Last updated on September 13th, 2024
Chocolate protein powder banana bread is an easy and delicious way to add plant-based protein to lunches or snacks. Over-ripe bananas and stevia-sweetened chocolate protein powder mean no added sugar. Plus, this protein powder banana bread recipe is gluten free, dairy free, and egg free. Let’s get baking.
What You’ll Need for this Chocolate Protein Powder Banana Bread Recipe
Equipment
Loaf Pan
As with most gluten-free bread, this protein banana bread recipe comes out best in a loaf pan longer and narrower than a standard loaf pan. Most pans within the range of 8½” x 4” to 9” x 4” should work well.
2 Mixing Bowls
One bowl for wet ingredients, the other for dry.
Masher
The easiest way to mash the bananas is with a mashing tool. A fork will work too—it just takes more time and effort.
Spatula
Mix, scrape, and shape your batter.
Whisk
Handy for thoroughly mixing dry ingredients quickly.
Cooling Rack
Gluten-free quick breads let off a lot of steam. As soon as it’s safe to handle, turn your loaf out onto a wire rack so the bottom doesn’t get soggy.
Ingredients
- 4 very ripe bananas
- ½ cup alternative milk
- 2 tablespoons avocado oil
- 2 teaspoons vanilla extract
- 1 cup premium gluten-free 1:1 flour
- 1 cup plant-based chocolate protein powder, stevia sweetened
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
Baking Chocolate Protein Powder Banana Bread
Preheat oven to 350° F. Grease an 8½” by 4” high-walled loaf pan.
Mash the bananas in a large mixing bowl. Add the alternative milk, avocado oil, and vanilla extract and stir to combine.
In another mixing bowl, combine the gluten-free flour, chocolate protein powder, baking cocoa, baking soda, and salt. Whisk until the dry ingredients are fully mixed.
Add the dry ingredients to the banana mixture, and stir until combined. The batter will be extremely thick.
Scoop the batter into the prepared loaf pan, distributing evenly with the spatula. Using your wet hands or the spatula, create a dome shape along the length of the batter to resemble a risen loaf.
Bake on the center rack 1 hour to 1 hour and 10 minutes, or until an inserted toothpick comes out with a few crumbs.
Allow the loaf to cool in the pan for a couple of minutes and then transfer to a wire rack. It should be completely cool before slicing.
Store in an airtight container at room temperature for 2 to 3 days, or frozen for up to 3 months. For best results, slice before freezing.
MAKES 12 SERVINGS.
If you're like us, you're ready for more chocolate! Bake one of these recipes next:
Chocolate Protein Powder Banana Bread Q & A
Can I add chocolate chips?
Sure, if you want to make these double chocolate protein banana bread, go ahead and add up to ¾ cup dark chocolate or semisweet chocolate chips.
What kind of protein powder does this recipe use?
Great question. We used Nature’s Promise Vegan Protein and Greens Protein Powder. If it’s not available in your area, look for a stevia-sweetened, plant-based protein powder.
If you use a different protein powder you may have to play around with the ingredient ratios. We'd love to hear all about it! Leave a comment here or tag @GratefulGlutenFree on Instagram.
Chocolate Protein Powder Banana Bread
Ingredients
- 4 very ripe bananas
- ½ cup alternative milk
- 2 tablespoons avocado oil
- 2 teaspoons vanilla extract
- 1 cup premium gluten-free 1:1 flour
- 1 cup plant-based chocolate protein powder, stevia sweetened
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
Directions
- Preheat oven to 350° F. Grease an 8½” by 4” loaf pan.
- Mash the bananas in a large mixing bowl. Add the alternative milk, avocado oil, and vanilla extract and stir to combine.
- In another mixing bowl, combine the gluten-free flour, chocolate protein powder, baking cocoa, baking soda, and salt. Whisk until dry ingredients are fully mixed.
- Add dry ingredients to banana mixture, and stir until combined. The batter will be extremely thick.
- Scoop batter into the prepared loaf pan, distributing evenly with the spatula. Using your wet hands or the spatula, create a dome shape along the length of the batter to resemble a risen loaf.
- Bake on the center rack for 1 hour to 1 hour and 10 minutes, or until an inserted toothpick comes out with a few crumbs.
- Allow the loaf to cool in the pan for a couple of minutes and then transfer to a wire rack. It should be completely cool before slicing.
- Store in an airtight container at room temperature for 2 to 3 days, or frozen for up to 3 months. For best results, slice before freezing.