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High Protein Chocolate Banana Bread

High Protein Chocolate Banana Bread
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Moist, fudgy, and packed with protein, this chocolate banana bread uses Greek yogurt and chocolate protein powder for a decadent yet wholesome treat. Perfect for a post-workout snack or a healthier dessert, it delivers rich chocolate flavor in every slice.

Ingredients

Scale
  • 2 medium ripe bananas (about 7 oz total, peeled)
  • 2 large eggs
  • 1/2 cup full-fat Greek yogurt (4 oz)
  • 2 tbsp honey (30 ml)
  • 1 tsp vanilla extract
  • 1/2 cup rolled oats (45 g), ground into oat flour or use 1/2 cup oat flour
  • 1 scoop (30 g) chocolate protein powder (whey or plant-based)
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 cup dark chocolate chips (45 g)

Instructions

  1. Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving overhang on the long sides for easy removal.
  2. In a medium bowl, mash the 2 ripe bananas with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a large mixing bowl, whisk together the 2 large eggs, 1/2 cup full-fat Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract until fully combined and smooth.
  4. Pour the wet mixture over the mashed bananas and stir with a rubber spatula until incorporated.
  5. In a separate small bowl, whisk together the 1/2 cup oat flour, 1 scoop (30 g) chocolate protein powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt until no lumps remain.
  6. Add the dry ingredients to the wet ingredients. Fold gently with the spatula, scraping the bottom and sides, until just combined. Do not overmix; a few streaks of flour are acceptable.
  7. Fold in 1/4 cup dark chocolate chips, reserving a few to sprinkle on top.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips over the top.
  9. Bake on the center rack at 350°F (177°C) for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
  10. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer to a wire rack to cool completely before slicing (about 30 minutes). This prevents crumbling.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freeze slices individually wrapped in plastic wrap and foil for up to 3 months. To reheat, microwave a slice for 15-20 seconds or toast in a 350°F oven for 5 minutes.

Nutrition

Keywords: high protein banana bread, chocolate banana bread, protein powder banana bread, healthy dessert, post-workout snack, easy banana bread, Greek yogurt banana bread, moist banana bread, quick bread, chocolate chip banana bread

Find it online: https://thehighproteinrecipes.com/high-protein-chocolate-banana-bread/