Our Protein Banana Bread has been a staple on this site for over a decade…which means it’s finally time for an upgrade! This Chocolate Protein Banana Bread is just as easy to make, packed with healthy macros, and might even taste better than the original!

We’re going start this one by making some homemade oat flour. If you already have oat flour, skip to the next step. To make it, add in 1 1/4 cups of rolled oats into either a food processor or blender. Process or blend your rolled oats until they look like flour! Easy, right?

From here, take out a mixing bowl big enough to fit all of your ingredients into.

Add your oat flour into it followed by 4 tablespoons of cocoa powder, 3 scoops of a good tasting chocolate protein powder, 1/4-1/2 cup of your choice sweetener, 1 tablespoon of ground cinnamon, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 large whole egg, 2 teaspoons of vanilla extract, 2 ounces of a milk or milk substitute, 1/2 cup of unsweetened apple sauce, and 3 ripe bananas.

The amount of sweetener you use will be completely dependent on the type of sweetener you’re using and how sweet you like your banana bread. I used 1/2 cup of Stevia In The Raw.

Pro Tip: The most important part of this recipe is to make sure you use ripe bananas! The riper they are, the sweeter and more flavorful your chocolate protein banana bread will be.

Mix everything together. Using a hand mixer will speed things up but you could also use fork to mash in your banana (it mixes quick as long as you used ripe bananas).

Last, add in anything else you want like nuts or sugar free chocolate chips and lightly mix those in. Some of my other favorite ingredients to add into this chocolate protein banana bread?

Protein Banana Bread Mix-Ins

• Chocolate Chips (Sugar Free!)
• Peanut Butter Chips
• White Chocolate Chips
• Walnuts
• Pecans
• Almond
• Hazelnuts
• Blueberries
• Apples
• Raisins
• Cranberries
• Espresso Powder (1-2 Teaspoons to compliment the chocolate)

It’s now time to take out a bread pan and line it with parchment paper or coat it with some non-stick cooking spray and pour your mix in.

Optionally top it then put it into the oven on 350F/176C for around 35-40 minutes. To check if it’s done you can toothpick test it by sticking a toothpick into the center of your bread. If it comes out clean, it’s ready to be pulled!

Remove it from the oven, let it cool, and wrap it up. If stored properly, it should last around 5-7 days in the fridge.

Ready to top this with our Protein Frosting!?