High-Protein Chocolate Banana Bread
I first made this High-Protein Chocolate Banana Bread on a rainy Sunday when I wanted the comfort of chocolate and the lift of extra protein. It’s a dense, moist loaf that marries ripe banana sweetness with cocoa bitterness, boosted by a scoop of protein powder for post-workout fuel or a satiating breakfast. If you like quick banana treats, you might also enjoy the 3-ingredient banana donuts I tested for speedy mornings.
Why you’ll love this dish
This loaf is a rare win-win: chocolatey enough to satisfy a sweet tooth but structured to be protein-forward and suitable for breakfast, snacks, or a portable post-gym bite. It’s also:
- Low-effort: no mixer required, just a bowl and a spoon.
- Flexible: swap sweeteners, protein powders, or flours to match your diet.
- Kid-friendly: the banana masks strong protein flavors so picky eaters often approve.
“Moist, chocolatey, and surprisingly filling — perfect straight from the pan with a smear of nut butter.” — a weekend taste-test note
If you like simple, ingredient-focused baking, you’ll find the ease similar to other short-list recipes like the buttery 3-ingredient shortbread cookies.
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Preheat and prep a loaf pan.
- Mash ripe bananas into a smooth base.
- Stir in dry ingredients (cocoa, protein, almond flour, leaveners).
- Add wet binders and sweetener, mixing to a uniform batter.
- Bake 40–50 minutes, then cool before slicing.
This overview keeps the actual baking relaxed: it’s mostly stirring and a single bake.
What you’ll need
Key ingredients (yields one 9×5-inch loaf):
- 3 ripe bananas
- 1 cup unsweetened cocoa powder
- 1 scoop protein powder (about 25–30 g; whey or plant)
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup honey or maple syrup (optional — for extra sweetness)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
Notes/substitutions inline:
- Protein powder: whey will give a cleaner chocolate flavor; plant blends may add earthiness. Adjust liquid slightly if your powder is very absorbent.
- Almond flour: keeps the loaf tender and gluten-free. For a nut-free option, try oat flour or a 1:1 gluten-free flour blend, though texture will change (similar swaps appear in my chocolate-chip gluten-free pumpkin cookies testing).
- Sweetener: the bananas provide natural sweetness; add honey/maple only if you prefer a sweeter loaf.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, mash the 3 ripe bananas until mostly smooth with a few small chunks for texture.
- Add the cocoa powder, protein powder, almond flour, baking soda, and baking powder to the bananas. Stir until the dry ingredients are evenly incorporated.
- Mix in the honey or maple syrup (if using), vanilla extract, and unsweetened applesauce. Stir until the batter is uniform and glossy.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–50 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Start checking at 40 minutes.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Cooling makes cleaner slices and helps the texture set.
Best ways to enjoy it
Serve this loaf warm or at room temperature. Topping and pairing ideas:
- Toast a slice and spread almond or peanut butter for extra protein.
- Top with a smear of Greek yogurt and sliced banana for breakfast parfait vibes.
- Serve small wedges with a side of berries and a hot coffee for a simple brunch board.
- For a sweeter treat, warm a slice and add a dollop of vanilla ice cream.
For playful dessert platters, consider pairing a small slice with chocolate-dipped fruit like chocolate-covered strawberry turkeys for a seasonal presentation.
Storage and reheating tips
- Room temperature: Keep the loaf in an airtight container or wrapped in plastic at room temp for up to 48 hours.
- Refrigerator: Store wrapped or in a container for up to 5 days — chilling firms the texture.
- Freezer: Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.
- Reheat: Microwave a slice for 10–20 seconds, or warm at 300°F (150°C) for 8–10 minutes to refresh the crumb.
Always cool completely before wrapping to avoid sogginess. If you add perishable toppings (yogurt, fresh cream), consume within 24 hours and refrigerate.
Helpful cooking tips
- Use very ripe bananas (dark speckles or mostly brown). They mash easily and give the most flavor and sweetness.
- Don’t overmix once you add the dry ingredients — fold just until combined to keep the loaf tender.
- If your protein powder is flavored or sweetened, reduce or skip the honey/maple syrup.
- Almond flour varies by brand; if the batter seems too thick, stir in 1–2 tablespoons of milk (dairy or plant) to loosen.
- For a fudgier center, check at 40 minutes. For a more cake-like crumb, bake closer to 50 minutes. Use the toothpick test as your guide.
Creative twists
- Chocolate chip swirl: fold in 1/3 cup dark chocolate chips for pockets of melty chocolate.
- Nut butter ripple: drop spoonfuls of almond or peanut butter on top and swirl before baking.
- Banana-coconut: replace 2 tbsp of almond flour with shredded coconut for texture.
- Lower sugar / vegan: omit honey and use a flax egg (1 tbsp ground flax + 3 tbsp water) if you want to experiment with vegan binders; results may be denser.
- Protein swaps: use collagen peptides for neutral flavor or a flavored plant protein to add depth — just mind sweetness levels.
Common questions
Q: How long does it take to prep and bake?
A: Prep is about 10 minutes (mashing and mixing). Bake time is 40–50 minutes. Cool 10+ minutes before unmolding.
Q: Can I use regular all-purpose flour instead of almond flour?
A: Yes — swap 1:1 by volume but expect a slightly different texture and crumb. You may need a splash of milk if the batter seems too dry.
Q: How much protein per slice can I expect?
A: That depends on your protein powder scoop size. If your scoop provides ~20–25 g per scoop and you slice the loaf into 10 pieces, each slice adds ~2–3 g from the protein powder plus 2–3 g naturally from almond flour and bananas — total roughly 6–8 g per slice. Use your protein powder label for exact math.
Q: My loaf is dry — what went wrong?
A: Likely overbaked, too much flour, or bananas weren’t ripe. Next time: reduce bake time, use riper bananas, or add 1–2 tbsp applesauce or milk to the batter.
Q: Can I add nuts or seeds?
A: Yes — fold in 1/3 cup chopped nuts or seeds for crunch. Toast them first for more flavor.
Conclusion
If you want other protein-forward twists on classic bakes, see this take on Easy Chocolate Banana Bread with Protein Powder – Liv B. and this tested version with clear nutrition notes at Protein Banana Bread – with 10 Grams of Protein Per Slice!
High-Protein Chocolate Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, mash the 3 ripe bananas until mostly smooth with a few small chunks for texture.
- Add the cocoa powder, protein powder, almond flour, baking soda, and baking powder to the bananas. Stir until the dry ingredients are evenly incorporated.
- Mix in the honey or maple syrup (if using), vanilla extract, and unsweetened applesauce. Stir until the batter is uniform and glossy.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40–50 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Start checking at 40 minutes.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
