CHOCOLATE PROTEIN BANANA BREAD (VEGAN)

CHOCOLATE PROTEIN BANANA BREAD (VEGAN)

Got a few extra bananas that are about to go bad? This chocolate protein banana bread is a decadent alternative to your basic bread recipe – perfect for your inner chocoholic! It’s a healthy breakfast or snack option with less than 150 calories per slice, 11 grams of protein, 6 grams of fiber and just 7 grams of sugar (from the bananas). Of course, being vegan, it’s dairy-free, egg-free and whey-free, too! Coconut flour makes this bread gluten-free and lower in carbs, but you can substitute twice as much of another flour if preferred (all-purpose, brown rice, gluten-free baking blend, oat flour). 

This rich, moist bread gets its protein from from LivWell Nutrition Raw Plant Protein (a blend of brown rice, pea, and hemp protein). This protein powder is cold-crafted with no MSG byproducts, artificial or synthetic ingredients, and is certified vegan, gluten free, organic, and non-GMO. Did I mention it tastes great? Feel free to use my code “NOEXCUSES” for 10% all orders from www.livwellnutrition.com. If you don’t have this particular brand, any type of plant-based protein should work in this recipe so long as you like the flavor. You should also be able to substitute whey protein or a whey-casein blend in this recipe (though this doesn’t work for most vegan recipes). 

To sweeten this lovely loaf, I used Pyure Organic Stevia Blend (get the best deal on Amazon). This is a sugar-free, calorie-free, all-natural blend of stevia and erythritol that has no bitter aftertaste. Feel free to use an equal measure of Truvia Baking Blend (has more calories and sugar), or twice as much baking stevia, plain erythritol, or granulated sugar. I don’t recommend subbing honey or maple syrup without making other modifications. For best results, use a high-quality cocoa powder like Ghirardelli 100% unsweetened cocoa

For the bananas, it’s best to use speckled or black bananas as opposed to greenish or bright yellow ones. I’ve also found organic bananas have way more flavor than regular bananas! The applesauce adds extra moisture, but you can swap it out for dairy-free yogurt or nonfat plain Greek yogurt for extra protein. The ground flaxseed with warm water replaces egg in this recipe, but you can substitute one whole egg or two egg whites if not vegan. 

Feel free to add some dark chocolate chips too – I love Ghirardelli 60% cacao chips (always have some in my pantry for snacking!) but you can use Enjoy Life for a dairy-free vegan version. The chocolate chips are not included in the nutrition facts. Oh and PS… this bread is absolutely incredible topped with Sweet Mama Mel’s Chocolate Brownie Coconutter (use code “NOEXCUSES” for 15% off sweetmamamels.com). I also used some in the actual loaf but you can totally use coconut oil or any other oil if that’s all you have. 

Here’s the printable recipe! I’d love for you to rate/comment below if you try it 🙂

This post contains affiliate links. 

Chocolate Banana Protein Bread (Vegan)
Makes 8 servings
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Ingredients
  1. 1 tbsp. ground flaxseed*
  2. 2 ½ tbsp. warm water*
  3. 100g protein powder (I used LivWell Nutrition raw cacao plant protein)*
  4. 1/2 cup stevia-erythritol blend*
  5. 1/3 cup unsweetened cocoa powder
  6. 1/4 cup coconut flour*
  7. 1 1/2 tsp. baking powder
  8. 1 tsp. baking soda
  9. 1/4 tsp. salt (optional)
  10. 1 1/2 cup (~3 medium) mashed bananas
  11. 1/2 cup unsweetened applesauce*
  12. 2 tbsp. coconut oil (I used Sweet Mama Mel’s chocolate brownie coconutter)*
  13. 1 tsp. vanilla extract (optional)
  14. 1/4 cup chocolate chips (optional)
  15. *See above for substitutions.
Instructions
  1. Preheat oven to 325 degrees F.
  2. Combine ground flaxseed and warm water and let sit for 5 minutes.
  3. Meanwhile, whisk together dry ingredients (through salt) in a medium mixing bowl.
  4. Add mashed banana, soaked flaxseed, and other wet ingredients (through vanilla), mixing until just combined (mixture will be thick).
  5. Stir in chocolate chips if desired.
  6. Line a bread pan with parchment paper (highly recommended) or lightly coat with cooking spray.
  7. Spread batter evenly over bottom of pan using a spatula.
  8. Bake for 55-60 minutes until a toothpick or knife inserted comes out clean (you may need less time if baking with whey or casein).
  9. Let cool 15-20 minutes before slicing (otherwise it will fall apart) and enjoy!
  10. Store leftovers in the fridge up to one week or in the freezer up to one month.
Notes
  1. Calories (per serving, minus optionals): 148kcal, Fat: 4.4g, Sat fat: 3.0g, Carbs: 20g, Fiber: 6g, Sugar: 7g, Protein: 11g, Sodium: 246mg
  2. © 2017 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing noexcusesnutritionllc@gmail.com. If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
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