Name: High Protein Chocolate Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10
Ingredients: 3 ripe bananas, mashed; 2 large eggs; 1/2 cup plain Greek yogurt (or plant-based yogurt); 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; 1 cup all-purpose flour (or gluten-free flour blend); 1/2 cup unsweetened cocoa powder; 1/2 cup chocolate protein powder (plant-based or whey); 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup dark chocolate chips (dairy-free if needed)

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There’s something incredibly comforting about the smell of banana bread baking in the oven—it instantly fills my kitchen with warmth and nostalgia. This high protein chocolate banana bread came to life during one of my weekly baking experiments when I was looking for a healthier alternative to traditional banana bread. I wanted something that would satisfy my chocolate cravings but still fit into my fitness goals. The result? A rich, moist loaf packed with natural sweetness from ripe bananas and the indulgence of cocoa—plus a serious protein punch to keep me going through busy mornings or post-workout afternoons.

I created this recipe for people like me—those who love a good homemade treat but also care about what goes into their bodies. It has since become one of my go-to recipes whenever I need a quick breakfast, a snack to take on the go, or even a healthier dessert option for guests. Every time I bake it, I remember how easy it was to bring together wholesome ingredients to create something that doesn’t compromise on flavor or texture.

Why You Will Love This Recipe

There are so many reasons to fall in love with this high protein chocolate banana bread. First, the texture is everything—soft, moist, and just the right amount of fudgy thanks to the cocoa powder. It’s sweet, but not too sweet, letting the bananas and chocolate shine without overwhelming your taste buds. Plus, it has just the right amount of chocolate chips folded in to create pockets of melty richness throughout every slice.

Another reason this recipe is a keeper: it’s made with simple ingredients that you probably already have in your pantry. It also skips refined sugars and uses better-for-you alternatives like mashed bananas and a touch of honey or maple syrup, depending on what you prefer.

Versatile

This bread is as flexible as you need it to be. Want to make it gluten-free? Use a gluten-free flour blend. Prefer dairy-free? Swap out the Greek yogurt for a plant-based version and choose dairy-free chocolate chips. You can even turn it into muffins for easier portion control or add chopped nuts for extra crunch. Whether you’re meal prepping or baking for brunch, this loaf adapts to fit your needs.

Affordable

One of the best things about this recipe is how budget-friendly it is. Bananas are inexpensive and often overripe before you can use them all—this is the perfect way to give them new life. The remaining ingredients—protein powder, cocoa, flour, yogurt, and eggs—are all easy to find and affordable staples in most households. You get an elevated treat without needing to shop at specialty stores or spend a fortune.

Ingredients for the Recipe

Here’s what you’ll need to make this high protein chocolate banana bread:

3 ripe bananas, mashed
2 large eggs
1/2 cup plain Greek yogurt (or plant-based yogurt)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free flour blend)
1/2 cup unsweetened cocoa powder
1/2 cup chocolate protein powder (whey or plant-based)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips (dairy-free if needed)

How to Prepare This Recipe

Making this high protein chocolate banana bread is surprisingly simple. I love how everything comes together quickly in just a couple of bowls, with minimal cleanup and maximum flavor. This is the kind of recipe that works even when you’re short on time or energy but still want to bake something satisfying and nourishing. Whether you’re a seasoned baker or a beginner, you’ll find this method straightforward and reliable.

Step-by-Step Instructions for Preparation

Step 1: Preheat and Prep
Start by preheating your oven to 175°C (350°F). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper for easier removal. This step ensures the bread doesn’t stick and helps create a clean edge when slicing.

Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. The riper the bananas, the sweeter and more flavorful your bread will be. I usually use a fork or potato masher to get a creamy consistency.

Step 3: Mix the Wet Ingredients
To the mashed bananas, add the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk everything together until fully combined. The yogurt helps create a moist texture, while the eggs bind the ingredients together and add structure.

Step 4: Sift and Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, protein powder, baking soda, and salt. Sifting the cocoa and protein powder helps prevent clumping and ensures an even mixture. Once dry ingredients are well combined, gradually add them to the wet ingredients.

Step 5: Fold to Combine
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Avoid over-mixing, which can make the bread dense or tough. Fold just until no visible streaks of flour remain.

Step 6: Add the Chocolate Chips
Now it’s time for a little indulgence—fold in the chocolate chips. You can also reserve a few to sprinkle on top before baking, which gives a visually appealing finish and a melty bite right on the surface.

Step 7: Pour and Bake
Pour the batter into your prepared loaf pan. Smooth the top with a spatula and give the pan a gentle tap on the counter to release any trapped air bubbles. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool Before Slicing
Once baked, remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step allows the texture to set properly and makes slicing easier.

Quick and Easy

This banana bread truly fits into a busy lifestyle. From start to finish, it takes just around an hour. Most of that time is hands-off while it’s baking. Because it’s a one-bowl wet and one-bowl dry mix recipe, cleanup is fast and effortless. The most time-consuming part is waiting for it to cool—though I often sneak a warm slice right away!

Customizable

You can easily tailor this recipe to fit your preferences or dietary needs. Want extra texture? Add chopped walnuts or almonds. Looking for a different protein flavor? Use vanilla or peanut butter protein powder for a twist. Need it to be nut-free? Simply leave out any added nuts and make sure your protein powder and chocolate chips are allergen-safe.

Other great mix-in options include shredded coconut, dried cranberries, or even a swirl of peanut butter or almond butter before baking. You can also divide the batter into muffin tins for a quicker bake time and built-in portion control.

Popular With Many People

This high protein chocolate banana bread has become a favorite among my family, friends, and even readers who’ve tried it and messaged me with their feedback. It’s the kind of recipe that appeals to everyone—kids love the chocolatey taste, adults appreciate the protein content, and health-conscious folks enjoy having a guilt-free treat.

I often bring it to gatherings or bake sales, and it’s always one of the first things to disappear. It hits that perfect balance between indulgence and nourishment, making it a recipe that I return to again and again.

Whether you enjoy it fresh out of the oven, toasted with a smear of nut butter, or straight from the fridge with your morning coffee, this chocolate banana bread fits beautifully into just about any moment of the day.

FAQs

Can I use a different type of protein powder?
Yes, you can use either whey or plant-based protein powder. Just make sure it’s unsweetened or lightly sweetened to avoid overpowering the natural banana flavor. Adjust the moisture if your powder is particularly absorbent.

Can I make this recipe gluten-free?
Absolutely. Swap the all-purpose flour with a gluten-free flour blend. Make sure your blend contains a binder like xanthan gum for the best texture.

Can I use frozen bananas?
Yes, frozen bananas work well. Just thaw them fully and drain any excess liquid before mashing. They’ll still give great flavor and moisture.

How do I store this banana bread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 2 months.

Can I reduce the sugar even more?
You can. The bananas already add natural sweetness. If you’d like it less sweet, reduce the honey or maple syrup slightly, or use a sugar-free alternative.

Can I turn this into muffins?
Yes! Pour the batter into muffin tins and bake at 175°C (350°F) for 18–22 minutes.