My original protein banana bread recipe has been a HUGE hit since I posted the recipe. I make it almost every week because we just love having it stocked for a healthy snack, dessert, or even breakfast. I decided to switch it up and make a chocolate version, because who doesn’t love chocolate?
I’m happy to report, it’s just as good as the original and really curbs that chocolate craving you may be having. It’s even better heated up and topped with nut butter.
I always have to add chocolate chips to baked goods, unless it’s a fruity dessert. What is a baked good without chocolate chips? TRASH. That’s what it is.
You get a great amount of protein per slice from the protein powder, egg whites, and greek yogurt.
Pre-heat oven to 375 degrees.
- 2.5 ripe banana mashed (if not super ripe, you can microwave first for 2 minutes)
- 1 cup 0% greek yogurt
- 1/3 cup liquid egg whites
- 1 cup whey protein
- 3/4 cup oat flour (or can use white and/or whole wheat flour)
- 1/4 cup cocoa powder
- Dash of salt
- 1 TBS honey
- 1 TBS almond butter
- Chocolate chips
I typically mix the bananas with the wet ingredients and then add in the dry ingredients and mix. You can add chocolate chips to the batter and on top, or either or.
Spray a bread pan and add batter. Bake for 28-32 minutes (awkward times, but every oven is different). Start with the lower amount, and then it is finished when a fork or toothpick comes out clean.
Makes around 10 slices.
Macros without chocolate chips:
193 calories | 15g protein, 3.5g fat, 26g carbs