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Chocolate chip high-protein banana bread baked in a loaf pan on a wooden butcher block, topped with mini chocolate chips and photographed from above. The loaf has a golden-brown crust with a moist texture, surrounded by scattered chocolate chips and a soft pink kitchen towel, creating a cozy homemade baking scene.
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High-Protein Chocolate Chip Banana Bread Recipe

Servings: 5
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Bridgette Blakey
This High-Protein Chocolate Chip Banana Bread is soft, moist, and packed with rich banana flavor and melty chocolate chips. Made with oat flour, Greek yogurt, and protein powder, each slice contains 11 grams of protein, making it the perfect grab-and-go breakfast, post-workout snack, or healthier sweet treat.
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Ingredients
 

  • 3 each spotty bananas, peeled
  • 2 whole eggs
  • ¼ cup pure maple syrup
  • ⅓ cup plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 1⅓ cups oat flour
  • ¼ cup chocolate protein powder
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ⅓ cup mini semi-sweet chocolate chips, plus more for topping
  • ⅓ cup rolled oats

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
  • Add the bananas to a large bowl and mash until mostly smooth.
  • Whisk in the eggs, maple syrup, Greek yogurt, and vanilla extract until well combined.
  • Add the oat flour, chocolate protein powder, cinnamon, and baking powder. Stir until just combined.
  • Fold in the mini chocolate chips and rolled oats.
  • Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional mini chocolate chips if desired.
  • Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the banana bread to cool before slicing.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for longer storage.

Notes

  • This recipe makes 5 generous servings. Each serving is one thick bakery-style slice or two smaller slices.
  • For clean slices, let the banana bread cool completely before cutting.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze individual slices for longer storage.
  • Every serving contains approximately 11g of protein, making it a satisfying breakfast, snack, or post-workout treat.
Calories: 314kcal, Carbohydrates: 46g, Protein: 11g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 9mg, Sodium: 80mg, Potassium: 329mg, Fiber: 5g, Sugar: 17g, Vitamin A: 12IU, Vitamin C: 0.1mg, Calcium: 125mg, Iron: 3mg