Since my parents and my partner love banana bread so much, I’ve spent a lot of time dabbing in these recipes.
Let me just start by saying… You wouldn’t believe this is healthy.
This chocolate banana bread tastes like dessert—moist, rich, deeply chocolatey, with gooey chocolate chips in every bite—but it’s actually packed with protein, has no oil, no refined sugar, and zero dairy.
And it still manages to taste like something you’d sneak from a bakery window.
This is one of those recipes that started off as an experiment to “make something healthier” and somehow turned into a weekly obsession.
My partner devours it without even realizing it’s secretly good for him.
I love having a slice post-workout with almond butter or late at night when I want something chocolatey but don’t want to ruin my morning.
This also freezes beautifully—so you can slice and stash it for future cravings.
If you love banana bread, but want to add a rich cocoa twist and a big protein boost, this one’s for you.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips to Make it Even Better
- Use a 9×5 non-stick loaf pan for the perfect bake and easy release.
- For deeper chocolate flavor, add a tablespoon of Dutch-processed cocoa instead of regular cocoa.
- I love using chocolate pea protein for extra richness without the dairy.
- For sweeter bread without sugar, toss in 2 chopped Medjool dates
High Protein Chocolate Banana Bread (Oil-Free, Sugar-Free, Dairy-Free)
Course: DessertDifficulty: Easy8-10
slices10
minutes45
minutesIngredients
2 large ripe bananas (very spotty)
2 eggs
¾ cup plain Greek yogurt or dairy-free yogurt
½ cup unsweetened almond milk
1 teaspoon vanilla extract
½ cup protein powder (unflavored or chocolate)
¾ cup oat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup sugar-free chocolate chips
Optional: 1–2 tablespoons maple syrup or date syrup if you like it sweeter
Directions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. In a large bowl, mash the bananas until smooth.
- Add the eggs, Greek yogurt, almond milk, vanilla, and optional maple syrup, then whisk until fully combined. In a separate bowl, whisk together the protein powder, oat flour, cocoa powder, baking soda, and salt.
- Slowly stir the dry ingredients into the wet mixture until just combined—don’t overmix. Fold in the chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the loaf pan and spread it evenly, then sprinkle the remaining chips on top.
- Bake for 40–45 minutes or until a toothpick comes out mostly clean (some melted chocolate is okay!). Let cool for at least 15 minutes before slicing.
- You can make this all the time and feel zero guilt.
Variations & Substitutions
Vegan version: Replace eggs with 2 flax eggs (2 tbsp flaxseed + 6 tbsp water) and use dairy-free yogurt.
No protein powder? Add ¼ cup extra oat flour and 1 tablespoon nut butter.
Nut-free? Swap almond milk for oat milk, and use seed-based yogurt.
Make it double chocolate: Add 1 teaspoon instant espresso powder to the batter to intensify the chocolate flavor.
Add-ins: Stir in chopped walnuts, shredded zucchini, or even a swirl of almond butter before baking.
This high-protein chocolate banana bread is everything I want in a recipe: indulgent but healthy!
Whether you eat it for breakfast, snack, or dessert, it always hits the spot.
It’s rich without being heavy, sweet without any crash, and the kind of thing you’ll want to make again the second you take your last bite. And hey—if you eat two slices, no judgment. I always do.
