Best Gluten-Free Protein Banana Bread with Chocolate Chips

protein banana bread with chocolate chips on a parchment lined baking sheet

5 from 8 votes

Best Gluten-Free Protein Banana Bread with Chocolate Chips

This protein banana bread is moist, fluffy, and full of rich banana flavor with melted chocolate chips in every bite. It's a gluten-free, dairy-optional loaf that delivers 9 grams of protein per slice without sacrificing taste or texture. Whether you need a post-workout snack, breakfast boost, or meal prep win, this is the high protein banana bread recipe you've been looking for.

Prep Time5

Cook Time1

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

loaf pan

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
1 cup dark chocolate chips *For the Cadbury mini egg loaf, I used ½ cup chocolate chips and a 9 oz bag of crushed mini eggs, saving a few to put on the top of the loaf!

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, crushed Cadbury mini eggs, 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.

Serving Tips

Serve your slice of protein banana bread by itself or with a little butter. Serve warm or cold, depending on your preferences.

Storage Tips

Store leftovers in an airtight container 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.

Nutrition