Happy Friday! I am so excited to be sharing this recipe for Double Chocolate Protein Banana Bread! As we enter into the weekend (and for us on the East Coast, another snow storm) I have a feeling baking is on the agenda. I have been experimenting with snack recipes that are higher in protein so they are truly satiating and keep you full longer. But that doesn’t mean I don’t want them to be tasty first and foremost!
After attempting this recipe a few times with a few different protein powders (and also one try as muffins instead of a loaf) I finally settled on this recipe which is full of chocolate, but still a filling snack that will give you energy rather than weighing you down. Plus, this loaf has 8g of protein per slice! And you can up that amount even more by adding some nut butter on top right before eating.
As vegans, it can be tricky to get enough protein so using protein powder is one way I can easily make sure I am getting a good amount each day. I have a few favourite protein powders, but for this one I used the Four Sigmatic Superfood Protein which is unflavoured and perfect for baking! However, I also tried this recipe with Iron Vegan salted caramel and it was so delicious! I can also see a chocolate flavour working very well – I mean, you can’t go wrong with more chocolate!
I hope you enjoy this recipe as much as I do. Keep in mind, if you want a truly decadent banana bread that is more like dessert than anything, this might not be exactly that. I mean, its half protein powder! If you’re looking for a classic banana bread recipe, I would suggest this or this or these muffins.
Print
Double Chocolate Protein Banana Bread
- Total Time: 53 minutes
- Yield: 10 slices
Description
With 8g of protein per slice you are going to love this double chocolate protein 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.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
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!
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!
★★★★
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
★★★★★
Could I use almond flour ?
I think it would be super dense and you would need to play around with the liquid amounts!
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! 🙂
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 🙁