Double Chocolate Protein Banana Bread (vegan, gluten-free, refined sugar free)
This double chocolate protein banana bread is fudgy, moist, chocolatey, and high in protein. It tastes like dessert, but is secretly healthy, vegan, gluten-free, and refined sugar free!
I love banana bread and adding chocolate to it makes it taste more decadent. It reminds me of a brownie in banana bread form. I added protein powder for an extra kick of protein to keep you feeling full. It’s also made with oat flour, which adds more fiber and protein.
This double chocolate banana bread is naturally sweetened and not overly sweet. If you like a sweeter bread, you can add a little more pure maple syrup.
You can enjoy this protein banana bread for breakfast, dessert, or as a snack. I love adding peanut butter on top (or any nut butter) with a sprinkle of flaky sea salt for an added decadence. It’s so delicious, yet wholesome and kid approved too!
If you make this double chocolate protein banana bread, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Double Chocolate Protein Banana Bread (vegan, gluten-free, refined sugar free)
Ingredients
- 3 super ripe medium bananas, mashed (the riper your bananas, the sweeter the bread will be)
- 2 flax eggs (2 Tbsp flax seed + 5 Tbsps water)
- 1 tsp vanilla extract
- 1/4 cup avocado oil
- 1/4 cup + 2 Tbsp pure maple syrup
- 2 tsp apple cider vinegar
- 1/4 cup almond milk (or any non-dairy milk)
- 2 cups oat flour
- 1/2 cup cacao powder
- 1/4 cup chocolate protein powder (I used Nuzest probiotic cacao, use code: NUTSABOUTGREENS to save $$)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup dairy free chocolate chips, plus more for topping
Instructions
- Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, make the flax eggs by combing the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the oat flour, cacao powder, protein powder, baking soda, baking powder, and salt. Whisk until combined.
- In the bowl with the flax eggs, mash the ripe bananas. Then add the vanilla, avocado oil, pure maple syrup, apple cider vinegar, and milk. Whisk until well combined.
- Add the dry ingredients into the bowl with the wet. Stir with a spatula until just combined. Don’t overmix! Fold in chocolate chips. Pour batter into the lined loaf pan. Top with extra chocolate chips.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 15 minutes. Then transfer bread to a cooling rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days.
