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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! 
Print Recipe
slices of banana bread on a wooden board
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

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. 
Servings: 8