June 15, 2022

Peanut Butter Chocolate Protein Banana Bread

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.

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.

A slice of chocolate protein banana bread with a drizzle of peanut butter on top

Why you'll love 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!

Ingredients you'll need

  • Ripe bananas: the yellow ones with lots of brown spots on them. These bananas have just the right amount of sweetness without being too mushy.
  • Greek yogurt: one of the main sources of protein for this recipe. The yogurt also replaces any butter or oil in a traditional banana bread recipe!
  • Egg whites: my original banana bread recipe uses one egg and one tablespoon milk, so I wondered if I could have similar results with just egg whites. I was right! Thanks to the greek yogurt, there is still plenty of moisture and structure
  • Oat flour: my favorite flour to bake with right now. Oat flour is loaded with complex carbs, fiber, plant based protein, and whole grains. It's also gluten free! I use store bought oat flour because it's light and fluffy. I get mine here on Amazon.
  • Chocolate protein powder: I love using protein powder in baked goods because it adds a touch of sweetness, replaces some of the flour, and adds a significant amount of protein. This brand is my favorite, but any brand will work!
  • Peanut butter powder: basically a less concentrated protein powder. You can find it at almost any grocery store! Try to avoid brands with added sugar or salt.
  • Creamy peanut butter: notice how I said "creamy?" This means you want to use the peanut butter that comes with a natural oil separation on top. Not only is this the healthier option, but it makes it so easy to swirl into the batter!

A loaf of chocolate protein banana bread on a cutting board

How to make banana bread with protein powder

Is protein powder a wet or dry ingredient?

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.

How to make a peanut butter swirl

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.

Chocolate protein banana bread with a peanut butter swirl on top

Expert tips

  1. Have all your ingredients ready: since this recipe relies on baking soda for most of the leavening, this means it reacts with the batter in two stages - first when it's mixed with the wet ingredients, and second, when it is heated in the oven. If you let the batter sit too long between these two stages, the bread won't rise properly during baking. Make sure you have your loaf pan prepared and all your mix-ins ready to go so you can get the bread in the oven as soon as possible!
  2. Sift the dry ingredients: I don't ask this with every recipe I share, but it's important for this recipe. Oat flour, cocoa powder, cornstarch, and sometimes baking soda can all clump together naturally, and to prevent over mixing the batter, you'll want to sift the dry ingredients into the wet. Alternatively, if you don't have a sieve, you can whisk the dry ingredients really really well with a fork before folding them into the wet ingredients.
  3. Don't overmix the batter: overmixing creates a dense bread that just doesn't taste good and doesn't rise properly. To avoid this, fold in the dry ingredients until a few streaks of flour remain. Then, once you add in the mix-ins, you only need a few folds to bring everything together.
  4. Use natural creamy peanut butter: this is the peanut butter that comes with the natural oil separation on top. Not only is this type of peanut butter much healthier, but it's much easier to swirl too! If you use JIF or a similar peanut butter, you won't be able to swirl it into the batter unless you melt some coconut oil with it to thin it out. This brand is my all time favorite peanut butter!
  5. Finish with sea salt: since I salt all my cookies, especially chocolate cookies, I figured it would taste just as good with this recipe and I was right! When the bread is fresh out of the oven, sprinkle with flaky sea salt and just trust me. It takes this bread from a 10/10 to a 13/10!

Slices of protein chocolate banana bread on parchment paper

Frequently asked questions

Can I make this recipe dairy free?

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.

What's the best chocolate protein powder for banana bread?

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.

What can I substitute for the greek yogurt?

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!

What do I use if I can't find sugar free Reece's?

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.

Can I make this protein banana bread into protein muffins?

Yes! Divide the batter between 12 muffin tins and bake for 22-25 minutes or until a toothpick comes out clean.

A loaf of peanut butter chocolate protein banana bread

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.


Brooke Harmer













  • 3 ripe bananas, mashed
  • 1/2 C nonfat vanilla greek yogurt
  • 1/3 C liquid egg whites
  • 1/3 C Stevia (or zero calorie sweetener)
  • 1/2 Tbsp vanilla
  • 1 1/4 C oat flour*
  • 1/3 C chocolate whey protein powder**
  • 1/4 C peanut butter powder
  • 3 Tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 C sugar free chocolate chips, divided
  • 6 mini sugar free Reece's, roughly chopped
  • 2 Tbsp creamy peanut butter


  1. Preheat the oven to 350°F. Spray a 9x5 loaf pan with cooking spray and line with parchment paper. Set aside.
  2. In a large bowl, stir together the bananas, greek yogurt, egg whites, Stevia, and vanilla. Set aside.
  3. In a medium bowl, add the oat flour, protein powder, cocoa powder, baking soda, and salt. Sift into the wet ingredient and fold until a few streaks of flour remain. Fold in 1/4 cup of the chocolate chips and all of the Reece's until just combined.
  4. Pour the batter into the prepared loaf pan. Add the peanut butter onto the top of the batter in 1 teaspoon portions in a 2x3 grid, then swirl with a knife. (NOTE: see blog post more more tips about this step.) Sprinkle the remaining chocolate chips on top.
  5. Bake for 45-55 minutes or until a toothpick comes out clean. Begin checking the bread at 45 minutes, as oven temperatures vary. If you like a fudgier, gooier center, pull out at 45 minutes. If you like your bread fully baked, check at 50 minutes.
  6. Once you pull the bread out of the oven, sprinkle with flaky sea salt. (Trust me!) Let cool in the pan for at least 15 minutes before slicing. Enjoy!


*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