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Close-up of sliced High Protein Chocolate Banana Bread, showcasing rich chocolate chips and moist texture.

High Protein Chocolate Banana Bread

This recipe offers a delicious and nutritious way to enjoy banana bread while boosting your protein intake. It's perfect for a healthy breakfast, snack, or post-workout treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 303
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Banana Bread
  • 1 1/2 cups all-purpose flour or GF baking mix
  • 3/4 cup vanilla flavored protein powder any variety
  • 1/2 cup keto sweetener erythritol
  • 1/2 cup melted unsalted butter slightly cooled or coconut oil
  • 2 large eggs
  • 2 very ripe bananas brown to black
  • 1/4 cup milk any variety
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt adjust based on protein powder sodium content
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup chocolate chips keto chips reserve 2-4 tablespoons for topping

Equipment

  • 5x9-inch bread pan
  • Stand mixer or hand mixer
  • Rubber spatula
  • Foil
  • Toothpick
  • Knife
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F. Grease a standard 5x9-inch bread pan and set it aside.
  2. In a stand mixer or mixing bowl, combine the keto sweetener, melted butter, and eggs. Beat until well combined. Peel the bananas and add them to the mixture. Beat again until mostly smooth.
  3. Scrape down the bowl. With the mixer on low, beat in the milk, baking powder, and salt. Gradually add the flour and protein powder, mixing until just combined. Stir in the shredded coconut and 1/2 cup of chocolate chips. Reserve 2-4 tablespoons of chocolate chips for the topping.
  4. Pour the batter into the prepared pan, smoothing the top if needed. Sprinkle the reserved chocolate chips over the top.
  5. Bake for 40 minutes. Loosely cover the top with foil and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Carefully run a knife around the edges of the pan to loosen the bread. Let it cool in the pan for 10 to 15 minutes before inverting it onto a cooling rack.
  7. Allow the banana bread to cool completely before slicing for the best texture.

Nutrition

Calories: 303kcalCarbohydrates: 35gProtein: 17gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 145mgPotassium: 227mgFiber: 2gSugar: 11gVitamin A: 369IUVitamin C: 2mgCalcium: 104mgIron: 2mg

Notes

If using salted butter, you can omit the salt. For longer storage, wrap the cooled loaf tightly and store at room temperature for up to 5 days, in the fridge for 1-2 weeks, or freeze for up to 3 months.

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