Chocolate Chip Protein Banana

My kitchen smelled like overripe bananas one Saturday morning when I realized I'd bought too many at the farmers market. Instead of tossing them, I decided to bake something that wouldn't leave me feeling guilty—a banana bread that actually tasted indulgent but packed the protein my body needed. The result was this chocolate chip version, which has somehow become my go-to when I need something that feels like dessert but doesn't derail my week.

I brought this to a friend's house for coffee one afternoon, and she asked for the recipe before I'd even finished plating it. Watching someone enjoy food you made, without needing to apologize for the ingredients, is a small victory that never gets old.

Ingredients

• Ripe bananas (3 large, mashed): Use bananas with brown spots on the skin—they're sweeter and blend into the batter more smoothly, creating natural moisture without extra oil.
• Eggs (2 large): They bind everything together and add structure; room temperature eggs mix more easily into the wet ingredients.
• Maple syrup or honey (80 ml / ⅓ cup): Either works beautifully here, though maple syrup gives a slightly deeper flavor that pairs wonderfully with chocolate.
• Melted coconut oil (60 ml / ¼ cup): This keeps the crumb tender and adds subtle coconut notes; light olive oil works too if that's what you have on hand.
• Vanilla extract (1 tsp): Just a teaspoon rounds out the flavors and makes the chocolate taste more prominent.
• Whole wheat flour (180 g / 1½ cups): It adds a gentle nuttiness that complements the chocolate; don't sift it, just scoop and level.
• Vanilla or unflavored protein powder (30 g / ⅓ cup): This is what makes the loaf actually satisfying—choose a powder you enjoy eating on its own since you'll taste it.
• Baking soda (1 tsp): This reacts with the acidic bananas to create lift; measure carefully because too much leaves a metallic aftertaste.
• Baking powder (½ tsp): Use this in addition to the baking soda for extra rise and a more tender crumb.
• Ground cinnamon (½ tsp): It deepens the chocolate flavor and adds warmth; don't skip it even if it seems subtle.
• Fine sea salt (¼ tsp): Salt makes the chocolate taste more chocolatey and balances the sweetness.
• Dark chocolate chips (80 g / ½ cup, 70% cocoa, no added sugar): The higher cocoa percentage keeps this from being too sweet; look for chips specifically labeled no added sugar.
• Chopped walnuts or pecans (30 g / ¼ cup, optional): They add a subtle crunch and extra protein, though the bread is lovely without them.

Instructions

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Set up your space:

Preheat your oven to 175°C (350°F) and grease a 23 x 13 cm loaf pan, then line it with parchment paper. This prevents sticking and makes cleanup effortless.

Mash and mix the wet ingredients:

In a large bowl, mash the bananas until mostly smooth (small chunks are fine). Whisk in the eggs, maple syrup, melted coconut oil, and vanilla until everything looks combined and silky.

Combine the dry ingredients:

In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, cinnamon, and salt. This distributes the leavening agents evenly so your loaf rises properly.

Bring it together gently:

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Stop as soon as you don't see streaks of flour—overmixing activates gluten and makes the crumb tough.

Fold in the chocolate:

Add the chocolate chips and nuts, if using, folding them in with just a few strokes. The batter should look flecked with chocolate.

Transfer and bake:

Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle a few extra chocolate chips on top for visual appeal, then bake for 50–55 minutes until a toothpick inserted in the center comes out clean or with just a few melted chocolate streaks.

Cool with patience:

Let the loaf rest in the pan for 10 minutes—this helps it firm up and release cleanly. Turn it out onto a wire rack to cool completely before slicing, or you'll get crumbly pieces instead of clean slices.

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There's something quietly satisfying about cutting into a loaf you've baked and knowing exactly what went into it. No mystery ingredients, no guilt—just real food that tastes genuinely delicious.

Why the Protein Powder Actually Works

I was skeptical at first about adding protein powder to banana bread. But the magic is that 30 grams is small enough that it doesn't make the loaf taste like a gym shake, yet it's enough to transform this from a treat you eat with breakfast into something that actually keeps you satisfied until lunch. The vanilla or unflavored powder dissolves into the batter invisibly while adding substance to every bite.

Chocolate Quality Makes a Real Difference

Cheap chocolate chips often contain palm oil and extra sugar that make the final loaf taste generic. I learned this the hard way after baking several batches with whatever was on sale. Once I switched to 70% cocoa chips with no added sugar, the whole loaf elevated—the chocolate became a supporting character that made the banana sing instead of just adding sweetness. It's worth seeking out a good brand because the chips make up a significant portion of each slice.

Storage, Swaps, and Serving Suggestions

This loaf keeps beautifully wrapped in the fridge for five days or frozen for up to three months, which makes it perfect for baking on a Sunday and eating throughout the week. You can swap maple syrup for date syrup or agave nectar depending on what you have and what flavor you want to emphasize. Serve it alongside black coffee, cold almond milk, or even plain yogurt for a protein boost—each pairing brings out different notes in the banana and chocolate.

• Try adding a tablespoon of chia or flaxseed to the dry ingredients if you want to boost the fiber content even more.
• If you want it dairy-free, double-check that your protein powder and chocolate chips contain no milk ingredients by reading the labels carefully.
• Slice it while it's still slightly cool to the touch for the cleanest slices without crumbling.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This banana bread has become the loaf I reach for when I want something that feels indulgent but actually nourishes me. Bake it, slice it, and enjoy knowing you made something genuinely good.

Questions & Answers

→ Can I use a different sweetener?

Yes, maple syrup can be swapped for honey, agave, or date syrup to suit your taste and dietary needs.

→ What protein powders work best here?

Vanilla or unflavored protein powders blend smoothly and enhance texture without overpowering the banana and chocolate flavors.

→ Are nuts necessary in this bread?

Nuts are optional but add a pleasant crunch and complement the richness of the dark chocolate chips.

→ How can I ensure it's dairy-free?

Choose protein powders and chocolate chips labeled dairy-free, and substitute coconut oil if needed.

→ What’s the best way to check doneness?

Insert a toothpick into the center; it should come out mostly clean, with possibly a few melted chocolate streaks.

→ Can I add extra fiber to the loaf?

Adding chia or flaxseed is a great way to boost fiber and nutritional value without changing the taste significantly.