Banana bread with protein and chocolate


  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1/4 cup (60 ml) honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) melted coconut oil or butter
  • 1 cup (120 g) whole wheat flour
  • 1/2 cup (120 ml) Greek yogurt or unsweetened applesauce
  • 1/2 cup (40 g) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 cup (60 g) protein powder (vanilla or chocolate flavor)
  • 1/2 teaspoon baking powder
  • 1/2 cup (90 g) chocolate chips or chunks (optional)
  • 1/4 cup (25 g) chopped nuts (optional)
  • 1/4 teaspoon salt


  • Preheat the Oven*
  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • Mix Wet Ingredients*
  • In a large bowl, mash the ripe bananas until smooth.
  • Add the eggs, melted coconut oil or butter, honey or maple syrup, vanilla extract, and Greek yogurt or applesauce. Mix well until combined.
  • Combine Dry Ingredients*
  • In a separate bowl, whisk together the whole wheat flour, protein powder, cocoa powder, baking soda, baking powder, and salt.
  • Mix Together*
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  • Fold in the chocolate chips or chunks and chopped nuts, if using.
  • Bake*
  • Pour the batter into the prepared loaf pan.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool*
  • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Serve*
  • Slice and enjoy! This bread is perfect for breakfast, a snack, or even a dessert.


  • Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • You can also freeze individual slices for a quick and healthy treat later on.


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