Chocolate Chip Protein Banana Bread (Printable)

Wholesome moist loaf with ripe bananas, protein, and dark chocolate chips, naturally sweetened and refined sugar-free.

# What you'll need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ⅓ cup maple syrup or honey
04 - ¼ cup melted coconut oil or light olive oil
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1½ cups whole wheat flour
07 - ⅓ cup vanilla or unflavored protein powder
08 - 1 teaspoon baking soda
09 - ½ teaspoon baking powder
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon fine sea salt

→ Add-ins

12 - ½ cup dark chocolate chips, 70% cocoa, no added sugar
13 - ¼ cup chopped walnuts or pecans, optional

# Method:

01 - Preheat oven to 350°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
02 - In a large mixing bowl, mash bananas thoroughly. Whisk in eggs, maple syrup or honey, melted coconut oil, and vanilla extract until smooth and well combined.
03 - In a separate medium mixing bowl, whisk together flour, protein powder, baking soda, baking powder, cinnamon, and salt.
04 - Add dry ingredients to wet mixture. Stir gently until just combined, avoiding overmixing.
05 - Gently fold chocolate chips and nuts into batter until evenly distributed.
06 - Pour batter into prepared loaf pan. Sprinkle additional chocolate chips on top if desired.
07 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Melted chocolate streaks are acceptable.
08 - Allow loaf to cool in pan for 10 minutes. Transfer to wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • It tastes indulgent and satisfying without the blood sugar crash that comes with traditional banana bread.
  • No refined sugar means you can eat two slices without the afternoon energy dip.
  • One loaf makes ten portions, so you've got grab-and-go breakfasts for half the week.
  • The protein powder vanishes completely into the crumb, so it doesn't taste like you're eating gym snacks.
02 -
  • The ripeness of your bananas makes or breaks this recipe—if they're still slightly yellow, the bread will taste less sweet and a bit dense, so wait until they're almost completely brown.
  • Don't assume your protein powder brand is the same as another; some absorb more moisture than others, so if your batter looks too dry, add milk one tablespoon at a time.
  • Overmixing once the dry ingredients go in is the single most common mistake, and it turns your loaf into a tough brick instead of a tender crumb.
03 -
  • Room temperature eggs and melted coconut oil combine more smoothly into the banana mixture, preventing lumps that don't fully blend.
  • If you forget to melt your coconut oil and it's still solid, grate it finely into the wet mixture and whisk vigorously—it'll emulsify as you stir.
  • The loaf slices cleanest when completely cool and using a serrated knife with a gentle sawing motion rather than downward pressure.
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