CHOCOLATE CHIP PROTEIN BANANA BREAD
(MACRO-VERIFIED)
Protein
23G
Calories
240
Prep Time
15M
Bake Time
30M
This decadent chocolate chip banana bread packs an impressive 23 grams of protein per serving, making it an ideal choice for fueling your day or recovering after a tough workout. The moist, tender crumb is enriched with ripe bananas, delivering natural sweetness and a subtle fruity flavor that pairs perfectly with melty chocolate chips. Each bite offers a harmonious balance of rich chocolate and banana, with a satisfying texture that’s both dense and tender, making it incredibly moreish. With its high protein content and moderate calories, this bread is perfect for meal prep, snacks, or a nutritious breakfast that keeps you energized and full longer. It’s naturally gluten-free if made with almond or coconut flour, and vegan-friendly options are easy to adapt with plant-based protein and dairy-free chocolate. For best results, use very ripe bananas for maximum flavor and moisture, and gently fold in the chocolate chips to keep them evenly distributed. Toasted slightly before serving enhances the flavor and adds a delightful crunch on the outside, making every bite even more enjoyable. Whether you’re looking to boost your macros or indulge in a healthier treat, this banana bread is a delicious way to satisfy your sweet tooth without compromising your fitness goals. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 bread
Amount per serving
Calories
240
Total Fat 9g
12%
Total Carbohydrate 25g
9%
Dietary Fiber 4g
14%
Total Sugars 12g
Protein 23g
46%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat oven to 350°F (175°C). Grease a loaf pan.
Mash bananas, then whisk in eggs, yogurt, and honey.
In a separate bowl, mix protein powder, oat flour, and baking powder.
Add dry ingredients to wet and stir until just combined. Fold in chocolate chips.
Pour into pan and bake for 25-30 minutes.
Cool before slicing.
TROUBLESHOOTING
My breads are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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