Chocolate Banana Bread with Protein Powder
by Olivia Biermann
on Feb 19, 2021 (updated Jan 4, 2025)
This banana bread is one of my favourite recipes to make when I’m craving something sweet and chocolate-y. This recipe uses protein powder as well as flour – but it’s still deliciously fluffy!
So many reasons why I love this recipe
This banana bread is mostly just sweetened with fruit, which is wonderful because I it adds such a nice sweetness without being overpowering. I have also tested a few options to making this loaf gluten-free(I know, I’m so brave), as I have a few gluten-free friends and enjoy making treats that they can enjoy too! Make sure to use a gluten-free certified protein powder and gluten-free oats – more info on this in the recipe card!
If you prefer single servings try this loaf as muffins!
Divide the batter between 12 muffin cups and bake the muffins for 18-20 minutes at 350F (180C), or until golden brown on the top and a toothpick inserted into the centre comes out clean.
My tip for choosing a protein powder that complements rather than overpowers
I recommend using either a chocolate protein powder or vanilla protein powder for the best neutral tasting flavour. If the protein powder is some crazy flavour like berry blast, the flavour of the powder will compete with the flavour of the banana bread and may not work well.
I’d eat it for breakfast lunch and dinner, it’s that good!
You can’t go wrong enjoying this banana bread with a glass of your favourite plant milk. I also like to spread mine with vegan butter or nut butters like peanut butter, almond butter or double down on the banana taste with some homemade banana bread spread!
If you’re enjoying it for dessert, I always suggest serving a slice of this banana bread warm with a scoop of your favourite nondairy ice cream and fresh fruit.
Liv’s recommendations for storing:
I’ve found leftover banana bread will keep best when stored at room temperature for 2-3 days. To keep it soft and moist, store it tightly covered in an airtight container or wrapped in plastic wrap or foil.
This delicious banana bread can also be frozen in individual slices or a full loaf. To freeze, allow the bread to cool completely on a wire rack, then slice, if desired. Tightly wrap in plastic wrap, then place in a large freezer bag and seal tightly, removing as much excess air as possible. Freeze for up to 3 months, then defrost the bread at room temperature until soft again.
To reheat, place a slice of banana bread in the microwave or toaster oven and heat until just warmed.
Chocolate Banana Bread with Protein Powder
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 55 minutes
- Yield: 10 slices
- Category: sweets
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
This banana bread is one of my favourite breakfast recipes to make when I’m craving something sweet and chocolate-y. It is made with all-purpose flour and protein powder – yet still as fluffy as you would hope for a banana bread.
Ingredients
- 3 ripe spotty bananas, mashed
- 3 tbsp sugar
- 3 tbsp oil (I used coconut)
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour, oat flour, or gluten-free baking blend
- 1 cup (approx 90g) protein powder of choice
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven to 375 F. Grease an 8 x 4 inch loaf pan and set aside.
- In a large mixing bowl, add mashed bananas, sugar, oil, nondairy milk, and vanilla and stir to combine.
- In a separate bowl, whisk together flour, protein powder, cocoa, baking powder, baking soda and salt until combined.
- Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips. It will be very thick.
- Smooth into the prepared loaf pan so it is in an even layer. Sprinkle a few extra chocolate chips on top, if desired.
- Bake in preheated oven for 35-38 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging to it. Do not over-bake or it will be dry. Let cool 10-15 minutes before slicing.
- Store at room temperature in an airtight container for up to 4 days, or freeze up to 3 months.
Notes
Make it gluten-free: Use your favourite gluten-free certified protein powder and either gluten-free oat flour or a gluten-free baking blend. Avoid using flours like almond meal, almond flour or coconut flour – they absorb too much liquid and will make the loaf very dry and dense.
What’s the nutritional info please
I made the chocolate banana bread exactly like you showed to do and it was so dense and chewy that it was almost inedible.
Sorry to hear you didn’t end up with the results you wanted! which brand of protein powder did you use?
what brand protein do you recommend for this recipe to help it stay fluffy?
I have used Orgain and Four Sigmatic protein with success 🙂
I had the same issue. It was like wallpaper paste. I added one whole egg and half cup oat milk. Turned out great!
I thought the flavor was awesome! I could tell the protein powder was there, but I expected that – and that could be because of the type I used. But bread was moist and filling. One question-
What is the nutritional breakdown- calories, macros? Maybe I missed it…
I don’t include this info in my recipes but if I am ever curious I just plug it into a free app like my fitness pal and it will tell you!
This is amazing. I’ve made several loaves and substitute the oil for applesauce. I also leave out the sugar because my protein powder is pretty sweet. I’m wondering if I could replace the bananas for zucchini?
Thats great! I am not sure about the banana & zucchini substitution, the bananas also provide sweetness and possibly a different level of moisture than zucchini. If you do give it a try, let me know how it turns out! I love zucchini bread so would be happy to know if it works :)!
so glad you enjoyed! Substituting the oil for apple sauce sounds delicious. If you try the zucchini, report back if it works!!
Thanks for the super easy recipe! I’m not vegan right now so I used semi skimmed dairy milk and normal chocolate chips and it turned out lovely- I can hardly tell it’s a protein cake. I want to eat the whole thing. If I didn’t use already sweetened chocolate protein powder, I bet it’d be even better! 😂 Quantities were fab I just needed a splash extra milk for my powder.
Followed the recipe exactly, except only had two bananas. Don’t know why but it didn’t rise at all and turned out super dry. The dough was super firm, kinda like cookie dough. Only cooked it for 30mins.
I also used a dark pan.
It might have been the lack of bananas for the reason it was dry! They add a lot of moisture. 🙂
Really enjoyed this. The first time around I found this a little dry. But I tried adding greek yoghurt which made it more moist. I also tried once using 3/4 cup of tiger nut flour in place of the flour – worked well.
im so glad you enjoyed!! Thanks for the tip! <3
I added a bit more milk and Greek yogurt too the batter was too dry to mix otherwise
Good call! Some protein powders absorb more liquid than others.
how much calorie does each slice have?
Hey, can I use full fat milk instead of plant based milk?
also I wanna skip sugar, so can I add Stevia instead?
if yes for both, quantity will remain the same or different?
I haven’t tried it myself, there is a chance it will be different as they are totally different ingredients – however if you try it, report back here and let us know if it works out, I’m curious! 🙂
Do you have the macros/cals for this? X
I don’t, I would eventually like to have that info on my recipes though!! <3
Was given the option to do this on a 2x or 3x scale but the size of the pan and bake time did not increase like the ingredients did so when I made this in the 2x scale, it was undercooked. Recipe needs times for the 2x and 3x option.
Ahh yes, that is just an automatic function of the recipe card plugin! Unfortunately I can’t control that part, its really just for the ingredients only 🙁
I am on my 3rd batch already, easy and less sugar which good for my meal prep for cutting diet. I already recommended this recipe to my mates.
thanks for sharing! 🙂
Could I use almond flour ?
I think it would be super dense and you would need to play around with the liquid amounts!
Absolutely love this!! Thank you for such a simple healthy recipe. I’ve found I have to add extra plant milk each time I make it but it always comes out really yummy and keeps well in the freezer. Great marathon training recovery snack
Hi Liv B! I have made this as a loaf before and loooved it! So tasty and nutritious. I was hoping to make this as a muffin recipe this time. How would that alter the cook temp and time?
Thank you!
I’m so impressed with this recipe! There is very little sugar and oil, and plenty of protein (I didn’t use chocolate chips). Yet, this bread was sweet, moist, and very filling. I used orgains vegan chocolate protein in here and I recommend. Very impressed, thanks Liv!