Easy Chocolate Chip Protein Banana Bread Recipe
This easy, healthier, Protein Banana Bread Recipe is a moist, fluffy, and delicious twist on everyone’s favorite dessert loaf. This gluten-free version uses simple ingredients and pantry staples to make the ultimate treat with 9 grams of protein per slice!
TABLE OF CONTENTS
What Makes This Recipe Great
Sneaking extra protein into desserts, snacks, and treats has become such a fun way to make classic sweets a little healthier. Maybe you’ve tried my High Protein Chia Seed Pudding, Protein French Toast, or Chocolate Protein Cheesecakes (if you haven’t, add them to your list!), but today I’m introducing a new protein snack to the fold. Enter, Chocolate Chip Protein Banana Bread!
The same taste, texture, and flavor of traditional banana bread, made with Greek yogurt and protein powder for a nutrient-dense dessert! Each slice features 8 grams of protein, which is a great way to enjoy your favorites, without going too heavy on the carbs!
This recipe uses the natural sweetness from bananas, plus a little maple syrup for a refined-sugar-free approach to baking. It’s gluten-free, can be made dairy-free with a few swaps, and comes together easily. I hope you love it as much as I do!
Ingredient Notes
- gluten free 1:1 measure for measure flour: I like King Arthur Brand. You can also use Bob’s Red Mill gluten-free flour blend or your favorite brand.
- baking soda
- salt
- vanilla protein powder: You can use your favorite protein powder here– vegan, plant-based protein powder or Whey protein powder will both work well.
- ripe bananas: You’ll want to use overripe bananas– the more spotted and brown, the better!
- coconut sugar
- pure maple syrup
- eggs
- coconut oil
- plain Greek yogurt
- vanilla extract
- dark chocolate chips
How To Make Protein Banana Bread
Step 1
Preheat oven to 350. Line a loaf pan with parchment paper or grease with cooking spray. Combine the gluten-free flour, baking soda, salt, and protein powder in a large bowl and set aside.
Step 2
Add the bananas to a separate bowl and mash.
Step 3
Add in the coconut sugar, maple syrup, eggs, oil, yogurt, and vanilla. Mix into the mashed bananas until combined.
Step 4
I like to blend with an immersion blender to make it nice and smooth.
Step 5
Add the dry ingredients to the wet ingredients and fold until just combined.
Step 6
Add chocolate chips to the batter, saving a few extra chocolate chips for the top of the bread.
Step 7
Fold the chocolate chips in gently.
Step 8
Pour batter into your prepared loaf pan and sprinkle more chocolate chips on top. Bake for 55-60 minutes or until a toothpick comes out clean. Let it cool COMPLETELY on a wire rack before slicing. Enjoy!
Expert Tips
- Mix-ins: You can add chopped walnuts, almonds, pecans, or another nut if desired. Omit the chocolate chips if preferred.
- Variations: Swap the gluten-free flour blend for all-purpose flour if you’re not gluten-free. If desired, you can try using chocolate protein powder instead of vanilla.
- Muffins: If you’re looking for a muffin version, check out these Protein Banana Muffins.
- Substitutions: To make this recipe dairy-free, use non-dairy yogurt, vegan protein powder, and dairy-free chocolate chips.
- Flour: I don’t recommend substituting almond flour, oat flour, or coconut flour in this recipe. Only a 1:1 gluten-free baking flour is recommended as various flours require different amounts of moisture, and this recipe has not been tested with alternatives.
Serving Tips
Serve your slice of protein banana bread by itself or with a little butter or peanut butter. Serve warm or cold, depending on your preferences.
Storage Tips
Store leftovers in an airtight container or wrapped in foil and keep at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, let your bread cool completely. Slice, then store the individual slices in a freezer-safe container or Ziploc bag and freeze for up to 2-3 months. For longer storage, wrap each slice in plastic wrap before storing.
Recipe FAQs
You should be able to use flax eggs instead of whole eggs in this recipe, though I haven’t tested it myself. If you do, let me know how it turns out in the comments below.
You can replace 1/4 of the flour with more protein powder. The bread will be more dense, but it will work!
Yes! Simply pour the batter into a 12-cup muffin pan and bake for 20-22 minutes at 350 or until a toothpick comes out clean.
Easy Chocolate Chip Protein Banana Bread (Gluten-Free)
Ingredients
- 1 ⅔ cups Gluten Free 1:1 Measure for Measure Flour, I like King Arthur Baking brand
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup vanilla protein powder
- 3 medium ripe bananas
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 2 large eggs, room temperature
- ¼ cup coconut oil, melted and cooled
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- ¾ cup dark chocolate chips
Equipment
- loaf pan
Instructions
- Preheat oven to 350. Line a loaf pan with parchment paper or grease with cooking spray.
- Combine the gluten free flour, baking soda, salt, and protein powder in a bowl and set aside.
- Add the bananas to another bowl and mash. Add in the coconut sugar, maple syrup, eggs, oil, yogurt, and vanilla. Mix until combined. I like to blend with an immersion blender to get it nice and smooth.
- Add the dry ingredients into the wet ingredients and fold until just combined.
- Add chocolate chips, saving a few for the top.
- Pour batter into your loaf pan and sprinkle more chocolate chips on top.
- Bake for 55-60 minutes or until a toothpick comes out clean. Let it cool COMPLETELY before slicing. Enjoy!
Notes
Expert Tips
- Mix-ins: You can add chopped walnuts, almonds, pecans, or another nut if desired. Omit the chocolate chips if preferred.
- Variations: Swap the gluten-free flour blend for all-purpose flour if you’re not gluten-free. If desired, you can try using chocolate protein powder instead of vanilla.
- Muffins: If you’re looking for a muffin version, check out these Protein Banana Muffins.
- Substitutions: To make this recipe dairy-free, use non-dairy yogurt, vegan protein powder, and dairy-free chocolate chips.
- Flour: I don’t recommend substituting almond flour, oat flour, or coconut flour in this recipe. Only a 1:1 gluten-free baking flour is recommended as various flours require different amounts of moisture, and this recipe has not been testing with alternatives.
One Comment on “Easy Chocolate Chip Protein Banana Bread Recipe”
Delicious! Love the extra protein and didn’t last a day in our house. Already making my second loaf!