High Protein Chocolate Chips Banana Bread

Banana bread has always been a comforting treat, perfect with a cup of coffee or as a quick breakfast on busy mornings. But traditional banana bread can be heavy on sugar and low in protein, leaving you feeling full but not satisfied for long. That’s where this high protein chocolate chips banana bread comes in—it’s a healthier twist that keeps all the flavor you love while boosting your protein intake.

This healthy protein banana bread is soft, moist, and naturally sweetened with ripe bananas. It’s made with wholesome ingredients that not only taste amazing but also make it a nutritious snack or breakfast option. The texture is just right—not too dense, not too crumbly—making it ideal for slicing and enjoying on its own or with your favorite nut butter.

What makes this protein rich banana bread stand out is how versatile it is. You can enjoy it straight from the oven, toasted with a little spread, or even as a pre- or post-workout snack. Its high protein content helps keep you energized and satisfied, and it’s a great option if you’re trying to balance indulgence with healthy bread options.

Unlike some other healthy banana bread recipes that can feel dry or bland, this version is rich in flavor and packed with nutrients. It’s a smart way to get a little extra protein into your day without sacrificing taste, and it easily fits into any meal plan. Whether you’re sharing it with family, packing it for work, or enjoying a quiet morning at home, this healthy high protein banana bread is sure to become a favorite.

Why You’ll Love It

• Packed with Protein: Unlike regular banana bread, this recipe is high in protein, making it a satisfying snack or breakfast that keeps you full longer. It’s perfect for mornings when you need a little extra fuel.
• Naturally Sweetened: Ripe bananas provide a natural sweetness, so you don’t need to overload the bread with sugar. You get all the comfort of banana bread with a healthier twist.
• Moist and Flavorful: Many healthy bread options can be dry, but this protein-rich banana bread stays soft, tender, and full of flavor with every bite.
• Versatile and Convenient: Enjoy it plain, toasted, or topped with your favorite nut butter. It’s great for meal prep, quick breakfasts, or on-the-go snacks.
• Guilt-Free Indulgence: You get the cozy, homemade feel of traditional banana bread without feeling like you’re straying from your healthy eating goals.

Ingredients

For the Banana Bread:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup plain Greek yogurt
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Dry Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon

Optional Mix-Ins:

• 1/3 cup chopped nuts (walnuts or pecans)
• 1/4 cup dark chocolate chips

Ingredient Notes

• I always use ripe bananas—the riper, the sweeter and more flavorful your bread will be.
• Don’t skip the Greek yogurt! It keeps the bread moist and adds a subtle tang that balances the sweetness.
• Protein powder is essential for that high protein boost. I usually go with vanilla—it blends perfectly without changing the flavor.
• Coconut oil makes the bread tender and slightly rich, but you can swap for butter if you prefer.
• Optional mix-ins like nuts or chocolate chips are a personal favorite—I love the crunch and extra flavor they add!

Kitchen Equipment Needed

• Mixing Bowls (2–3) – For combining wet and dry ingredients separately. I love using glass bowls; they make it easy to see everything mixing together.
• Measuring Cups & Spoons – Accurate measurements are key for perfect bread every time. I always keep a sturdy stainless steel set handy.
• Fork or Potato Masher – To mash the bananas until smooth. A potato masher gives the perfect texture without overworking the batter.
• Whisk – Great for mixing wet ingredients quickly and evenly.
• Spatula – For folding ingredients together gently and scraping down the sides of the bowl. My silicone spatula is my go-to.
• Loaf Pan (9×5 inch) – Standard size for banana bread. I like greasing mine with coconut oil to prevent sticking.
• Oven – Preheating is key for even baking and that golden crust.

Instructions

1. Preheat and Prepare Your Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
• Pro Tip: Lining the pan with parchment makes it super easy to lift the bread out without sticking.

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2. Mash the Bananas

• Peel and place the ripe bananas in a large mixing bowl.
• Mash them with a fork or potato masher until smooth. A few small lumps are okay—they add texture!
• Pro Tip: The riper the bananas, the sweeter your bread will be, so don’t skip over those brown spots.

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3. Mix Wet Ingredients

• Add eggs, Greek yogurt, melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed bananas.
• Whisk everything together until smooth and fully combined.
• Pro Tip: Whisk continuously to avoid lumps and create a creamy, even batter.

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4. Combine Dry Ingredients

• In a separate bowl, mix whole wheat flour, protein powder, baking soda, baking powder, salt, and cinnamon.
• Stir until everything is evenly distributed.

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5. Fold Wet and Dry Ingredients Together

• Slowly add the dry ingredients to the wet mixture.
• Use a spatula to fold gently until just combined. Don’t overmix, or your bread could become dense.
• Fold in optional mix-ins like nuts or chocolate chips at this stage.

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6. Transfer to Loaf Pan and Bake

• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Pro Tip: Check the bread at the 50-minute mark—oven temperatures vary, and you don’t want it to dry out.

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7. Cool and Slice

• Let the banana bread cool in the pan for about 10 minutes.
• Remove it from the pan and place it on a wire rack to cool completely.
• Slice and enjoy!

Tips and Tricks for Success

• Always use ripe bananas—they’re sweeter and give your bread natural moisture.
• Don’t overmix the batter; folding gently keeps the bread tender and light.
• Preheat your oven fully to ensure even baking and a golden crust.
• Use a toothpick to check doneness—baking times can vary depending on your oven.
• Let the bread cool completely before slicing to avoid crumbling.

Ingredient Substitutions and Variations

• Flour: Swap whole wheat flour with oat flour or almond flour for a gluten-free option.
• Protein Powder: Vanilla, chocolate, or unflavored protein powders all work—just adjust sweetener if using chocolate.
• Sweeteners: Honey, maple syrup, or coconut sugar can be used depending on preference.
• Add-ins: Nuts, chocolate chips, or dried fruit can be added for extra texture and flavor.
• Yogurt: Greek yogurt can be replaced with plant-based yogurt for a dairy-free version.

Serving Suggestions

• I love slicing a warm piece of this protein-rich banana bread and spreading a little almond butter on top—it makes the perfect mid-morning snack.
• Toast a slice and add a dollop of Greek yogurt and fresh berries for a wholesome breakfast.
• Cut into small squares and serve as a post-workout snack; it’s filling and gives just the right amount of protein.
• Spread a thin layer of peanut butter and drizzle with a little honey for an indulgent yet healthy treat.
• Pair a slice with your morning coffee or tea—it’s a simple way to start the day with a little homemade comfort.

Storage and Reheating Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in a sealed container for up to 1 week; bring to room temperature before serving.
• Freezer: Wrap slices individually or the whole loaf in plastic wrap and store in a freezer bag for up to 3 months.
• Reheating: Toast slices lightly or warm in the oven at 300°F (150°C) for 5–10 minutes.

Frequently Asked Questions

Can I use overripe bananas?

Yes! Overripe bananas are perfect for this recipe—they’re sweeter and mash easily, which helps keep the bread moist.

Can I make this banana bread gluten-free?

Absolutely. Substitute the whole wheat flour with almond flour or oat flour. You may need to adjust the baking time slightly.

What kind of protein powder works best?

Vanilla or unflavored protein powders blend seamlessly, but chocolate can also be fun for a richer flavor. Just keep the sweetness in mind.

Can I freeze the banana bread?

Yes! Wrap the whole loaf or individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or lightly toast before eating.

How can I make it less sweet?

Reduce the honey or maple syrup slightly, or rely on very ripe bananas for natural sweetness. Cinnamon and vanilla add flavor without extra sugar.

Can I add nuts or chocolate chips?

Definitely! Walnuts, pecans, or dark chocolate chips add texture and flavor. Fold them in gently before baking.

Did you try this recipe? Let me know in the comments how it turned out!