One pan, 100 calories, and zero stress. This chocolate protein banana bread is the answer to your snack cravings. It feels like a rich dessert but fuels your body well.
If you are starting a healthy reset, this recipe is for you. It is simple to make and tastes amazing. You get all the chocolate flavor without the sugar crash.
Why This Recipe Is a Winner
This recipe is perfect for busy weeknight meal prep. You can bake it on Sunday and have snacks all week. Each slice is packed with high-quality protein to keep you full.
The texture is incredibly moist and tender. Most protein bakes end up dry or rubbery. This one stays soft thanks to the Greek yogurt and bananas. Your whole family will love this healthy treat.
Simple Method
Making this bread is beginner-friendly and fast. You do not need any fancy kitchen equipment. A few bowls and a spatula are all you need. Even if you rarely bake, you can master this loaf.
The secret is in the gentle folding. We want to keep the bread light and airy. Just follow the steps and you will have a golden, chocolatey loaf in no time.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Use the darkest cocoa powder you can find for the best color.
- 2 medium overripe bananas, mashed
- 120g non-fat Greek yogurt
- 120ml liquid egg whites
- 5ml vanilla extract
- 60g oat flour
- 60g chocolate whey protein powder
- 25g unsweetened cocoa powder
- 50g erythritol or granulated stevia
- 5g baking soda
- 3g baking powder
- 1g salt
Step-by-Step
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line an 8×4 inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas until a smooth consistency is achieved with minimal lumps.
- Whisk in the Greek yogurt, liquid egg whites, and vanilla extract until the wet base is homogeneous.
- In a separate container, sift together the oat flour, protein powder, cocoa powder, sweetener, baking soda, baking powder, and salt.
- Incorporate the dry ingredients into the wet mixture using a spatula, folding gently until just combined to avoid toughening the crumb.
- Pour the batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center emerges clean or with only a few dry crumbs.
- Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing into 10 portions.
Best Ways to Enjoy It
Serve a slice warm with a small smear of creamy almond butter. It pairs perfectly with your morning cup of coffee. You can also pack it for a quick afternoon pick-me-up.
For a fancy touch, top it with a few fresh raspberries. The tart berries cut through the rich chocolate flavor. It is a wonderful way to treat yourself during the day.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. It will stay fresh and moist for up to five days. You can also freeze individual slices for later.
To reheat, pop a slice in the microwave for 15 seconds. This makes the chocolate aroma fill your kitchen again. It tastes just like it came fresh out of the oven.
Tips for Best Results
- Don’t skip sifting the dry ingredients to avoid protein powder clumps.
- Avoid overmixing the batter or the bread will become tough and dense.
- Use the spottiest, brownest bananas for the best natural sweetness.
- Measure your flour by weight to ensure the perfect moisture balance.
- For a healthy reset, check that your protein powder is low in sugar.
- Add a sprinkle of sea salt on top for a gourmet flavor boost.
- Line your pan with parchment paper for an easy, mess-free release.
Ways to Switch It Up
- Swap the Greek yogurt for a dairy-free soy yogurt if needed.
- Add a handful of dark chocolate chips for extra indulgence.
- Stir in some crushed walnuts for a satisfying, crunchy texture.
- Use vanilla protein powder if you want a lighter cocoa taste.
Common Questions
Can I use whole eggs instead of egg whites?
Yes, you can use two whole eggs instead. This will increase the healthy fats and calories slightly. The bread will still be delicious and fluffy.
How do I know when it is done?
Insert a wooden skewer into the center of the loaf. It should come out clean or with just a few crumbs. Do not overbake or it might lose its moisture.
Will my kids actually eat this?
Absolutely, because it tastes like a chocolate snack cake! They won’t even know it is a high-protein recipe. It is a great way to sneak in nutrition.
I hope this chocolate protein banana bread makes your healthy reset much sweeter. It is a staple in my kitchen for busy weeks. Enjoy every bite!
— Alex
Amazing 100-Calorie Chocolate Protein Banana Bread
Ingredients
- 2 medium overripe bananas, mashed
- 120 g non -fat Greek yogurt
- 120 ml liquid egg whites
- 5 ml vanilla extract
- 60 g oat flour
- 60 g chocolate whey protein powder
- 25 g unsweetened cocoa powder
- 50 g erythritol or granulated stevia
- 5 g baking soda
- 3 g baking powder
- 1 g sal t
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line an 8x4 inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas until a smooth consistency is achieved with minimal lumps.
- Whisk in the Greek yogurt, liquid egg whites, and vanilla extract until the wet base is homogeneous.
- In a separate container, sift together the oat flour, protein powder, cocoa powder, sweetener, baking soda, baking powder, and salt.
- Incorporate the dry ingredients into the wet mixture using a spatula, folding gently until just combined to avoid toughening the crumb.
- Pour the batter into the prepared loaf pan and level the surface with a spatula.
- Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center emerges clean or with only a few dry crumbs.
- Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing into 10 portions.
