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High Protein Chocolate Banana Bread

A delightful blend of rich chocolate and sweet bananas, this High Protein Chocolate Banana Bread is a guilt-free comfort food that's perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas The riper the bananas, the sweeter the loaf.
  • 1/2 cup Greek yogurt or unsweetened applesauce Greek yogurt adds creaminess; applesauce is a lighter alternative.
  • 1/2 cup almond butter or peanut butter Can substitute with sunflower seed butter for nut allergies.
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup cocoa powder Use unsweetened cocoa powder for best results.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips Dark chocolate chips are a great option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small chunks for extra texture.
  3. Add Greek yogurt (or applesauce), almond butter (or peanut butter), honey (or maple syrup), eggs, and vanilla extract to the bananas. Whisk until well combined.
  4. In another bowl, mix together whole wheat flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix. Fold in the chocolate chips.
  6. Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store the banana bread in an airtight container at room temperature for about 3 days. For longer storage, freeze individual slices wrapped tightly and placed in a freezer-safe bag for up to 3 months.