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