If you're new here, welcome! My name is Brooke and I'm obsessed with banana bread.
Like, in the few short years I've been blogging, I've written quite a few banana bread recipes.
My best healthy banana bread is the highest rated banana bread recipe on my blog, but I also have a fudgy brownie banana bread, a s'mores banana bread, and a gluten free/vegan lactation banana bread!
And there's so many more on my list that I can't wait to make.
But for today, we get to indulge in a Peanut Butter Chocolate Protein Banana Bread!
It's by far the fudgiest banana bread recipe I have and if you love the chocolate/peanut butter combo, you will die over this recipe.
It's ultra fudgy: between the moist bread, the melted Reece's, and the puddles of chocolate, the bread literally melts in your mouth.
It's easy to make: one bowl and 15 minutes is all you need!
It's packed with protein: each slice has 8 grams protein! Protein keeps you fuller longer and curbs sugar cravings (although you might end up just craving more of this bread!)
It's macro friendly: this means the ratio between carbs, fat, and protein is balanced. Balanced macros means less of a blood sugar spike and more nutrients!
It's secretly healthy: the entire loaf is gluten free and refined sugar free! But you'd never know just by tasting it.
You can eat it whenever: since it's packed with nourishing ingredients, you could enjoy a slice for breakfast, snack, or dessert!
Baking with protein powder is a little more tricky than just adding a scoop of protein powder.
Depending on the recipe, the protein powder could be considered a dry ingredient OR a wet ingredient. It depends on what you're replacing in the recipe and the ratios of the other ingredients.
For example, in this granola recipe, the protein powder is replacing part of the sugar, so it is a wet ingredient.
For this chocolate protein banana bread recipe, the protein powder is replacing part of the flour, so it is a dry ingredient.
As such, you'll want to mix the protein powder with the rest of the dry ingredients - the oat flour, peanut butter powder, cocoa powder, cornstarch, and leavening agents - then sift into the wet ingredients.
Sifting the dry ingredients, especially with this recipe, ensures the banana bread batter will be smooth with no clumps.
Once you've poured the batter into the prepared bread pan, it's time to make the peanut butter swirl!
It's much easier than you think.
Imagine like the loaf pan was divided into a 2x3 grid (2 squares wide by 3 squares long).
Pour 1 teaspoon of peanut butter into each "square." In other words, create 6 dollops of peanut butter on top of the banana bread batter.
Using a knife sticking straight down, start with the peanut butter in one corner of the pan and begin to gently swirl it with your knife towards another glob of peanut butter.
Imagine like you're drawing an "S" with your knife and using the globs of peanut butter as your guide! It's like playing "connect-the-dots."
Just look at the picture below and notice how it's in an "S" shape!
Now read this carefully: DO NOT over-swirl! It only takes once or twice around the pan to get a good swirl. Any more than that and you'll just have a thin layer of peanut butter on top.
Yes, but I can't guarantee the results will be the same. Because you'll have to use different yogurt, protein powder, chocolate chips, and Reece's, I'd just find another recipe.
I always use Body Fortress in every recipe because it's gluten free, just sweet enough, and has the best price per ounce out of every other brand I've seen.
Whatever brand you use, make sure you use the equivalent amount of protein powder by weight or volume.
I haven't tested this recipe without greek yogurt, but you could try using dairy free greek-style yogurt like this one or 1/4 cup applesauce with 1/4 cup nut butter of choice. Please leave a comment below if you try either of these options!
I would use either this brand or this brand of "Reece's" chocolates. They're both made with good ingredients and the macros are similar.
Yes! Divide the batter between 12 muffin tins and bake for 22-25 minutes or until a toothpick comes out clean.
Please make this peanut butter chocolate protein banana bread as soon as possible! It's so freaking good and it's actually good for you too.
Be sure to leave a sta rating and review below so other readers know how you liked the recipe!
Ultra fudgy and super moist, this Chocolate Protein Banana bread is made with healthy ingredients like oat flour, egg whites, greek yogurt, and protein powder. It's also gluten free, refined sugar free, and packed with 8g protein per slice.
*I developed this recipe using store bought oat flour. I find that homemade oat flour, unless you have an amazing blender, is too gritty and doesn't absorb the wet ingredients as well. This brand is the one I use. See blog post for substitution options.
**I always use whey in my recipes, but you can use any protein you like, even vegan protein!
Nutrition facts are a calculated estimate of one slice (1/12 of the loaf) of banana bread, including the chocolate chips, Reece's, and peanut butter swirl.
Serving: 1 slice / Calories: 166 / Fat: 5.6g / Saturated fat: 0.8g / Carbohydrates: 25.1g / Fiber: 3.4g / Sugar: 1.3g / Protein: 7.7g
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