This healthy chocolate protein banana bread is moist and tender with a rich chocolate flavor. It's the perfect loaf to eat alongside breakfast or for an afternoon snack, as it's high in protein, low in carbs and only sweetened with bananas (no sugar added). This chocolate protein bread is gluten free, dairy free and paleo friendly.
I tested this chocolate protein banana bread ages back and loved it, but never got around to writing the recipe up. However, I re-discovered the recipe last month and have made it three times since - it's SO good!
This protein loaf is moist and tender with a lovely chocolate flavor. I love that it's only sweetened with bananas (no sugar added) but still tastes decadent enough for dessert. It's really an all around great protein banana bread to enjoy any time of day. My kids love it too!
Why You'll Love this Chocolate Protein Banana Bread
- gluten free and grain free - made with almond flour, cocoa powder and pea protein
- paleo friendly - made with wholesome, minimally processed ingredients
- packed with protein
- dairy free - no yogurt, milk or whey protein
- low in sugar - only sweetened with bananas
- moist and tender
Ingredients
Here's what you'll need to make this chocolate protein banana bread:
- ripe bananas
- large eggs
- water
- tahini
- vanilla extract
- blanched almond flour
- chocolate protein powder (I recommend pea protein)
- cocoa powder
- baking powder
- baking soda
- salt
I used Nuzest chocolate pea protein, which is my favorite tasting chocolate protein powder. You can use any brand, but I highly recommend a pea protein because it's super absorbent and will bake differently than other type of protein powder. If you choose to use a different type of protein powder, then you'll most likely need to decrease the water in the recipe.
How to Make Chocolate Protein Banana Bread
This chocolate protein bread is made in one bowl and baked in an 8" x 4" loaf pan. No fancy equipment required! Here's what you need to do to make it:
First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
In a large mixing bowl, whisk together the wet ingredients. Then, pour in the dry ingredients and whisk until well combined.
Pour the batter into the lined loaf pan.
Place the pan in your oven and bake at 350 degrees for 55-60 minutes.
After baking, remove the loaf from the oven and let it cool for 10 minutes in the pan, then transfer it to a wire cooling rack. Out of the oven, the bread will have a lovely domed shape, but it will flatten on top after cooling - a normal occurance for this loaf.
Once cooled, cut the loaf into 10 equal slices and enjoy!
Storage
This bread is extremely moist, so needs to be stored in the fridge. Place the loaf in a sealed container and keep in the fridge for up to 10 days.
Frequently Asked Questions
I recommend using pea protein for making this banana bread. Pea protein is highly absorbent and bakes differently than many other protein powders. If you choose to use another type of protein powder, you'll most likely need to decrease the amount of water in the recipe.
I have only tested this recipe using almond flour, however tigernut flour should work as a substitute for the almond flour in this recipe.
Yes! This loaf should have a lovely rise in the oven, but then sink after cooling. Not to worry, the loaf still tastes wonderful and it has the best texture - soft, tender and moist.
Any nut or seed butter can be used in place of tahini. Just note, this will slightly change the taste and texture of the bread.
More Recipes Using Chocolate Protein Powder
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Healthy Chocolate Protein Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8" x 4" loaf, 10 slices
Description
Healthy chocolate protein banana bread made with ripe bananas, chocolate protein powder and almond flour. This protein bread recipe is gluten free, dairy free and paleo friendly.
Ingredients
- 1 cup mashed banana (225g)
- 2 large eggs
- ¾ cup water
- ½ cup tahini
- 1 tsp vanilla extract
- 1 cup blanched almond flour (90g)
- ½ cup chocolate pea protein powder (52g)
- ⅓ cup cocoa powder (28g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, water, tahini and vanilla.
- Add in the dry ingredients (almond flour, pea protein, cocoa powder, baking powder, baking soda and salt) and whisk until well combined.
- Pour the batter into the lined loaf pan.
- Place the pan in your oven and bake at 350 degrees for 55-60 minutes.
- After baking, remove the loaf from the oven and let it cool for 10 minutes in the pan, then transfer it to a wire cooling rack. Out of the oven, the bread will have a lovely domed shape, but it will flatten on top after cooling - a normal occurance for this loaf.
- Once cooled, cut the loaf into 10 equal slices and enjoy!
- Store leftovers in a sealed, airtight container in the fridge. Enjoy within 10 days.
Nutrition
- Serving Size: 1 slice
- Calories: 142
- Sugar: 3.1g
- Fat: 8.4g
- Carbohydrates: 9.6g
- Protein: 8.2g
Katie
My family and I love this protein banana bread! Enjoy!
Christina
This is such a delicious loaf, my daughter’s favourite! So easy to put together too. I have another one baking in the oven right now, but this one’s for me as she’s back at Uni right now! 😊
Katie
Oh wonderful! I'm so glad you both like it 🙂
Melina Sagarrica
Hi Katie can I make these into mini muffins? I’d so can you recommend time/temp?
Katie
I would try 350 degrees F for 15 minutes and add more time if needed.
Melina Sagarrica
Hi can these be made into muffins or mini muffins? If so what is your recommended time temp?
Katie
Hi! This should work as muffins too (regular sized or mini). I would start the bake time at 20 minutes for regular sized muffins (add more time if needed) and just 15 minutes for mini muffins.
Melina Sagarrica
Hi Katie, I want to apologize cause I asked the question twice about the mini muffins lol I made mini and regular size and the time was 15 and 17 minutes at 3:50 🙂 they came out perfect thank you so much for this great recipe! I had a separate question when you put water in a recipe can I put the equivalent in nondairy milk? Or is there a specific reason to use water?
Katie
Haha, no worries! I'm so glad they turned out for you 🙂 I used water to lower the calories, but non-dairy milk would be a great swap.