Yield: 1 loaf (8–10 slices)
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour 5 minutes
Ingredients
The Wet Base
- 3 large ripe bananas, mashed
- 1 extra banana, sliced for topping
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
The Dry Mix
- 1 cup oat flour or almond flour
- 2 scoops chocolate protein powder
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
Toppings & Mix-Ins
- ⅓ cup dark chocolate chips
- 2 tbsp heavy cream or coconut milk
Instructions
Prepare the Batter
Preheat oven to 180°C (350°F). Line a loaf pan with parchment paper.
In a large bowl, mash bananas until smooth. Add eggs, Greek yogurt, maple syrup, and vanilla extract. Whisk until creamy.
In another bowl, combine oat flour, protein powder, cocoa powder, baking soda, baking powder, and salt.
Fold the dry ingredients gently into the wet mixture until just combined. Stir in half of the chocolate chips.
Bake the Banana Bread
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes until a toothpick inserted into the center comes out mostly clean.
Allow the loaf to cool for 10 minutes before transferring to a wire rack.
Make the Chocolate Glaze
Melt the remaining chocolate chips with heavy cream or coconut milk until glossy and smooth.
Spread over the cooled loaf.
Top with banana slices and extra chocolate chips for that rich bakery-style finish 🍫✨
Serve
Slice and enjoy this soft, fudgy, high-protein chocolate banana bread with coffee or as a post-workout snack 😍
Additional Notes
Fudgy Texture Secret ✨
Do not overmix the batter—this keeps the loaf soft and moist instead of dense.
Clean Slice Tip
Chill the loaf for 1 hour before slicing for perfect café-style cuts.
Meal Prep & Storage
- Store in an airtight container for up to 4 days
- Can be frozen for up to 1 month
Nutritional Information (Approx. per slice)
- Calories: 165 kcal
- Protein: 11g
- Carbs: 22g
- Fat: 4.5g
