Chocolate Chip Protein Banana Bread (Print Version)

Wholesome banana loaf with protein and dark chocolate chips, naturally sweetened and moist.

# Components:

→ 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 bowl, mash bananas thoroughly. Whisk in eggs, maple syrup or honey, melted coconut oil, and vanilla extract until mixture is smooth and well combined.
03 - In a separate medium bowl, combine flour, protein powder, baking soda, baking powder, cinnamon, and salt. Mix thoroughly to distribute leavening agents evenly.
04 - Add dry ingredients to wet mixture. Stir gently until just combined, avoiding overmixing which can result in a dense crumb structure.
05 - Fold chocolate chips and nuts into batter gently with a spatula until evenly distributed throughout.
06 - Pour batter into prepared loaf pan. Arrange additional chocolate chips on top surface if desired for visual appeal.
07 - Bake for 50 to 55 minutes until a toothpick inserted in center emerges clean. Melted chocolate streaks on toothpick are acceptable.
08 - Allow bread to cool in pan for 10 minutes. Transfer to wire rack and cool completely before slicing to prevent crumbling.

# Expert Advice:

01 -
  • It's moist and chocolatey without tasting like you're eating something healthy—the dark chips melt into pockets of pure joy.
  • No refined sugar means your energy stays steady, and you can honestly eat two slices without the guilt spiral.
  • Protein powder blends so seamlessly you won't taste that typical chalky aftertaste that ruins most protein bakes.
02 -
  • If your protein powder is sweetened or flavored, reduce the maple syrup by 10 ml because the loaf can tip from just-right to cloying in one adjustment.
  • Don't skip letting it cool completely—slicing a warm loaf tears the crumb apart no matter how careful you are, so really do wait that hour.
03 -
  • Brown your coconut oil in a small pan first if you want a nutty, almost caramelized depth that elevates the whole loaf—it's a tiny step that absolutely transforms the flavor.
  • Keep this loaf wrapped in parchment and stored in an airtight container at room temperature for up to four days; it actually gets moister and more tender after a day or two.
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