This easy, healthy Chocolate Protein Banana Bread is perfect for breakfast, dessert, or an after-school snack. You’d never guess this soft and delicious bread is made without oil or butter! It’s naturally sweetened with maple syrup and packs a little extra protein punch with protein powder and Greek yogurt.
Banana bread was my favorite after-school snack as a kid. I’d walk into grandma’s house and she’d be in the kitchen, slicing and buttering homemade banana bread for my sister and I. We gobbled it down and begged for more.
As an adult with a much slower metabolism than my ten-year-old self, I often try to avoid banana bread because I know I’ll overindulge or make my cravings go nuts. That’s why it was so important for me to find a recipe I can enjoy and feel good about myself after having a big ol’ slice, or two.
I experimented with many different recipes, and most of them turned out quite well. I mean, it’s still banana bread after all. But finally, I developed one that’s naturally sweetened and rich in protein to meet my criteria—Chocolate Protein Banana Bread.
It’s really simple to make. All you need are a few ingredients, hand mixer, loaf pan, and a couple of batter bowls. Start by mixing the dry ingredients in one bowl and wet ingredients in another. Then, dump the wet ingredients into the dry ingredients and gently mix together until it’s well combined.
Stir in the chocolate chips and pour the batter into your loaf pan. Make sure the batter is evenly spread out and sprinkle some chocolate chips on top. Pop it in the oven for 25-30 minutes and there you have it!
Chocolate Protein Banana Bread
- 1 cup all-purpose flour
- ½ cup chocolate protein powder*
- 1½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 large ripe bananas
- ½ cup plain Greek yogurt
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ½ cup chocolate chips
- Preheat oven to 350°F and lightly grease a 9×5 loaf pan.
- In a large bowl, mix together the flour, protein powder, baking soda, and salt.
- In another bowl, lightly beat the eggs, bananas, yogurt, syrup, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until it is mixed. Fold in most of the chocolate chips—saving a few to put on top.
- Pour the batter into the loaf pan, spread evenly, and sprinkle the remaining chocolate chips on top. Bake for 25-30 minutes or until a toothpick inserted into the bread comes out clean.
- Remove from oven and let cool before transferring to another container.
*Protein powder can make the banana bread a bit drier than usual. If you want more moisture in your bread, use ¼ cup protein powder and 1¼ cups of all-purpose flour instead.