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Chocolate Banana Bread

This chocolate banana bread is a moist, dense, and chocolate-forward loaf made with ripe bananas and simple pantry staples, perfect for breakfast, snacks, or post-workout bites.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas for sweetness and moisture
  • 1 cup cocoa powder for chocolate depth
  • 1 scoop protein powder for density and satiety
  • 1 cup almond flour for structure and softness
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup optional for added sweetness
  • 1/2 cup unsweetened applesauce for moisture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan.
  2. In a medium bowl, mash the 3 ripe bananas until mostly smooth with a few small lumps.
  3. Add the cocoa powder, protein powder, almond flour, baking soda, salt, and maple syrup (if using) to the mashed bananas. Mix until the batter is uniformly dark and slightly thick.
  4. Pour the batter into the greased loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 25–30 minutes, checking at 25 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  2. Let the loaf cool before slicing to allow the crumb to set.

Notes

For cleaner slices, chill the loaf for an hour before slicing. The loaf can be stored in an airtight container in the fridge for up to 5 days and freezes well for up to 2 months.