated Fat: 3.1
- Trans Fat: 0.003
- Carbohydrates: 26.8
- Fiber: 4
- Protein: 4.9
- Cholesterol: 31
Conclusion
This high protein chocolate banana bread proves that healthy eating doesn’t have to be boring. With its rich flavor, soft texture, and simple preparation, it’s a must-have recipe for anyone looking to enjoy dessert with benefits. It works for a variety of diets, keeps you full, and most importantly, it tastes amazing. Whether you enjoy it first thing in the morning or as a snack on the go, this loaf checks every box. Give it a try and experience just how good healthy baking can be.