Chocolate Chip Protein Banana (Printable version)

Wholesome banana bread with protein boost and dark chocolate chips, naturally sweetened and moist.

# What you need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ⅓ cup maple syrup or honey
04 - ¼ cup melted coconut oil or light olive oil
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1½ cups whole wheat flour
07 - ⅓ cup vanilla or unflavored protein powder
08 - 1 teaspoon baking soda
09 - ½ teaspoon baking powder
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon fine sea salt

→ Add-ins

12 - ½ cup dark chocolate chips, 70% cocoa, no added sugar
13 - ¼ cup chopped walnuts or pecans, optional

# Steps to follow:

01 - Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with parchment paper.
02 - In a large mixing bowl, mash bananas thoroughly. Whisk in eggs, maple syrup or honey, melted coconut oil, and vanilla extract until mixture is smooth and well combined.
03 - In a separate medium bowl, combine flour, protein powder, baking soda, baking powder, cinnamon, and salt. Whisk together until evenly distributed.
04 - Pour dry ingredient mixture into wet ingredients. Stir gently with a spatula until just combined. Do not overmix to maintain a tender crumb structure.
05 - Gently fold chocolate chips and nuts, if using, into the batter until evenly distributed.
06 - Pour batter into prepared loaf pan. Smooth the top and optionally sprinkle additional chocolate chips on surface.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean. A few melted chocolate streaks are acceptable.
08 - Allow bread to cool in pan for 10 minutes. Transfer to wire rack and cool completely before slicing.

# Expert tips:

01 -
  • It tastes like indulgence but keeps you satisfied without the blood sugar crash that comes with refined sugar.
  • One slice with coffee becomes your favorite 3 p.m. moment, no guilt attached.
  • The chocolate chips soften just enough to create little pockets of richness throughout.
02 -
  • Brown bananas are non-negotiable—underripe ones taste starchy and won't provide enough natural sweetness or moisture to carry a sugar-free loaf.
  • The protein powder texture depends on brand and type; some are grainier than others, so if your batter looks unusually thick, thin it slightly with a splash of milk.
03 -
  • Don't be afraid to use very brown bananas—they're softer to mash and sweeter, which means better hydration and flavor in every bite.
  • Check your protein powder's ingredient list; some brands include sweeteners that can make the loaf taste odd, so unflavored varieties give you more control.
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