High Protein Chocolate Banana Bread

I notice there’s something beautiful about baking that brings families together, and this High Protein Chocolate Banana Bread has become that recipe in my house. My teenage son actually asked for seconds last week – not because I told him it was healthy, but because it genuinely tastes like dessert for breakfast.

This recipe was born out of my own frustration with protein-packed baked goods that tasted more like cardboard than comfort food. As a nutritionist and mom, I needed something that would satisfy my family’s sweet tooth while secretly delivering the protein they need to fuel their busy days. After countless kitchen experiments (and plenty of failures similar to my high protein blueberry muffins journey), this chocolate banana bread finally passed the ultimate test: my kids fight over the last slice, and they have no idea they’re getting a solid protein boost with every bite.

Ingredients for High Protein Chocolate Banana Bread

I always use the ripest bananas I can find – the ones with brown spots that most people would toss. In my experience, these overripe bananas provide natural sweetness that lets me reduce added sugars while maximizing flavor, just like I do in my flourless banana protein pancakes.

• 3 large ripe bananas (mashed until smooth)
• 2 large eggs (room temperature works best)
• 1/4 cup unsweetened almond milk – I recommend vanilla almond milk for extra flavor
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oat flour (or whole wheat flour)
• 1/2 cup chocolate protein powder – My go-to is a high-quality whey or plant-based chocolate protein
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips – I usually opt for 70% cacao for less sugar
• 1/4 cup honey or pure maple syrup (optional) – Pro tip: taste your batter first, very ripe bananas often provide enough sweetness

Step-by-Step Instructions

I recommend reading through all steps before starting, as timing is key for achieving that perfect moist texture without being dense.

Step 1: Preheat your oven to 350°F and grease a 9×5-inch loaf pan with cooking spray or line with parchment paper. This prevents sticking and makes removal much easier.

Step 2: In a large mixing bowl, mash the bananas until completely smooth with no lumps remaining. Add eggs, almond milk, and vanilla extract, whisking until the mixture is well combined and slightly frothy.

Step 3: In a separate bowl, whisk together oat flour, protein powder, cocoa powder, baking soda, and salt. Make sure there are no clumps in the protein powder before combining.

Step 4: Gradually fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Mix just until combined – overmixing will create a tough, dense texture.

Step 5: Gently fold in chocolate chips, reserving a few to sprinkle on top for visual appeal.

Step 6: Pour batter into prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Step 7: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

What to Serve with High Protein Chocolate Banana Bread

This rich, protein-packed bread pairs beautifully with lighter accompaniments that complement its chocolate-banana flavors.

High Protein Chocolate Chia Pudding: Double down on chocolate flavors while adding even more protein and fiber. The creamy chia pudding creates a delightful contrast to the bread’s dense texture.

Greek Yogurt with Fresh Berries: The tangy yogurt cuts through the sweetness while adding even more protein, and fresh berries provide a bright contrast to the rich chocolate flavors.

Cottage Cheese Peanut Butter Mousse: This creamy, protein-rich spread enhances the nutty undertones while boosting healthy fats and protein content for a more balanced breakfast.

High Protein Breakfast Bowls: Pair a slice with a complete protein breakfast bowl for serious fuel that will keep you satisfied for hours.

Hot Coffee or Cold Brew: The bitter notes in coffee complement the chocolate beautifully, making this combination perfect for weekend brunch or afternoon snacking.

Storage & Serving Tips

Store this high protein chocolate banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. I recommend wrapping individual slices in plastic wrap for grab-and-go convenience.

For the best texture, I always serve slices at room temperature, though some family members prefer theirs slightly warmed in the microwave for 15-20 seconds. Pro tip: this bread actually improves in flavor after the first day as the ingredients meld together.

This recipe freezes beautifully for up to 2 months – slice before freezing and thaw individual portions as needed. It’s perfect for meal prep or keeping a stash of high-protein snacks ready for busy mornings, just like my breakfast protein biscuits.

Conclusion

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

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

• 9×5 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 9×5-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.