Chocolate Banana Protein Bread

I’ve recently been craving a sweet bread for breakfast again, but I don’t like anything cakey or too sweet first thing in the morning.  I prefer my breakfast to be infused with a natural fruity sweetness from fresh fruits … or baked into something I can eat warm.  Especially now that the mornings are getting decidedly cooler.

Boo.   This is serious.  I hate the cold.  I hate biting cold winds most of all.  Not looking forward to it.

So any breakfast intervention is going to have to involve chocolate if it’s going to have any chance of distracting me from the oncoming cold season and turn my frown upside down.  Chocolate can do that.

Throw in some overripe bananas with the chocolate and I’m all a-giggle again.

OK, I’m not given to the giggles, but you get the idea:


Chocolate banana bread makes for a super happy breakfast.  Snack.  Anytime.  YUM.  Yes indeed.

Making it healthy and packed full of protein, a cacao powerhouse of anti-oxidants, walnutty omega-3 goodness, and a little oomph from some oats and you’ve got yourself a well-rounded breakfast or snack.

This bread is not cake.  It is soft, slightly moist bread with a light texture from the use of whey protein.  If you prefer a slightly denser, more cake-like bread, you could use pea protein isolate instead of the whey.  I’ve also added sweetener as optional.  It all depends on your sweet tooth and how much sweetness the bananas impart to the batter.  There is quite a lot of variation in the sweetness of bananas so use your judgement and add in some sweetener of your choice, if you prefer it.   Very chocolatey and very bananary (it’s a word.  It is now.  I said so).

I love this bread served slightly warm with a little fresh, organic butter or with more smashed fresh banana on top and maybe a scrape of almond butter, or a dollop of Greek yoghurt for breakfast … or a drizzle of melted chocolate.  For decorative purposes, you understand!

It would make a BITCHIN’ French toast.  OH MY.  That’s tomorrow morning’s brekkie sorted.  With smashed bananas on top … and that drizzle of chocolate.  😀

If you cut this into about twelve thick slices, each slice will give you around 125kCals, 9.1g protein, 6.5g fat (0.7g sat), 7.5g carbohydrates (3.9g sugars), and 2.5g dietary fibre.  Not too shabby!  Remember that you are getting a nice dose of omega-3s from the walnuts, so it’s all good.

Energy to move, power to lift.

Makes 1 loaf  (21cm x 10cm loaf tin)

100 grams walnuts or almonds, ground fine
250 grams very ripe banana (edible flesh only, about 3 bananas)
250 grams liquid egg whites (or 4 whole eggs)
45 grams oat flour or rolled oats (gluten-free, if required)
50 grams unflavoured whey protein (I used Professional Whey NZ WPI)
40 grams raw cacao
1 teaspoon pure vanilla extract / bean paste or seeds scraped from 1 vanilla pod
1 1/2 teaspoons baking powder (gluten-free)
sweetener, to taste (optional)*

*I did not add any more sweetener as the bananas were very ripe and super sweet enough for me.  However, check the batter to make sure it is sweet enough for you.  If not, add some of your preferred sweetener, whether it be honey or maple syrup, pureed medjool dates, coconut or rapadura sugar, or stevia or a stevia blend like Natvia.

Preheat the oven to 180℃.

Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.

Place all the ingredients into the bowl of a food processor and process until the batter is smooth.
If using whole nuts, grind these beforehand with the rolled oats, if using.

Pour the batter into the prepared loaf tin.  Even the top, if you’d like a square loaf.

Bake for about 45 – 50 minutes until risen, and a skewer inserted in the centre comes out clean.  Remove and cool on a wire rack before turning out.

This loaf keeps, wrapped in foil or a freezer bag, in the fridge for up to a week.  You can also freeze it.  If freezing, it’s easier to slice the loaf before freezing.

Fabulous when served slightly warm with a smear of fresh, organic unsalted butter, smashed bananas … 😀

ps: forgive the pics … they were taken quickly in poor lighting and while I was hungry LOL

Macronutrient Information
I have based the macronutrient information on the recipe, as stated above.  If you make any substitutions for the ingredients, note that the macros will change.  I’ve included both whey and pea protein versions.  As you can see, there is hardly any change in macros.

I used walnuts and no additional sweetener.  If you use almonds and/or add sweetener you will need to consider the impact on macros.

Macros for the whole loaf – just divide by the number of slices you cut!



Filed under All Recipe Posts, Breakfast, Chocolate, Fruit, Protein, Protein Bread, Special Diet

26 responses to “Chocolate Banana Protein Bread

  1. Pingback: Chocolate Banana Protein Bread - Ausbb - Australian BodyBuilding

  2. This looks fabulous…i’m really enjoying banana treats lately. Will totally be trying this out. I’ve got some sunwarrior protein that I just bought and want to bake with 🙂

  3. Now I wanna see the French Toast post 🙂

  4. Don

    Wow!! This looks like it will fight right in with my carb backloading. Such a great recipe. I am always looking for new stuff like this. Will have to try it out this week, and thanks for including the Nutritional Information…that always helps.

  5. Looks nice! Will for sure make this, could i leave the oats out? (i eat Paleo)

  6. Jessy (squeezetheday)

    Wow, this looks like a great recipe! I love that it uses oat flour and no sugar. You say to use unflavoured protein powder (which i don’t have), but I assume it would work (and maybe be even more delicious) with flavoured?

  7. I made this day using a walnut/cashew butter I made because I didn’t feel like grinding up more nuts. Turned out brilliantly! I love that it isn’t sweet, which makes it a really nice blank canvas. It’s delicious with butter, though I prefer salted 🙂

    {PS…sorry if this comment shows up twice. It didn’t show me it posted when I tried the first time.}

    • Fabulous! Well, I love salted butter too. I just didn’t have any in the house 🙂 so glad you liked it. I think it not being very sweet makes it more versatile. It was great as French toast as I then poured a little maple syrup on it and that added just the right amount of sweetness so it’s not “ugh sweet” 😀

  8. Vivianne

    You are it again creating these little masterpieces….I take my hat off to you.
    Your ingenuity is sooooooo refreshing.

    • Hey Stephen,
      and yet I’ve been so remiss in not getting back to you. Posts since early Jan have all been so rushed … crazy day job situation and renovations at home. Settling down now so will email you this weekend!!
      Thank you for the kind words, this part of the blog definitely deserves it’s own space. In the process of making that happen 😀

  9. Sweet Pete, that looks good! Aaaaaand now I want chocolate banana bread for breakfast… xox

    • thanks, but frankly Pete the Llama hasn’t been pulling his weight in the kitchen .. LOL
      It is good although, after demolishing the whole loaf on my own this week, I’m over choc banana and moving onto ….oooh let’s see now… *thinking, thinking* 🙂 xx

  10. Hilary

    Girl, your blog has quickly become my go to for inspiration and recipes! Thanks for recommending professional whey too… I ordered a big box of goodies from them recently and am so happy with their products.

    Anyway… this is kind of random but I was wondering whether you might have a healthy, sugar free recipe for cream cheese frosting???


    • Hi, wow, thanks!! That’s awesome. I love Professional Whey too. Really good quality and their service is spot on too. Very helpful.
      Cream cheese frosting … well, that is actually pretty easy to do…do you want to use cream cheese for it or ricotta/cottage cheese?
      Would you prefer to not add any sweetener and just us fruit/dates to sweeten or are you ok with stevia or something else?
      Let me know…I need one too!! Email me with the criteria and I will concoct something and let you know what I find works best 😀

  11. Tiger

    I love this 🙂 mine actually looked exactly like yours! Going to make another loaf with pea protein and see how it goes…

  12. emma

    Hi how are you?
    Just a quick question, not sure how relevant it is, but I am curious what unflavored WPI NZ tastes like? I am interested in buying some both for general fitness use (shakes etc for gym) and baking with… and I am just curious what the unflavored/natural is like by itself I have never had natural protein powder but I really want to switch to grass fed.
    Sorry once again if the question is a little off topic :S

    Emma H

    • Dear Emma, how could a question about protein powders possibly ever be off topic here???!!!! 😀
      It’s WHEY ON TOPIC lol. I’m well thank you, i hope you are too!!!
      I use the NZ WPI from Professional Whey as I really love it. With any unflavoured protein powder, they won’t have the sweetness you get with the artificially flavoured ones so don’t expect it to be sweet. the taste is fairly neutral, especially for the WPI. That said, I find that whey and casein have a subtle slight sweetness that comes naturally and I like it. For baking, you always need to add your stevia or whatever sweetener you like to taste.
      If using as a shake, mix it with whatever you like. How do you normally have your shakes? If using milk (dairy or other) that will make it sweeter. I usually add some raw cacao because I like everything better with cacao :p
      If you want it sweet, add some stevia, or fruit etc. I like to add vanilla or cinnamon, anything.
      PW also make naturally flavoured ones using organic vanilla and cacao and sweetened with stevia.
      Hope this helps!!

  13. Pingback: 10 Best Banana Bread Recipes

  14. Kathy S

    Hi, THis sounds wonderful. However when I was trying to convert to tablespoons or cups [I’m in the U.S.] 45 grams of oat flour comes out to 1/4 cup. That doesn’t seem like enough to make a ‘one loaf’? should it be 450 grams?? Thanks, Kathy in Minnesota

    • Hi Kathy, the recipe is correct. There is 45g of oat flour in the recipe. The “flour” component is made up of oat flour, ground walnuts and the protein powder. Combine the weights of these and you get almost 200g of flour equivalent 🙂
      I’m not a fan of converting to volume measures and I always urge readers to purchase an affordable set of kitchen scales. Convert to ounces, if you are in the US but converting to volume measures only serves to compromise your own baking results. Volume measures are just not precise and variations can affect the outcome of a recipe. I should really write a post about this!!

      I hope you enjoy the bread! It’s very popular 🙂

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