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High-protein chocolate banana bread loaf with one moist slice cut and served

High-Protein Chocolate Banana Bread

This high-protein chocolate banana bread is moist, deeply chocolatey, and made with ripe bananas, Greek yogurt, blended cottage cheese, cocoa, protein powder, and dark chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 29 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients:
  • 3 medium very ripe bananas mashed
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cottage cheese blended smooth
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or brown sugar optional
Dry Ingredients:
  • 1 cup oat flour
  • 1/2 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup chocolate or vanilla protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
Mix-Ins:
  • 1/2 cup dark chocolate chips
  • 1/3 cup chopped walnuts optional
  • extra chocolate chips for topping optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 blender or food processor
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 rubber spatula
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 Parchment paper
  • 1 cooling rack

Method
 

  1. Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
  2. Blend the cottage cheese until completely smooth and no visible curds remain.
  3. In a large bowl, mash the ripe bananas, then whisk in the Greek yogurt, blended cottage cheese, eggs, vanilla, and sweetener if using.
  4. In a separate bowl, whisk together the oat flour, whole wheat flour, cocoa powder, protein powder, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix.
  6. Fold in the dark chocolate chips and walnuts if using.
  7. Transfer the batter to the prepared loaf pan, smooth the top, and add extra chocolate chips if desired.
  8. Bake for 55 to 65 minutes, until the loaf is set and a tester inserted into the center comes out with moist crumbs rather than wet batter. Cool before slicing.

Notes

Storage:
Store the fully cooled chocolate banana bread in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days.
Reheating:
Warm one slice in the microwave for 10 to 15 seconds if you prefer the chocolate chips slightly melted.
Freezing:
Wrap individual slices tightly and freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
Recipe Notes:
Use very ripe bananas for the best sweetness and moisture. Blend the cottage cheese completely smooth so it disappears into the crumb.
Texture Tip:
Do not overmix the batter or overbake the loaf. The finished bread should have a soft, moist crumb rather than a dry cake-like texture.
Protein Powder Note:
Different protein powders absorb moisture differently. If the batter looks unusually thick, add 1 to 2 tablespoons of milk.
Protein Note:
Protein will vary depending on the cottage cheese, Greek yogurt, protein powder, chocolate chips, and slice size.