High-Protein Chocolate Banana Bread
A deliciously fudgy and chocolatey banana bread, high in protein and made with almond flour and applesauce for added nutrition and moisture. Perfect for breakfast or a post-workout snack.
Ingredients
Main Ingredients
- 3 bananas ripe bananas (very spotty, the sweeter the better) The browner the skin, the sweeter the fruit.
- 1 cup unsweetened cocoa powder Dutch-processed or natural.
- 1 scoop protein powder Vanilla or chocolate; flavor will affect the final loaf.
- 1 cup almond flour Fine ground; can substitute with oat flour for a nut-free option.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup honey or maple syrup Optional; adjust to taste.
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce Replaces oil to keep calories down.
Optional Add-ins
- 1/3 cup dark chocolate chips For a richer taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth, with a few small lumps remaining.
- Add the cocoa powder, protein powder, almond flour, baking soda, and baking powder to the mashed bananas. Stir to combine.
- Mix in the honey or maple syrup (if using), vanilla extract, and applesauce. Stir until you have a uniform, thick batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If using chocolate chips, sprinkle them on top or fold into the batter before pouring.
Baking
- Bake for 40–50 minutes, checking at 40 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For a more uniform crumb, let the batter rest for 5 minutes before pouring. Stores well at room temperature for 2 days, in the refrigerator for 5 days, or frozen for up to 3 months.