You’d be forgiven for wondering why the number of recipes pairing bananas and chocolate on this blog are proliferating. Well, the truth is … I really love bananas with chocolate. But I’ve also found that bananas, like berries, are a fruit that I can eat and enjoy without fear of a nasty GI Jane backlash from my gut. So there is no bad with bananas and let’s be totally honest here. Doesn’t everyone love bananas with chocolate? Almost everyone, then?
This isn’t the first banana and chocolate protein bread on this site … but I’ve turned the first one upside down and spun it around this time. I love a chocolate bread with bananas in it, but I also love a banana vanilla bread with some chocolate strewn throughout. Something for every mood and for everyone.
Down to business! This bread has an open texture and is moist and light for a protein bread. I did not add any extra sweetener as I quite like the sweetness from the banana. If you prefer your bread sweeter and more cake-like, feel free to add some, to taste. I also used 100% cacao chocolate as I love the contrast of the intense chocolate to the banana. Use whatever you prefer, but know that a lower cacao content will generally mean the carbohydrate content will increase, mostly due to the addition of sugar.
Of course, some of you prefer to use flavoured protein powders. If so, this would work best with vanilla flavoured. In that case, you can omit the vanilla, and you may find that the sweetened powder will make the bread sweet enough, if you prefer it sweeter.
This recipe is suitable for anyone on a low fructose and fructan diet, as well-being tree nut free. If you use gluten-free oat flour, it will also be suitable for anyone on a gluten-free diet. You can use rice protein in place of the whey and casein along with a non-dairy yoghurt substitute if you wish to make it dairy free. There are some great coconut milk based yoghurt out now which would be fantastic in this bread. This bread is also refined sugar free and free from added unrefined sugars.
The photos are pretty simple as I was busy cooking up my weekly stash of goods. Making an effort to get my daily diet back on track this week! This banana bread is my guilt free, nutrition-packed, snack on the go
You will find the macronutrient profile at the bottom of the recipe. This recipe serves about six so that one-sixth of the recipe provides about 19 grams of protein. It has some good quality carbohydrates, is relatively low in fat and provides about 3 grams of dietary fibre. Not bad at all, is it?
Makes 1 loaf (21cm x 10cm loaf tin)
165 grams egg whites (or 3 large eggs)
225 grams very ripe banana (edible flesh only, about 3 medium)
75 grams oat flour (gluten-free, if required, or substitute quinoa flour)
15 grams coconut flour
30 grams unflavoured whey protein (I used Professional Whey NZ WPI or rice protein)
40 grams unflavoured micellar casein (I used Professional Whey Micellar Casein or rice protein)
1 teaspoon vanilla powder (I used Professional Whey Organic Vanilla Powder. Substitute vanilla bean paste or seeds scraped from 1 vanilla pod)
1 teaspoon bicarbonate of soda
150 grams 0% thick Greek yoghurt (I used Chobani Plain 0%)
50 grams dark chocolate, chopped into chunks or shavings (I used Willie’s Cacao Venezuela Black Carenero 100%)
sweetener, to taste (optional)*
*I did not add any sweetener as the bananas were very ripe and super sweet enough for me. However, check the batter to make sure it is sweet enough for you. If not, add some of your preferred sweetener, whether it be honey or maple syrup, pureed medjool dates, coconut or rapadura sugar, or stevia or a stevia blend.
Preheat the oven to 180℃.
Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.
Place the egg whites (or whole eggs) into a large mixing bowl. Mash 150 grams of the banana and add to the egg whites. Beat on a low to medium speed until the egg whites are frothy and the banana is well incorporated. The mixture should be whipped and creamy. Reserve the remaining 75 grams of banana.
Sift together the oat flour, coconut flour, whey and casein powders, vanilla powder, and bicarbonate of soda. Add half of the dry ingredients to the bowl and mix well. Add the yoghurt and beat again. Add the remaining flour mixture and beat until smooth. If you wish to make this bread sweeter, test the batter and add your preferred sweetener and mix in well.
Slice or chop the reserved banana. Add the banana and chopped or shaved chocolate and fold in to the batter. Pour the batter into the prepared loaf tin.
Bake for about 30 to 35 minutes until risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out.
This loaf keeps, wrapped, in foil, in a freezer bag, in the fridge for several days. It is best served slightly warm. It’s fantastic spread with some freshly made peanut butter or topped with ricotta, cottage cheese, or thick yoghurt and extra fruit as a snack, breakfast, or dessert.
The macros provided below are all based on the recipe as stated. I used egg whites and the combination of whey and casein proteins as stated. Expect some variations if you use other protein powders and if you use whole eggs, although the variance will be small.
The difference might be more pronounced if you use a different chocolate, unless you use another 99% or 100% cacao chocolate.