This Chocolate Chip Protein Banana Bread is moist, fluffy, and packed with 10g of protein per slice! A healthy, gluten-free, and easy-to-make treat—perfect for breakfast, snacks, or post-workout fuel.
If you love banana bread but want to give it a protein-packed twist, this Chocolate Chip Protein Banana Bread is exactly what you need! It’s soft, moist, naturally sweetened, and loaded with chocolate chips. Plus, thanks to the added protein, it makes the perfect post-workout snack or a satisfying breakfast option.
Why You’ll Love This Recipe
- High in Protein – A great way to boost your daily protein intake with wholesome ingredients.
- No Refined Sugar – Naturally sweetened with ripe bananas and a touch of maple syrup.
- Soft & Moist – Thanks to mashed bananas and Greek yogurt, every bite is rich and delicious.
- Chocolatey Goodness – Because everything’s better with chocolate chips!
Ingredients
- Banana: Make sure to use ripe bananas!
- Almond Flour: Adds extra protein and makes this banana bread gluten-free without the need for flour.
- Protein Powder: Vanilla-flavored whey protein powder works best for this recipe.
- Plain Greek Yogurt: Adds extra protein and moisture to the banana bread. Plain Skyr yogurt works too.
- Semi-Sweet or Bitter-Sweet Chocolate Chips – For a chocolaty flavor. Double the amount for a richer chocolate taste.
- Then you need Coconut Oil (sub with olive oil), Maple Syrup, Eggs, Cinnamon, Salt, and Baking Powder
How To Make
- In a large mixing bowl, mash the bananas with a fork until smooth. Add the wet ingredients and whisk until well combined.
- In a separate bowl, whisk together the dry ingredients. Add them to the wet mixture, stirring until just combined. Gently fold in the chocolate chips, reserving a few for the topping if desired.
- Pour the batter into a prepared 8×5-inch loaf pan lined with parchment paper. If you’d like, sprinkle the reserved chocolate chips on top for extra indulgence.
- Bake for 50 minutes in the preheated oven. After 20 minutes, loosely cover the loaf with aluminum foil to prevent excessive browning—protein powder tends to darken baked goods faster. The banana bread is done when a toothpick inserted in the center comes out mostly clean.
- Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully lift the bread out of the pan and place it directly on the rack to cool completely before slicing and enjoying.
Variations
- Nutty Twist: Toss in some chopped walnuts or almonds for a little crunch.
- Dairy-Free: Swap the protein powder for a plant-based option and use dairy-free plain yogurt for a completely dairy-free version.
- Want it Extra Chocolatey? Double the amount of chocolate chips.
Storage
Storage: Keep leftovers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 4 days.
Freezing: Once the bread has cooled completely, place it in a freezer-safe bag and freeze for up to 3 months. To enjoy, thaw overnight in the fridge or warm it up in the oven for a few minutes. For quicker defrosting, slice the bread before freezing—this way, you can easily grab individual slices and let them thaw at room temperature or pop them in the toaster.
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Chocolate Chip Protein Banana Bread
This Chocolate Chip Protein Banana Bread is moist, fluffy, and packed with 10g of protein per slice! A healthy, gluten-free, and easy-to-make treat—perfect for breakfast, snacks, or post-workout fuel.
Serving Size 12 Slices
Ingredients
- 3 ripe bananas
- 2 eggs
- 2 tablespoon coconut oil, melted, or olive oil
- ¼ cup maple syrup
- ¼ cup plain Greek yogurt, or plain Skyr yogurt
- 1 ¼ cup almond flour
- ⅔ cup whey protein powder vanilla
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dark chocolate chips, optional
Instructions
- Preheat the oven to 350°F (180°C). Line a 8×5 inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until smooth Add eggs, coconut oil, maple syrup, and Greek yogurt, whisk until well combined.
- In a separate bowl, whisk together the protein powder, baking powder, cinnamon, and salt. Add them to the wet mixture, stirring until just combined. Gently fold in the chocolate chips, reserving a few for the topping if desired.
- Pour the batter into the prepared loaf pan. If you'd like, sprinkle the reserved chocolate chips on top for extra indulgence.
- Bake for 50 minutes in the preheated oven. After 20 minutes, loosely cover the loaf with aluminum foil to prevent excessive browning—protein powder tends to darken baked goods faster. The banana bread is done when a toothpick inserted in the center comes out mostly clean.
- Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, carefully lift the bread out of the pan and place it directly on the rack to cool completely before slicing and enjoying.
Notes
- Make your own almond flour with this easy DIY Almond Flour Recipe!
- Store leftovers in an airtight container or packed in aluminum wrap for up to 4 days in the refrigerator.
- Freeze: Once the bread has cooled completely, place it in a freezer-safe bag and freeze for up to 3 months. To enjoy, thaw overnight in the fridge or warm it up in the oven for a few minutes. For quicker defrosting, slice the bread before freezing—this way, you can easily grab individual slices and let them thaw at room temperature or pop them in the toaster.
Nutrition
Calories: 177kcal
Carbohydrates :17g
Protein :10g
Fat :9g
Fiber :2g
Sugar :10g
