Description
This protein banana bread is one of my favorite high-protein breakfast recipes to make when I’m craving something sweet and chocolate-y, yet rich in plant-based protein. Each slice packs an impressive 8 grams of protein and is the ultimate snack recipe to keep you satisfied for hours!
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