– **Title**: High Protein Chocolate Banana Bread
– **Ingredients**:
– 3 ripe bananas, mashed
– 1/2 cup Greek yogurt (plain or vanilla)
– 1/2 cup almond butter (or peanut butter)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup whole wheat flour (or oat flour)
– 1/2 cup cocoa powder (unsweetened)
– 1/2 cup protein powder (chocolate or vanilla flavor)
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/3 cup honey or maple syrup (optional for extra sweetness)
– 1/2 cup dark chocolate chips (optional for garnish)
– **Instructions**:
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy release.
2. In a large mixing bowl, combine the mashed bananas, Greek yogurt, almond butter, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the whole wheat flour, cocoa powder, protein powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients. Stir until just combined; do not overmix.
5. If using, fold in the honey or maple syrup for added sweetness and the dark chocolate chips for extra chocolate flavor.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
9. Enjoy your high protein chocolate banana bread as a snack or breakfast option!
This recipe provides a deliciously moist banana bread packed with protein, making it a healthy treat for any time of the day.
Key Ingredients & Substitutions
Ripe Bananas: These are essential for sweetness and moisture. Overripe bananas with brown spots work best. If you don’t have bananas, unsweetened applesauce can be a good substitute, but the flavor will be different.
Greek Yogurt: This ingredient keeps the bread moist and adds protein. If you’re dairy-free, try using coconut yogurt or almond yogurt instead. Both will maintain creaminess without the dairy.
Sweetener: I prefer honey for its natural sweetness, but maple syrup is a great alternative, especially for a vegan option. Agave syrup can also work if you’re looking for something lighter.
Whole Wheat Flour: This gives a nutty flavor and adds fiber. You can swap it for all-purpose flour if you don’t have whole wheat. For a gluten-free option, use almond flour or a gluten-free blend, though it may change the texture a bit.
Cocoa Powder: Unsweetened cocoa powder gives the signature chocolate flavor. You can use Dutch-processed cocoa for a richer taste or even carob powder if you’re avoiding chocolate.
How Do I Make Sure My Banana Bread Turns Out Perfectly?
Mixing your ingredients properly is key! To prevent a dense loaf, combine wet and dry ingredients gently. Overmixing can lead to tough bread. Here’s how to do it right:
- In a bowl, mix your wet ingredients until smooth.
- In another bowl, whisk the dry ingredients together thoroughly.
- Pour the dry mix into the wet mix and stir gently until no dry flour remains. It’s okay if a few lumps stay!
- Finally, fold in the chocolate chips carefully.
And remember, checking with a toothpick is crucial! It should come out clean with possibly a few crumbs attached. Enjoy baking!
How to Make High Protein Chocolate Banana Bread
Ingredients You’ll Need:
Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsweetened Greek yogurt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup protein powder (chocolate or vanilla)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toppings:
- 1/2 cup chocolate chips (plus extra for topping, if desired)
How Much Time Will You Need?
This delicious high protein chocolate banana bread takes about 15 minutes to prepare and 50-60 minutes to bake. Allow some extra time for cooling before slicing. In total, you’re looking at around 1 hour and 15 minutes before you can enjoy your tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and line a 9×5 inch loaf pan with parchment paper to make it easy to remove the bread later.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas well. Add in the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Stir everything together until it’s nice and smooth—this is where the magic all begins!
3. Combine the Dry Ingredients:
In another bowl, whisk together the whole wheat flour, cocoa powder, protein powder, baking soda, baking powder, and salt. Make sure everything is mixed well so that your bread rises nicely during baking.
4. Combine Wet and Dry Mixtures:
Now it’s time to join forces! Gradually add the dry ingredients to the wet mixture. Use a spatula or a wooden spoon to stir gently until just combined. Be careful not to overmix; it’s okay if there are still a few small lumps!
5. Add the Chocolate Chips:
Gently fold in the chocolate chips, saving a few for the top if you want to make it look extra tempting. This is where the chocolatey delight really comes into play!
6. Prepare for Baking:
Pour the luscious batter into the prepared loaf pan. Sprinkle any remaining chocolate chips over the top for that delicious chocolaty finish.
7. Bake It Up:
Pop the loaf pan into your preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is ready!
8. Cool Before Slicing:
Once baked, let the bread cool in the pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step ensures that the bread maintains a great texture.
9. Slice and Serve:
Your high protein chocolate banana bread is ready to be sliced! You can enjoy it warm or let it cool to room temperature. It’s perfect for breakfast, a snack, or even dessert—happy eating!
Can I Substitute the Greek Yogurt?
Yes! You can use regular yogurt, sour cream, or even applesauce if you’re looking for a dairy-free option. Just keep in mind that using a thinner yogurt might slightly alter the texture, so you may want to reduce the liquid ingredients slightly.
How Do I Store Leftover Banana Bread?
Wrap the banana bread in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days. For longer storage, slice it and freeze the pieces in a freezer-safe bag for up to 3 months. Thaw slices as needed at room temperature or pop them in the toaster for a warm treat!
Can I Add Nuts or Other Mix-ins?
Absolutely! Chopped walnuts or pecans would be a great addition for some crunch. Other mix-ins like shredded coconut or dried fruit can also enhance the flavor. Just keep in mind that any additional ingredients might slightly affect the baking time, so keep an eye on it as it bakes!
What Can I Use Instead of Honey or Maple Syrup?
You can substitute with agave nectar, coconut sugar, or even a sugar-free sweetener like erythritol if you’re looking to cut down on sugar. Just remember that these substitutions may alter the flavor profile slightly, so choose one that complements chocolate well!
