High-Protein Chocolate Chip Banana Bread
Make moist chocolate chip protein banana bread with ripe bananas, cottage cheese and vanilla whey. An easy, delicious snack with no added sugar.
Servings: 10 servings
Calories: 160kcal
Ingredients
- 350 g very ripe banana peeled and mashed
- 200 g fat-free cottage cheese smooth or blended until smooth
- 2 large eggs
- 60 g vanilla whey protein powder
- 100 g oat flour
- 20 g almond flour
- 10 g butter melted
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- A pinch of salt
- 30 g sugar-free chocolate chips
Instructions
Preheat the oven.
- Preheat your oven to 170°C fan or 180°C conventional. Spray a loaf tin generously or line with baking paper, leaving a little overhang so you can lift the banana bread out easily.
- A smaller loaf tin, approximately 20 × 10cm, will generally give you a taller loaf than a large, wide tin. If you only have a larger tin, the bread may be flatter, so keep an eye on the baking time.
Blend the cottage cheese if you haven't bought smooth cottage cheese.
- Add the cottage cheese to a blender and blend until completely smooth.
- This helps it incorporate evenly into the batter and gives the finished loaf a more consistent texture.
Mash the bananas.
- Place the peeled bananas in a large mixing bowl and mash them with a fork, or I like to use a potato masher. A few small lumps are fine, but try to avoid leaving large pieces.
Mix the wet ingredients.
- Add the eggs, blended cottage cheese, melted butter and vanilla extract to the mashed bananas.
- Whisk until everything is well combined.
Add the dry ingredients.
- Add the vanilla protein powder, oat flour, almond flour, baking powder, bicarbonate of soda, cinnamon and salt.
- Fold everything together until no obvious dry patches remain. Avoid overmixing, but make sure the raising agents are distributed evenly throughout the batter.
Fold in the chocolate chips.
- Add the sugar-free chocolate chips and gently fold them through the mixture.
- Try to save a few to scatter over the top if you want your loaf to look especially tempting.
Check the consistency.
- The batter should be thick and scoopable rather than thin and pourable.
- Because the recipe contains a generous amount of banana and cottage cheese, the batter will naturally be moist. Resist the temptation to add milk.
- If your particular protein powder makes the mixture unusually stiff, you can add a teaspoon of milk at a time, but you probably won't need any.
Transfer to the loaf tin.
- Spoon the batter into your prepared tin and level the surface by giving the tin a good tap against your countertop. If you wish, sprinkle with a few chocolate chips.
Bake until the centre is set.
- Bake for approximately 50–60 minutes, checking towards the end of the baking time.
- The top should be golden, and a skewer inserted into the centre should come out without wet batter clinging to it. A few moist crumbs are fine.
- If the top is browning too quickly, loosely cover it with foil and continue baking.
Let it cool.
- Leave the loaf in the tin for around 15–20 minutes before lifting it out. Allow it to cool further before slicing.
- I know it's tempting to cut into it while it's still warm, especially when the chocolate smells incredible. But this is a moist, protein-rich loaf, and the centre needs time to firm up.
- Cutting it too early can make it seem undercooked or gummy, even when it's had enough time in the oven.
Video
Notes
The estimated nutritional values below are based on 10 slices and may vary depending on your specific ingredients.
- Calories: Approximately 160 per slice
- Protein: Approximately 11g per slice
- Carbohydrates: Approximately 16g per slice
- Fat: Approximately 5g per slice