High-Protein Chocolate Banana Bread
A delicious and nutritious chocolate banana bread that is high in protein and low in refined sugars, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 ripe bananas Use overripe bananas for best flavor.
- 1/2 cup honey or maple syrup Honey for non-vegan option; maple syrup for vegan.
- 1/2 cup unsweetened applesauce Adds moisture to the bread.
- 1 teaspoon vanilla extract Enhances the bread's flavor.
Dry Ingredients
- 1 cup cocoa powder Provides the chocolate flavor.
- 1 scoop protein powder Use any preferred protein powder.
- 1 cup almond flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder Helps the bread rise.
- 1/2 teaspoon salt Enhances overall flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan lightly with oil or butter.
- In a large mixing bowl, mash the ripe bananas until smooth but with some small chunks.
- Add the cocoa powder and protein powder to the mashed bananas and mix until combined.
- Incorporate almond flour, honey or maple syrup, baking powder, vanilla extract, salt, and applesauce. Mix until uniform but avoid over-mixing.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45-50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Allow the bread to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
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Notes
Store wrapped in plastic wrap or in an airtight container. Can freeze for up to three months, slice before freezing for ease of use.