Chocolate Peanut Butter Banana Bread

Slice of chocolate banana bread taken from the front of the loaf.

Chocolate Peanut Butter Banana Bread

Chocolate protein banana bread - Gluten Free, Dairy Free, Vegan - This healthy vegan chocolate banana bread is so easy to make, incredibly chocolatey and moist and perfect for breakfast, a snack or dessert. High in protein, fiber and so delicious!

Course Dessert

Cuisine American

Keyword chocolate protein banana bread, vegan chocolate protein banana bread

Prep Time 5

Cook Time 40

Total Time 50

Servings slices

Calories 153kcal

Author Samantha Rowland

Ingredients

3 large ripe bananas mashed
3 tbsp. ground flax
2/3 cup dairy free milk
2 tbsp. maple syrup
3 serving vegan protein powder (chocolate or vanilla) Nuzest
2/3 cup oat flour
1/4 cup cacao powder
2 tsp. baking powder
3 tbsp. peanut butter
3 tbsp. dairy free chocolate chips

Instructions

Preheat oven to 350F.
Mash the bananas in a large bowl.
Add the ground flax, dairy free milk and maple syrup to the bananas and stir well.
Add the dry ingredients to the wet ingredients (oat flour, protein powder, cacao powder and baking powder) and stir well. The batter will be thick, but you it should come together.
Add the peanut butter to the batter and stir well.
Add a sheet of parchment paper to the loaf pan and spray it with non-stick spray (optional).
Pour the batter into the loaf pan and be sure to flatten it out with a spatula or a spoon making sure the batter is well distributed and even.
Sprinkle the top of the batter with dairy free chocolate chips and press down on them.
Bake in a 350F oven, and bake for 40 minutes.
Take out of the oven and allow to cool at least 15 minutes before slicing.

Notes

Other ways you can make this:

Pour the batter in an 8X8 baking pan (lined with parchment paper) and baked for 25 minutes at 350F after sprinkling the top with chocolate chips. If you don’t have a loaf tin, I highly recommend this method instead!

You can also make chocolate protein banana muffins out of this batter. Be sure to use silicone liners or parchment paper lines in the muffin tins to make these easy to remove. Divide the batter equally between 12 muffin liners and top with chocolate chips. Bake at 350F for 20-25 minutes.

Storage

Fridge: Store leftover chocolate protein banana bread in the fridge up to 5 days in a well-sealed container.
Freezer: Store individual slices in freezer safe bags. Be sure to allow it to cool completely before transferring to the freezer.

Nutrition