High Protein Banana Bread Recipe {with Chocolate}
Servings 10 slices
Healthy treats can be delicious too! This high protein banana bread recipe is made with oats, uses Greek yogurt instead of butter or oil, and is low in sugar. Yet, it tastes just like the banana bread you know and love! Perfect for a healthy breakfast or quick snack on-the-go! {Gluten-free & vegetarian}
Ingredients
- 2 cups rolled or quick oats (or sub in 1 1/2 cups oat flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vanilla protein powder
- 3 medium overripe bananas (mine weighed 222 grams without the peel)
- 1 cup plain 0% Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
- Place the oats in the food processor and pulse until the oats are finely ground.
- Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth.
- Stir in the chocolate chips until evenly distributed. You may wish to reserve a few chocolate chips to poke into the top of the loaf.
- Pour batter into loaf pan, smoothing the surface with a spatula. Bake for 35 minutes, or until an inserted toothpick comes out mostly clean. It should be slightly firm to the touch and lightly golden in some places. Turn the oven off, but leave the loaf in the oven for 5 additional minutes with the oven door closed.
- Let the loaf cool fully. Use a sharp knife around the edges and carefully turn the loaf pan upside down to remove the loaf from the tin. Brush the surface lightly with a bit of honey or maple syrup, if desired.
Notes
-
- My favorite protein powder to use is Good Protein powder. It’s so delicious and comes in lots of different flavors. My favorite flavors to use in this banana bread are Vanilla Milkshake and Salted Caramel! Use the discount code ELYSIAC30 for 30% off your first order!
- I like to line the bottom of the pan with parchment paper and then spray with cooking spray so that the loaf will be easy to pop out after baking.
- For best results, use overripe bananas (the brown spotty kind) since this bread is primarily sweetened with the banana. Overripe bananas tend to be naturally sweeter and contribute a better overall flavor.
- This banana bread also tastes delicious topped with this 2 ingredient chocolate frosting or no powdered sugar chocolate frosting!
Nutrition
Calories: 206kcalCarbohydrates: 28gProtein: 10gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 45mgSodium: 220mgPotassium: 325mgFiber: 3gSugar: 10gVitamin A: 72IUVitamin C: 3mgCalcium: 149mgIron: 1mg
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