Name: Chocolate Chip Protein Banana Bread (Vegan)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: British
Ingredients: 120ml plant-based milk + 1 tbsp apple cider vinegar; 2 large ripe bananas (220g once mashed); 120g coconut sugar; 60g thick dairy-free yoghurt; 3 tbsp light olive oil; 1 tsp vanilla extract; 1 tbsp ground flaxseed or chia seeds; 210g plain flour; 40g Form Pureblend Protein; 2 ½ tsp baking powder; 1 tsp cinnamon; 85g dark chocolate chips, plus extra; 40g dark chocolate, melted

desserts

lunch & dinner

breakfast

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A light fluffy and tender Chocolate Chip Protein Banana Bread, packed with lots of dark chocolate chips. This loaf is naturally vegan and egg-free with a protein boost, too.

I love banana bread, and it’s been a while since I shared a new recipe, so here is one that ticks all the boxes: it’s lovely and tender; packed with chocolate chips; and is made with lighter ingredients like coconut sugar, dairy-free yoghurt and olive oil. I also love the addition of Form’s Pureblend protein powder which is unsweetened, flavourless and bakes so well. Simply stir it all together and bake until delicious before serving with some more melted chocolate on top, for a truly decadent dessert. That said, enjoy this for breakfast, brunch or as a snack, too.

A cut up loaf of Chocolate Chip Protein Banana Bread — Chocolate Chip Protein Banana Bread

Why will I love this banana bread?

This banana bread is so good:

Moist, tender, light and spongey
Packed with chocolate chips
Best served covered with melted dark chocolate
Tastes so indulgent
Made with wholesome ingredients
Naturally sweetened with coconut sugar and banana
Made with simple ingredients
Naturally egg-free, dairy-free and vegan
Nut-free
With a protein boost
Comes together in one bowl
Simple to make and bake
Everyone will love it
Tastes like bakery quality at home
Delicious for dessert, as a snack or served with yoghurt and berries for breakfast or brunch
- Try it toasted/grilled too
Flavoured with cinnamon
Great for meal prep as it lasts in the fridge and freezer

If you already love the sound of this loaf, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Slices of Chocolate Chip Protein Banana Bread — Form Pureblend Protein Banana Bread

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section below.

For the banana bread:

Dairy-free milk: I use soya milk usually (one with minimal ingredients) but almond, oat or coconut will also work.
Apple cider vinegar: to add to the milk (this curdles the mix and creates a vegan buttermilk).
Ripe banana: the riper the better as they are softer and sweeter.
Coconut sugar: for sweetness. You can also use half caster and half light brown sugar.
Thick dairy-free yoghurt: I use Cocos organic coconut yoghurt or NUSH protein yoghurt as they are both made with simple and natural ingredients.
Light olive oil: to add fat and moisture.
Vanilla extract: for flavour.
Ground flaxseed or chia seeds: these act as an egg-free cake binder and also add fibre.
Plain flour: to keep it light and moist. If wanting to try this with gluten-free flour, make sure it contains xanthan gum (or add ½ tsp of your own).
Form protein powder: I use the Pureblend protein from Form which is unflavoured and unsweetened and so good for baking with. I can imagine the vanilla protein powder will also be so good.
Baking powder: for the rise.
Cinnamon: for flavour.
Dark chocolate: I love to use Raw Halo buttons or HU Kitchen chocolate bars chopped up or use some dairy-free chocolate chip. Then also melt some extra chocolate to pour on top after it’s baked.

A slice of Chocolate Chip Protein Banana Bread on a plate — Chocolate Chip Protein Banana Bread

Is this gluten-free and nut-free?

You can try these with GF flour (with xanthan gum, or add ½ tsp of your own) but I have not tried this and it’s naturally nut-free – just check your milk, yoghurt and chocolate.

How do I make this?

This is ready in a few steps:

Combine the milk and vinegar: and leave for 5 minutes to curdle.
Mash the banana: until smooth.
Stir together the wet ingredients: until combined.
Sift in the dry ingredients: and whisk again until smooth.
Fold in the chocolate chips: and pour into the tin.
Bake until golden and well risen: about 50 minutes.
Allow to cool and then cover with melted chocolate: and slice.

A loaf of Chocolate Chip Protein Banana Bread — Chocolate Chip Protein Banana Bread

A half eaten slice of Chocolate Chip Protein Banana Bread — Chocolate Chip Protein Banana Bread

How long will it last?

Keep this banana bread in an airtight container for 3-5 days (in the fridge overnight but best eaten at room temperature) and freeze it for 1 month, wrapped well. Allow to defrost before eating.

What other recipes can I try?

For more banana bread ideas: