A loaf of peanut butter chocolate protein banana bread with swirls of peanut butter and chocolate chips on top

Peanut Butter Chocolate Protein Banana Bread

Ultra fudgy and super moist, this Chocolate Protein Banana bread is made with healthy ingredients like oat flour, egg whites, greek yogurt, and protein powder. It's also gluten free, refined sugar free, and packed with 8g protein per slice.

Prep:

15

minutes

Cook:

50

minutes

Total:

65

minutes

Servings:

12

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 C nonfat vanilla greek yogurt
  • 1/3 C liquid egg whites
  • 1/3 C Stevia (or zero calorie sweetener)
  • 1/2 Tbsp vanilla
  • 1 1/4 C oat flour*
  • 1/3 C chocolate whey protein powder**
  • 1/4 C peanut butter powder
  • 3 Tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 C sugar free chocolate chips, divided
  • 6 mini sugar free Reece's, roughly chopped
  • 2 Tbsp creamy peanut butter

Instructions

  1. Preheat the oven to 350°F. Spray a 9x5 loaf pan with cooking spray and line with parchment paper. Set aside.
  2. In a large bowl, stir together the bananas, greek yogurt, egg whites, Stevia, and vanilla. Set aside.
  3. In a medium bowl, add the oat flour, protein powder, cocoa powder, baking soda, and salt. Sift into the wet ingredient and fold until a few streaks of flour remain. Fold in 1/4 cup of the chocolate chips and all of the Reece's until just combined.
  4. Pour the batter into the prepared loaf pan. Add the peanut butter onto the top of the batter in 1 teaspoon portions in a 2x3 grid, then swirl with a knife. (NOTE: see blog post more more tips about this step.) Sprinkle the remaining chocolate chips on top.
  5. Bake for 45-55 minutes or until a toothpick comes out clean. Begin checking the bread at 45 minutes, as oven temperatures vary. If you like a fudgier, gooier center, pull out at 45 minutes. If you like your bread fully baked, check at 50 minutes.
  6. Once you pull the bread out of the oven, sprinkle with flaky sea salt. (Trust me!) Let cool in the pan for at least 15 minutes before slicing. Enjoy!

Notes

*I developed this recipe using store bought oat flour. I find that homemade oat flour, unless you have an amazing blender, is too gritty and doesn't absorb the wet ingredients as well. This brand is the one I use. See blog post for substitution options.

**I always use whey in my recipes, but you can use any protein you like, even vegan protein!

Nutrition facts are a calculated estimate of one slice (1/12 of the loaf) of banana bread, including the chocolate chips, Reece's, and peanut butter swirl.

Nutrition

Serving: 1 slice / Calories: 166 / Fat: 5.6g / Saturated fat: 0.8g / Carbohydrates: 25.1g / Fiber: 3.4g / Sugar: 1.3g / Protein: 7.7g