Chocolate Chip Protein Banana (Printable Version)

Wholesome banana bread packed with protein and dark chocolate chips, naturally sweetened and perfect for any time.

# What You Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup maple syrup or honey
04 - 1/4 cup melted coconut oil or light olive oil
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups whole wheat flour
07 - 1/3 cup vanilla or unflavored protein powder
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon fine sea salt

→ Add-ins

12 - 1/2 cup dark chocolate chips, 70% cocoa, no added sugar
13 - 1/4 cup chopped walnuts or pecans, optional

# How To Make:

01 - Preheat oven to 350°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
02 - In a large mixing bowl, mash bananas until smooth. Whisk in eggs, maple syrup or honey, melted coconut oil, and vanilla extract until 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 - Add dry ingredients to wet mixture. Stir gently until just combined, being careful not to overmix the batter.
05 - Fold in chocolate chips and nuts if using, distributing evenly throughout the batter.
06 - Pour batter into prepared loaf pan. Sprinkle additional chocolate chips on top if desired.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Melted chocolate streaks are acceptable.
08 - Allow bread to cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • Naturally sweetened with ripe bananas and maple syrup—no refined sugar needed
  • Protein-boosted for sustained energy and satiety
  • Moist, tender texture that stays fresh for days
  • Dark chocolate chips add indulgence without guilt
  • Simple one-bowl method makes cleanup a breeze
  • Customizable with your favorite nuts and sweeteners
  • Perfect for meal prep, breakfast on-the-go, or afternoon snacking
02 -
  • Use very ripe bananas with lots of brown spots for maximum sweetness and moisture
  • Don't overmix the batter—stir just until the flour disappears to keep the texture light
  • Let the bread cool completely before slicing for clean, even cuts
  • Test doneness with a toothpick in the center; melted chocolate streaks are fine, but raw batter is not
  • Add a tablespoon of chia or flaxseed for extra fiber without changing the flavor
  • Store in an airtight container to maintain moisture for up to a week
  • Freeze individual slices for quick grab-and-go breakfasts
Return