So, last week when I spotted a couple dark brown bananas begging to be eaten, I realized chocolate chip banana bread was exactly what I was craving. I am always saving and pinning banana bread recipes because it’s something I can’t just get enough of. I used this recipe as a starting point and changed it to so it packed a protein-punch (and to accommodate what I had on hand!). It came out super moist, sweet, and delicious.
Somehow my boyfriend and I made a whole loaf disappear in a matter of days. The only question now is when I’m going to get my hands on some overripe bananas to make it again.
-3 very ripe bananas, mashed (I mashed them in a little bowl using a fork.)
-4 oz natural applesauce
-1 Tbsp butter
-2 egg whites
-1 cup whole wheat white flour
-1/2 cup of vanilla protein powder (I used Vega but use whatever brand you like. You can also substitute 1/2 cup more of flour instead.)
-1/2 tsp salt
-1 tsp baking powder
-1 tsp baking soda
-1/2 cup organic coconut sugar (regular sugar works)
-1/4 cup baking Stevia (or your favorite sweetener)
-1 tsp vanilla extract
-1/3 cup semi-sweet dark chocolate chocolate chips
1. Preheat oven to 350 degrees.
2. Spray a loaf pan with non-stick cooking spray and set aside.
3. In another bowl cream butter, applesauce, vanilla, brown sugar, and Stevia.
4. Add egg whites and mashed bananas to wet ingredients bowl and beat with a mixer on medium speed for 2-3 minutes.
5. In a separate larger bowl, mix together whole wheat flour, protein powder, salt, baking powder, and baking soda.
6. Add the dry ingredients to the wet ingredients and mix together until blended-be careful not to over mix!
7. Gently stir in chocolate chips to the mix.
8. Transfer the mixture evenly into the loaf pan.
9. Bake for 35-45 minutes until a fork inserted in the middle of bread loaf comes out clean.
I sliced the loaf into 10 pieces after it cooled and then immediately enjoyed a slice while the chocolate chips were still gooey. It’s perfect topped with nut butter as a snack or for breakfast!