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–+ servings
protein banana bread sliced on a wire rack
5 from 1 vote

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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 12 Slices
Author Aline Cueni

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