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Double Chocolate Protein Banana Bread

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 38 minutes
  • Total Time: 53 minutes
  • Yield: 10 slices 1x


With 8g of protein per slice you are going to love this double chocolate protein banana bread!



  • 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


  1. Preheat oven to 375 F. Grease an 8 x 4 inch loaf pan and set aside.
  2. In a large mixing bowl, add mashed bananas, sugar, oil, nondairy milk, and vanilla and stir to combine.
  3. In a separate bowl, whisk together flour, protein powder, cocoa, baking powder, baking soda and salt until combined.
  4. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips. It will be very thick.
  5. Smooth into the prepared loaf pan so it is in an even layer. Sprinkle a few extra chocolate chips on top, if desired.
  6. 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.
  7. Store at room temperature in an airtight container for up to 4 days, or freeze up to 3 months.

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