Ingredients
Scale
- 3 medium ripe bananas (about 12 oz/360 g)
- 2 large eggs
- 1/4 cup (60 g) nut butter (almond, peanut, cashew, or sunflower seed butter)
- 1/3 cup (70 g) granular sweetener (monk fruit or brown sugar)
- 1 tsp vanilla extract
- 1/6 tsp sea salt
- 1 1/2 cup (150 g) oat flour or preferred flour
- 1/2 cup (50 g) cocoa powder
- 2 tsp baking powder
- 1/4 cup (40 g) chocolate chips, plus extra for topping (optional)
- Optional High Protein: 1/2 cup (50 g) protein powder as a replacement for 1/2 cup flour
Instructions
- Preheat oven to 350°F (180°C). Line a 20 cm (7.9 inch) loaf pan with parchment paper or grease with oil.
- Mash bananas in a large mixing bowl. Stir in nut butter and eggs until well combined.
- Add granular sweetener, vanilla extract, and salt. Mix for ~2 minutes until well combined.
- Stir in oat flour (and protein powder if using), cocoa powder, and baking powder. Fold in chocolate chips.
- Pour batter into prepared pan. Sprinkle additional chocolate chips on top if desired.
- Bake 30–40 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to wire rack and cool completely before slicing.
Notes
- Use vegan protein or casein for high protein; avoid whey to prevent dryness.
- Nutrition calculated using monk fruit; brown sugar will increase calories/carbs.
- Store at room temperature 2–3 days, refrigerate up to a week.
- Freezes up to 3 months; slice before freezing for portion control.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Freshly Baked Breads
- Method: Quick Bread
- Cuisine: Gluten-free, Oil-free