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Protein Banana Bread Moist Chocolate Chip Protein Banana Bread - Soft, Sweet, and Satisfying

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings

Ingredients
  

  • 3 medium very ripe bananas (about 1 1/4 cups mashed)
  • 2 large eggs, room temperature
  • 1/3 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/4 cup melted coconut oil or unsalted butter
  • 1/3 to 1/2 cup light brown sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup oat flour (or finely ground oats)
  • 1/2 to 3/4 cup vanilla or unflavored protein powder (whey or plant-based)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup mini chocolate chips (plus a little extra for the top)
  • Optional: 2 tablespoons milk (dairy or almond) if batter seems too thick

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  • In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, yogurt, melted oil or butter, sugar, and vanilla until combined.
  • In a separate bowl, whisk the flour, oat flour, protein powder, baking soda, baking powder, salt, and cinnamon.
  • Add the dry ingredients to the wet and fold gently with a spatula. If the batter looks overly thick or dry, stir in up to 2 tablespoons milk. Do not overmix.
  • Fold in the chocolate chips, reserving a small handful for the top.
  • Scrape the batter into the prepared pan and smooth the top. Sprinkle on the remaining chips.
  • Bake for 45–58 minutes, or until a toothpick comes out with a few moist crumbs. If the top browns too quickly, tent with foil in the last 10–15 minutes.
  • Cool in the pan for 10 minutes, then lift onto a wire rack to cool at least 45 minutes before slicing. This helps set the crumb and keeps it moist.