There’s something truly comforting about the smell of banana bread baking in the oven—a scent that instantly transports me back to Mama Lou’s cozy kitchen. She had a way of turning simple ingredients into magic, and today I want to share a recipe inspired by those warm memories: my High Protein Chocolate Banana Bread. It’s a treat that’s both nourishing and indulgent, blending the rich sweetness of ripe bananas and chocolate with a boost of protein. I often make this with my sister, Ouma, especially on lazy Sunday mornings when we crave something wholesome yet delicious. This bread isn’t just food; it’s a little piece of home, tradition, and love wrapped into every slice.
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Why You’ll Love This High Protein Chocolate Banana Bread
This High Protein Chocolate Banana Bread is my go-to when I want a snack that feels like a hug and fuels my day. It’s moist, chocolaty, and just sweet enough without tipping into dessert territory, which makes it perfect for breakfast, a post-workout snack, or even a late-night nibble. What I love most is that it honors the familiar comfort of banana bread but adds a nutritious twist—something Mama Lou would have appreciated if she were here now, always mindful of balancing flavor with goodness.
When Ouma and I first tested this recipe, we laughed over how sneaky it felt to eat something so decadent that packed a serious protein punch. Whether you’re a busy parent, an athlete, or just someone who loves to bake with a bit of a health-conscious mindset, this bread fits seamlessly into your routine. Plus, the chocolate chips melt into the batter, creating little pockets of joy reminiscent of those Sunday afternoons with Mama Lou’s stories and laughter filling the kitchen.
Ingredients You’ll Need for This High Protein Chocolate Banana Bread
- 1 ¾ cups whole wheat flour (for a hearty, nutty flavor; you can substitute with all-purpose flour if preferred)
- ½ cup vanilla protein powder (choose your favorite whey or plant-based option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 ripe bananas, mashed (the riper, the sweeter and more flavorful)
- ⅓ cup melted coconut oil (or unsalted butter for a richer taste)
- ½ cup pure maple syrup or honey (Mama Lou always favored natural sweeteners)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (adds moisture and extra protein)
- ¾ cup dark chocolate chips (choose at least 70% cacao for bittersweet richness)
Nutrition Facts
- Calories: Approximately 250 per slice (based on 12 slices)
- Protein: 12g per slice
- Fat: 9g (mostly healthy fats from coconut oil and eggs)
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 12g (natural sugars from bananas and maple syrup)
- Sodium: 180mg
Boost Your Energy with This High Protein Chocolate Banana Bread Recipe
Learn how to make delicious High Protein Chocolate Banana Bread. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ¾ cups whole wheat flour (for a hearty, nutty flavor; you can substitute with all-purpose flour if preferred)
- ½ cup vanilla protein powder (choose your favorite whey or plant-based option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 ripe bananas, mashed (the riper, the sweeter and more flavorful)
- ⅓ cup melted coconut oil (or unsalted butter for a richer taste)
- ½ cup pure maple syrup or honey (Mama Lou always favored natural sweeteners)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (adds moisture and extra protein)
- ¾ cup dark chocolate chips (choose at least 70% cacao for bittersweet richness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Mama Lou always said, “A well-prepped pan is half the battle won!”
- In a large bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, and salt. This dry mix is your bread’s foundation—take a moment to appreciate the wholesome goodness going in.
- In another bowl, mash the bananas thoroughly until smooth. I remember Ouma and I competing to mash faster when we helped Mama Lou—such simple joys!
- Add the melted coconut oil, maple syrup, beaten eggs, vanilla extract, and Greek yogurt to the mashed bananas. Mix until well combined and creamy.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; you want the bread tender and light.
- Fold in the dark chocolate chips, saving a few to sprinkle on top for that extra chocolatey tease.
- Transfer the batter into your prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips evenly over the surface.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The smell at this point will remind you of a warm embrace—trust me on that.
- Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Mama Lou always said, “Patience is the final ingredient in any good bake.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your High Protein Chocolate Banana Bread
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Mama Lou always said, “A well-prepped pan is half the battle won!”
- In a large bowl, whisk together the whole wheat flour, protein powder, baking soda, baking powder, and salt. This dry mix is your bread’s foundation—take a moment to appreciate the wholesome goodness going in.
- In another bowl, mash the bananas thoroughly until smooth. I remember Ouma and I competing to mash faster when we helped Mama Lou—such simple joys!
- Add the melted coconut oil, maple syrup, beaten eggs, vanilla extract, and Greek yogurt to the mashed bananas. Mix until well combined and creamy.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; you want the bread tender and light.
- Fold in the dark chocolate chips, saving a few to sprinkle on top for that extra chocolatey tease.
- Transfer the batter into your prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips evenly over the surface.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The smell at this point will remind you of a warm embrace—trust me on that.
- Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Mama Lou always said, “Patience is the final ingredient in any good bake.”
Tips for Making the Best High Protein Chocolate Banana Bread
From years of baking alongside Mama Lou and experimenting with Ouma, I’ve learned a few tricks that make this bread stand out:
- Choose your bananas wisely: Overripe bananas with brown spots are perfect—they bring natural sweetness and moisture.
- Don’t overmix: Folding just until combined keeps the bread tender and prevents it from becoming dense.
- Protein powder choice matters: Some protein powders can dry out the batter. I prefer ones with a creamy texture and mild flavor, like vanilla whey or pea protein.
- Add a little extra moisture: If your batter feels too thick, a splash of milk or almond milk can help without compromising texture.
- Chocolate chips on top: This simple touch creates a beautiful, inviting crust and gives a hint of melted chocolate in every bite.
- Let it cool fully: Resist the urge to slice immediately; cooling allows the flavors to settle and the texture to firm up.
Serving Suggestions and Pairings
This banana bread is incredibly versatile. I love slicing it thick and enjoying it with a pat of butter, just like Mama Lou taught me. Ouma enjoys hers toasted with a smear of almond butter and a drizzle of honey for an extra protein kick. For a refreshing contrast, serve it alongside a cup of strong coffee or a chilled glass of milk. Learn more: Decadence Defined: The Ultimate Chocolate Fudge Truffle Cheesecake Recipe
On special mornings, I like to pair it with a dollop of Greek yogurt and fresh berries. It turns this humble bread into a breakfast that feels like a celebration. If you’re feeling indulgent, a scoop of vanilla ice cream warmed with the bread makes for a nostalgic dessert that’ll bring back memories of our family gatherings.
Storage and Reheating Tips
One of the best parts about this High Protein Chocolate Banana Bread is how well it keeps. I remember baking extra loaves during the holidays so Mama Lou’s kitchen always smelled like love, even days later.
- Room temperature: Store the bread wrapped tightly in plastic wrap or in an airtight container for up to 3 days.
- Refrigeration: It stays fresh for about a week when refrigerated, although I recommend bringing slices to room temperature before eating to enjoy the best texture.
- Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or on the countertop.
- Reheating: Warm slices in a toaster oven or microwave for 20-30 seconds to bring back that fresh-baked feeling.
Frequently Asked Questions
What are the main ingredients for High Protein Chocolate Banana Bread?
The main ingredients for High Protein Chocolate Banana Bread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make High Protein Chocolate Banana Bread?
The total time to make High Protein Chocolate Banana Bread includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make High Protein Chocolate Banana Bread ahead of time?
Yes, High Protein Chocolate Banana Bread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with High Protein Chocolate Banana Bread?
High Protein Chocolate Banana Bread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is High Protein Chocolate Banana Bread suitable for special diets?
Depending on the ingredients used, High Protein Chocolate Banana Bread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Sharing this High Protein Chocolate Banana Bread recipe feels like passing down a piece of my family’s heart and soul. Each bite carries the warmth of Mama Lou’s kitchen, the laughter of afternoons spent with Ouma, and the simple joy of nourishing food made with love. It’s a recipe that reminds me that food is never just about fuel—it’s about connection, tradition, and moments frozen in time.
Whether you’re baking it for yourself, your family, or friends, I hope this bread brings you the same comfort and happiness it has given me over the years. So grab those ripe bananas, stir in a little protein, and let the memories—and chocolate—rise with every loaf.
