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High protein gluten free banana bread sliced on cooling rack showing moist texture

High Protein Chocolate Banana Bread

Moist and delicious chocolate banana bread packed with protein powder for a healthy breakfast or snack that tastes like dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large ripe bananas mashed until smooth
  • 2 large eggs room temperature
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract pure
  • 1 1/2 cups oat flour or whole wheat flour
  • 1/2 cup chocolate protein powder
  • 1/4 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips optional
  • 1/4 cup honey or maple syrup optional for added sweetness

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowls
  • Wire cooling rack
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line with parchment paper.
  2. In a large mixing bowl, mash bananas until completely smooth with no lumps. Add eggs, almond milk, and vanilla extract, whisking until well combined and slightly frothy.
  3. In a separate bowl, whisk together oat flour, protein powder, cocoa powder, baking soda, and salt. Ensure no clumps remain in the protein powder.
  4. Gradually fold dry ingredients into wet mixture using a wooden spoon or spatula. Mix just until combined - avoid overmixing to prevent dense texture.
  5. Gently fold in chocolate chips, reserving a few to sprinkle on top for visual appeal.
  6. Pour batter into prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45-55 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs. Cover with foil if top browns too quickly.
  8. Cool in pan for 10 minutes before transferring to wire rack to cool completely before slicing.

Notes

Use overripe bananas with brown spots for maximum sweetness. Store covered at room temperature for 3 days or refrigerate up to 1 week. Freezes well for up to 2 months - slice before freezing.