Description
This High Protein Chocolate Banana Bread is a delicious and nutritious twist on classic banana bread, packed with protein powder and whole wheat flour for an energizing snack or breakfast. Sweetened naturally with ripe bananas and honey or maple syrup, it also includes cocoa powder for rich chocolate flavor and chocolate chips for a delightful finish. Perfect for those seeking a tasty way to boost protein intake without sacrificing flavor.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas
- 1/2 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 large eggs
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup protein powder
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the banana bread.
- Mash the bananas: In a large bowl, thoroughly mash the ripe bananas until smooth to create the natural sweetness and moisture base.
- Mix wet ingredients: Add honey or maple syrup, unsweetened applesauce, and eggs to the mashed bananas and mix well to combine all wet ingredients evenly.
- Combine dry ingredients: In a separate bowl, whisk together whole wheat flour, protein powder, cocoa powder, baking soda, and salt to distribute leavening and flavor agents evenly.
- Incorporate dry into wet: Gradually add the dry ingredient mix to the wet ingredients, stirring gently but thoroughly until just combined to avoid overmixing and tough bread.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter for bursts of melty chocolate throughout the bread.
- Prepare the loaf pan: Grease a loaf pan lightly with butter or non-stick spray to prevent sticking.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is properly cooked.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Using ripe bananas is essential for natural sweetness and moisture.
- Protein powder should be unflavored or chocolate flavored for best taste.
- You can substitute honey with maple syrup for a vegan option, but eggs make it non-vegan.
- Ensure not to overmix the batter to keep the bread tender.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
