Chocolate Chip Protein Banana Bread (Print Version)

A wholesome banana bread with dark chocolate chips and added protein for a nourishing snack or breakfast.

# What You'll 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

# How To:

01 - Preheat oven to 350°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
02 - In a large bowl, mash the bananas until mostly 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 to ensure even distribution.
04 - Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Fold in the dark chocolate chips and chopped nuts if using, distributing evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top if desired for presentation.
07 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Some melted chocolate streaks are acceptable.
08 - Allow the bread to cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing, approximately 1 hour.

# Expert Tips:

01 -
  • It tastes like indulgence but keeps you genuinely full without the afternoon energy crash that usually follows.
  • No refined sugar means you can eat this without the guilt spiral, which honestly changes everything about enjoying breakfast.
  • The texture is impossibly moist and tender—nothing like those dense protein bread disasters you might be imagining.
02 -
  • Overmixing is the enemy here—once you can't see dry flour, stop stirring immediately or you'll end up with a dense, tough loaf that no amount of moisture can save.
  • The ripeness of your bananas matters enormously; if they're not properly spotted and soft, the bread will be less moist and less naturally sweet, so wait for them if you need to.
03 -
  • Toast your slices lightly the next day—it brings back the tender crumb texture and makes the chocolate warm and melty in the most satisfying way.
  • If your batter seems too thick, you can add a tablespoon of milk or water to loosen it slightly, but trust the recipe first because bananas vary in moisture and you might not need it.
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