Print

Chocolate Banana Bread Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This Chocolate Banana Bread is a moist, delicious loaf that combines ripe bananas and rich cocoa for a flavorful treat. Enhanced with chocolate protein powder and optional dark chocolate chips, it’s a nutritious twist on classic banana bread, perfect for breakfast or a snack.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas (mashed)
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 tsp vanilla extract
  • 1/4 cup honey or maple syrup (optional for added sweetness)

Dry Ingredients

  • 1 1/2 cups oat flour (or whole wheat flour)
  • 1/2 cup chocolate protein powder (or any protein powder you like)
  • 1/4 cup cocoa powder (unsweetened)
  • 1 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1/2 cup dark chocolate chips or chunks (optional)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mash bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, creating the base for the batter.
  3. Combine wet ingredients: Add the eggs, almond milk, and vanilla extract to the mashed bananas. Whisk until fully combined, ensuring all wet elements are incorporated evenly.
  4. Mix dry ingredients: In a separate bowl, sift or mix the oat flour, chocolate protein powder, cocoa powder, baking soda, and salt together to distribute the leavening agent and cocoa evenly.
  5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. If you prefer a sweeter bread, add honey or maple syrup at this stage and mix in thoroughly.
  6. Add chocolate chips: Stir in the dark chocolate chips or chunks if using, folding them evenly through the batter.
  7. Fill the loaf pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
  8. Bake: Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil for the remaining bake time.
  9. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely, which helps the bread set well.
  10. Serve: Slice and enjoy your delicious chocolate banana bread, perfect for breakfast or as a tasty snack.

Notes

  • Using ripe bananas ensures natural sweetness and moist texture.
  • Oat flour can be substituted with whole wheat flour for a denser texture.
  • Adjust sweetness to your taste by adding honey or maple syrup, or omit for a less sweet bread.
  • For vegan adaptation, replace eggs with flax eggs and ensure the protein powder is plant-based.
  • Covering the bread with foil prevents over-browning during baking.
  • Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.

Keywords: chocolate banana bread, healthy banana bread, protein banana bread, oat flour banana bread, chocolate loaf, breakfast bread, easy banana bread

Find it online: https://cheframi.com/chocolate-banana-bread-recipe/