Chocolate Chunk Protein Banana Nut Bread is one of my kid's favorite snacks, perfect for breakfast or an after school treat! That's why I've made it a healthier version, using better ingredient swaps like plain yogurt, real maple syrup, almond flour, walnuts, and of course, lots of nutritious bananas. It packs in protein without sacrificing that indulgent, chocolatey deliciousness we all love!
- They Loved It! - When I saw my daughter help herself to a slice of banana bread the width of a dictionary, I figured a healthier loaf was probably a good idea! "You should make this more often Mom!" she says, and the whole pan was gone in 24 hours.
- Baking with Healthier Swaps - I do this often, because why not? It still tastes delicious, so plain yogurt, almond flour, real maple syrup and nuts have become staples in my kitchen. You don't need a cup of sugar, or vegetable oil, and it's still so good!
- Love Healthier Swaps like These? Try my Black Bean Protein Brownies and these Blueberry Banana Oatmeal Muffins!
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Ingredients & Substitutions
When those bananas on the counter are getting brown and spotted, make a quick and easy loaf of this Protein Banana Bread!
- Banana - Use 3 regular sized ripe bananas. Perfectly yellow bananas are fine to use, but anything on the green size, you should wait a few days. They get sweeter as they ripen!
- Yogurt - Plain whole milk yogurt is a staple in my kitchen. It doesn't have added sugar like flavored yogurt, and it's so versatile. We eat it for breakfast with berries, Homemade Granola and a drizzle of honey if you want it sweeter. But it's also an ingredient in my Protein Pancakes, Pumpkin Waffles, and Smoothies, as well as dips like Mediterranean Hummus, and a topper for beef chili or loaded baked potatoes in place of sour cream.
- Maple Syrup - Real maple syrup is the sweetener and you only need ⅓ cup! I didn't try it, but I believe you could substitute honey or brown sugar.
- Butter - Just 2 Tablespoons is all you need, and you could substitute melted coconut oil or avocado oil.
- Almond Flour and Flour - I like to substitute some of the regular flour with almond flour to increase the protein.
- Walnuts - Adds a little crunch, more protein and a gorgeous topping! Use raw baking nuts.
- Chocolate Chunks - They look indulgent, but I only used ⅓ of a cup. A few are chopped and mixed in, but most are sprinkled over the top.
See recipe card below for full quantities.
Instructions
This banana nut bread can be mixed up in one bowl, no need to pull out the mixer, it's prepped and in the oven in 15 minutes!
Step 1 - Preheat the oven to 350°F and butter a glass loaf pan.
Mash the bananas with a fork on a cutting board and mix together all wet ingredients in a large bowl.
Step 2 - Add all the dry ingredients and mix just until the batter comes together.
Give the walnuts and chocolate chunks a rough chop, mixing about half (or less) into the batter.
Step 3 - Add the batter to a buttered loaf pan.
Sprinkle the remaining chocolate chunks and walnuts down the middle.
Step 4 - Bake for 65 to 70 minutes without opening the oven door.
The loaf is done when a toothpick or knife comes out clean. Allow to cool.
Recipe Notes & Tips
- Don't Open the Oven Door - This is the most common mistake in baking. Opening the oven door to peek can cause your banana bread to sink in the middle when it's trying to rise. It needs consistent heat, so don't open the oven door for at least an hour, (unless you know your oven tends to run hot).
- Frozen Bananas - When bananas on the counter are starting to over-ripen, you can freeze them to make banana bread later! Just peel and throw them in a jar or a bag. To use, let them on the counter thaw just enough so that you can mash them and toss them in the batter!
- Storage - Extra banana bread can be left covered on the counter for 2 or 3 days, or refrigerated a few days longer, or frozen for 3 months. Ours usually gets eaten within a day or two!
Recipe FAQs
Almond flour is a great healthy swap to add more protein, but you could make this banana bread with all regular flour, or substitute some with another nut flour or even some oats. You could also grind nuts in a food processor, making your own nut flour.
Yes, you could substitute the walnuts with pecans, or leave them out. The chocolate chunks could be any type of chocolate chips or chopped chocolate bars, and you can use more or less to your liking.
Yes, actually you can make this recipe without any butter at all! I know this because I accidentally discovered my bowl of melted butter in the microwave hours after making, and while I'm worried about my bad memory, everyone said the banana bread was still delicious!
More Healthier Baking!
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Chocolate Chunk Protein Banana Nut Bread
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Print Pin RateIngredients
- 3 bananas ripe
- ½ cup plain yogurt
- 2 Tablespoons butter melted
- ⅓ cup maple syrup
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 cup flour
- ¾ cup almond flour
- ½ cup walnuts roughly chopped
- ⅓ cup chocolate chunks whole or roughly chopped
Instructions
- Preheat the oven to 350℉ and butter a glass loaf pan.
- Peel and use a fork to mash the bananas well on a cutting board. In a large bowl, mix the bananas with the wet ingredients.
- Sprinkle in the dry ingredients, including about half of the chopped walnuts and chocolate chunks. Mix the batter until everything is just combined.
- Pour into the loaf pan and sprinkle the remaining walnuts and chocolate down the center.
- Bake for 65 to 70 minutes (do not open the oven door or peek for at least an hour). Test for doneness with a knife or a toothpick. Allow to cool.
Notes
- Don't Open the Oven Door - Opening the oven door can cause the temperature to suddenly drop, which can cause your banana bread to sink while it's trying to rise. While all ovens are different and baking times can vary, try to wait at least an hour before checking.
- Walnuts can be subbed with pecans or left out.
- Chocolate Chunks are optional, the amount can be increased or decreased to your liking, or you can use any type of chocolate chips or chopped chocolate.
Nutrition
This recipe is also included in my healthier baking ebook!
If you love this style of baking with healthier swaps like oats, nuts, yogurt, and maple syrup, this ebook is for you!
Mia says
I made this yesterday and it turned out delicious! I love the incorporation of the yogurt and almond flour which adds protein. I also love how maple syrup is used instead of granulated sugar which makes this treat feel "guilt free"! I would definitely recommend trying this recipe!
Meryl Downing says
Thanks Mia, so glad you liked it!