Amazing 100-Calorie Chocolate Protein Banana Bread
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 12⅔” thick slices
Calories: 100kcal
Course: Breakfast, Dessert, Post-Workout
Cuisine: American
With just 100 calories a slice, this healthy Chocolate Protein Banana Bread is as good as it gets! A fat free and sugar free chocolate banana bread made with whole wheat flour and sweetened with chocolate protein powder. No oil and no sugar added!
Ingredients
1¼cupMashed Banana, 300g, from 2½ medium
½cupAlmond Milk
⅓cupNon-fat Greek Yogurt, about 75g, Room temperature
2Eggs, Room Temperature
1tspVanilla
1cup + 2 TbspWhole Wheat Pastry Flour, 135g
½cupChocolate Protein Powder, 1½ scoop, about 45g
⅓cupCacao Powder, or Unsweetened Cocoa Powder
1TbspBaking Powder
Instructions
Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together mashed banana, almond milk, Greek yogurt, eggs and vanilla.
In another bowl, whisk whole wheat flour, chocolate protein powder, protein powder and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the bread dense.
Pour batter into prepared loaf pan.
Bake for 55-60 minutes, covering with a foil tent after 40 minutes.
A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.
For a dairy free recipe, use coconut yogurt (recipe will not be fat-free in this case).
To replace whole wheat pastry flour, use all-purpose flour.
Do not over mix the batter or too much gluten will develop because of the whole wheat flour, giving a gummy texture. Protein powder could also get over-mixed and give a dense texture.
Storage:
Let the bread cool completely before storing so that it remains fresh.
Room temperature: 3 days, tightly wrapped in plastic wrap or airtight container.
Fridge: 1 week in an airtight container.
Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags. Loaf can be stored whole or as individual slices.