This Protein Banana Bread is the perfect guilt-free treat for breakfast, snacks, or post-workout fuel. Made with ripe bananas, almond flour, and chocolate protein powder, it offers a deliciously moist and flavorful loaf that’s high in protein and gluten-free. Sweetened naturally with maple syrup, this bread is rich in nutrients, making it a healthier alternative to traditional banana bread. Whether you’re looking for a nutritious start to your day or a protein-packed snack, this easy-to-make banana bread is sure to satisfy your cravings.

Ingredients
- 1 tablespoon coconut oil
- 3 ripe bananas
- 3 large eggs
- ¼ cup maple syrup
- 2 ½ cups almond flour
- 1 teaspoon vanilla extract (Singing Dog Vanilla)
- ¼ cup cocoa powder
- ¼ cup chocolate protein powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Coat an 8×4 loaf pan with cooking spray or line it with parchment paper.
- In a large bowl, whisk together the melted coconut oil, mashed bananas, maple syrup, vanilla extract, and eggs until fully combined.
- Add in the almond flour, cocoa powder, chocolate protein powder, baking soda, and sea salt. Stir until the ingredients are well combined.
- Gently fold in the chocolate chips, being careful not to overmix, as it can make the bread tough.
- Pour the batter into the prepared loaf pan, filling it about ⅔ of the way. Optionally, sprinkle extra chocolate chips on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Keep in mind that baking times may vary depending on your oven.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Why You’ll Love This Recipe
This Protein Banana Bread is the perfect balance of sweet, rich flavor and wholesome ingredients. With ripe bananas, maple syrup, and almond flour, it offers a healthy, gluten-free base, while the addition of chocolate protein powder boosts the protein content, making it a great option for post-workout snacks or a healthy breakfast. The chocolate chips add a delicious touch of sweetness, creating the perfect guilt-free treat!
Tips
- Banana ripeness: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots for the best results.
- Don’t overmix: Gently fold the ingredients together to avoid overworking the batter, which can result in a denser loaf.
- Check doneness: Ovens vary in temperature, so keep an eye on your bread and test for doneness with a toothpick. If it comes out clean, it’s ready!
Variations and Substitutions
- Nut butter: For added richness and flavor, you can substitute the coconut oil with almond butter or peanut butter.
- Sweetener: If you prefer, you can replace the maple syrup with honey, agave nectar, or a sugar-free sweetener like stevia.
- Protein powder: Feel free to use any protein powder of your choice, such as whey or plant-based options.
- Add-ins: Experiment with adding chopped nuts like walnuts or pecans for extra crunch and flavor, or swap the chocolate chips for dried fruit like raisins or cranberries.
FAQs
- Can I make this banana bread ahead of time?
Yes, this bread stores well! Keep it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze individual slices for longer storage. - Can I substitute almond flour with another flour?
Yes, but the texture may change. You can try using oat flour or gluten-free all-purpose flour, but almond flour gives the bread a moist, dense texture that’s hard to replicate with other flours. - Can I omit the chocolate protein powder?
If you prefer, you can leave out the protein powder. The texture may be a little lighter, but it will still taste delicious. You can also substitute it with more cocoa powder if you’d like to keep the chocolate flavor.
Serving
This Protein Banana Bread is perfect for breakfast, an afternoon snack, or a post-workout treat. Enjoy it warm with a smear of nut butter, or simply slice and eat it as is. It also pairs wonderfully with a cup of coffee or tea.
Suggestions
- Make it a sandwich: Slice the banana bread and use it as a base for a delicious breakfast sandwich with scrambled eggs and avocado.
- Toast it: For a warm, crispy treat, toast slices of the banana bread and top with peanut butter or almond butter.
- Gift it: Wrap a loaf of banana bread in parchment paper and gift it to friends or family as a thoughtful, homemade present.
Protein Banana Bread
9
servings5
minutes30
minutesIngredients
1 tablespoon coconut oil
3 ripe bananas
3 large eggs
¼ cup maple syrup
2 ½ cups almond flour
1 teaspoon vanilla extract (Singing Dog Vanilla)
¼ cup cocoa powder
¼ cup chocolate protein powder
1 teaspoon baking soda
½ teaspoon sea salt
½ cup chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Coat an 8×4 loaf pan with cooking spray or line it with parchment paper.
- In a large bowl, whisk together the melted coconut oil, mashed bananas, maple syrup, vanilla extract, and eggs until fully combined.
- Add in the almond flour, cocoa powder, chocolate protein powder, baking soda, and sea salt. Stir until the ingredients are well combined.
- Gently fold in the chocolate chips, being careful not to overmix, as it can make the bread tough.
- Pour the batter into the prepared loaf pan, filling it about ⅔ of the way. Optionally, sprinkle extra chocolate chips on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Keep in mind that baking times may vary depending on your oven.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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