Chocolate Chip Protein Banana (Printable)

Wholesome banana loaf with protein and dark chocolate, naturally sweetened, perfect for any time of day.

# What You’ll Need:

→ Wet Ingredients

01 - 3 large ripe bananas, mashed
02 - 2 large eggs
03 - ⅓ cup maple syrup or honey
04 - ¼ cup melted coconut oil or light olive oil
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1½ cups whole wheat flour
07 - ⅓ cup vanilla or unflavored protein powder
08 - 1 teaspoon baking soda
09 - ½ teaspoon baking powder
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon fine sea salt

→ Add-ins

12 - ½ cup dark chocolate chips, 70% cocoa, no added sugar
13 - ¼ cup chopped walnuts or pecans, optional

# Steps:

01 - Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with parchment paper.
02 - Mash bananas in a large bowl. Whisk in eggs, maple syrup or honey, melted coconut oil, and vanilla extract until smooth and well incorporated.
03 - In a separate medium bowl, combine flour, protein powder, baking soda, baking powder, cinnamon, and salt.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix to maintain moisture and texture.
05 - Fold chocolate chips and nuts, if using, into the batter with a spatula.
06 - Pour batter into prepared loaf pan. Sprinkle additional chocolate chips on top if desired.
07 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Melted chocolate streaks are acceptable.
08 - Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's genuinely satisfying as a breakfast or post-workout snack without leaving you feeling like you ate cake at 7 a.m.
  • Dark chocolate chips make every bite feel like a small treat, but the refined sugar is nowhere to be found.
  • The whole wheat flour and protein powder mean you can actually feel good about what you're feeding your body and the people you're feeding.
02 -
  • Overmixing the batter is the single biggest mistake—it ruins the tender crumb faster than any other misstep, so resist the urge to keep stirring once the flour disappears.
  • Using truly ripe bananas (dark skin, soft texture) makes or breaks this recipe; unripe bananas won't give you enough natural sweetness or moisture.
  • Let the loaf cool completely before slicing, even though it's torture; slicing it warm causes it to crumble and compress awkwardly.
03 -
  • If your protein powder is the kind that tends to be gritty, sift it with the flour first—this tiny step eliminates any lumpy texture in the finished loaf.
  • Room temperature ingredients mix more smoothly and create a better emulsion, so let your eggs and coconut oil sit out for 15 minutes before you start if you remember.
  • A toothpick isn't the only way to test doneness—gently press the top with a fingertip, and if it springs back slowly, it's done; if it leaves a dent, it needs more time.
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