Ingredients
Scale
- 3 ripe bananas
- 1 cup cocoa powder
- 1 scoop protein powder
- 1/2 cup almond milk (or milk of choice)
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond flour (or gluten-free flour blend)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add the cocoa powder, protein powder, almond milk, maple syrup, and vanilla extract to the mashed bananas. Mix until well combined.
- In a separate bowl, mix the almond flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy your high-protein chocolate banana bread!
Notes
Serve slices warm with nut butter or alongside yogurt and fresh fruit. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg