Double Chocolate Protein Banana Bread
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GLUTEN FREE DOUBLE CHOCOLATE PROTEIN BANANA BREAD

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For the last year and a half, banana bread has gained more popularity among recipes. However, in this family, we are suckers for chocolate. For that reason, I made this Double Chocolate Protein Banana Bread.

Gluten free Double Chocolate Protein Banana Bread

What do we need for this Double Chocolate Protein Banana Bread?

I always buy bananas in our weekly shop, most of it is eaten within the week but sometimes there are some leftovers. Therefore, those are the ones we want. Beautiful brownish-black spots covering the yellow skin telling us they are getting sweeter and softer which is perfect for baking.

Chocolate sourdough Banana Bread

Cacao powder….. who doesn’t have cacao powder nowadays in their pantry? Well, if you don’t have any, plan ahead and buy some. I use Organic Cacao powder, unsweetened, this is my favorite brand.

Gluten free sourdough starter discard, yes, yes, yes, I made this bread with some discard that I have after feeding my GF SDS and I was not going to throw it out. Such a waste. I always use it for something like my GF Sourdough Pumpkin waffles. But, now I am making this delicious and nutritious bread. On the other hand, if you don’t have sourdough starter discard, I will leave you the conversion in the recipe, so, no worries.

Why Double Chocolate Protein Banana Bread?

As you may know, I try to include protein as much as I can in my meals, bread, waffles, pancakes, cakes, etc. Because it helps me in building muscle, losing fat as well as keep me satiated for more time. Therefore, I am using Beef Isolate Protein Powder, unflavored. Otherwise, you can use any protein powder that you have or swap it with more flour.

Chocolate Banana Bread

What about sweeteners?

Right, sweeteners, I don’t use refined white sugar in my recipes, you probably have noticed. Instead, I use erythritol, stevia and my new discovery allulose and a tad of organic coconut sugar, to accomplish the perfect sweetness. To keep my blood sugar low that helps as well in the fat loss journey. A side note here, because I am using sweeteners in the bread does not mean it is going to be any less tasty or sweet. On the contrary, the bread is sweet and delicious, so much that my stepdaughters and husband didn’t even notice. And you are also cutting calories and carbs in this way. Who says that to lose fat you have to eat bland and horrible tasteless food? No, no, on my website you’ll find plenty of healthy, macro-friendly recipes that will help you to achieve your goals.

Here are some links to recipes:

Double Chocolate Banana Bread

Other Ingredients:

In addition, you will need baking powder and baking soda, along with Organic apple cider vinegar. Why? They are going to help your Double Chocolate Banana Bread rise up. Giving it the lift and bounciness that we want, and not a flat and dense heavy bread.

The egg yolk, along with the ghee or coconut butter, almond milk and sugar-free syrup, will keep the bread moist, as well as the bananas, of course.

Psyllium husk and xanthan gum, well, they are known to be binders in any gluten free recipe, so we can’t leave them out of this one.

Walnuts and dark chocolate chips are the perfect complement for this Double Chocolate Banana Bread. Add more or less as you desire, or swap the walnuts for any nuts you have.

Flours, in this recipe I wanted to keep it simple. I am using flours that can be found in most shops. If you are gluten intolerant, I’m quite confident that you have buckwheat groats or flour in your pantry, as well as oats or oat flour. Just make sure are gluten free certified.

Spices, you might think because is Double Chocolate Banana Bread you won’t need any. However, it won’t taste the same if you don’t add cinnamon, nutmeg and ginger in this recipe.

Protein Banana Bread

Substitutions:

Egg: the loaf only has one egg, you can try a flax egg or chia egg, but sometimes this makes the bread denser. Try it and let me know how it goes? Regarding the egg yolk, you could substitute it with vegetable oil.

Ghee: I am lactose intolerant and ghee is not dairy-free but it is lactose-free. How? Well, in order to make ghee, you need to boil the butter to remove all milk solids during the process of making it. Therefore, those who are lactose intolerant are safe to consume ghee. However, if you are extremely sensitive to dairy, try it and experiment and see if it works for you. So, you can use instead vegan butter, shortening or coconut butter. The latter could cause the banana bread to get a little hard due to its natural room temperature. Experiment!

Nuts: if you have a nut allergy feel free to swap the almond milk for any other and the walnut just omit them.

Let’s do some baking!

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

Protein Chocolate Banana Bread

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This is my recipe for Double Chocolate Protein Banana Bread. If you like the recipe then consider sharing it with other Protein lovers on social media.

DOUBLE CHOCOLATE PROTEIN BANANA BREAD

Recipe by iKarolinaCourse: Breakfast, Dessert, Recipes, SnackCuisine: AmericanDifficulty: Easy
Servings

14

servings
Prep time

20

minutes
Cooking time

49

minutes
Calories

133

kcal
Resting Time

2

minutes

This Gluten Free Double Chocolate Protein Banana Bread is moist and tender yet sturdy. Loaded with protein, walnuts and chocolate chips.

Ingredients

  • 250g Ripe Bananas, mashed

  • 130g Gluten Free Sourdough starter discard

  • 60g Buckwheat Flour, gluten free (if not using sourdough starter discard add 65g more)

  • 40g Oat Flour, Gluten free

  • 10g Psyllium Husk, whole

  • 30g Organic Cacao Powder, unsweetened

  • 60g Isolated Beef Protein Powder, unflavored

  • ¼ tsp Xanthan Gum

  • 1 tsp Baking Powder, gluten free

  • ½ tsp Baking soda

  • 110g Blend of sweetener (60g erythritol, 40g allulose, 10g coconut sugar)

  • 4 packet Sweetleaf Stevia powder

  • 1 tsp Cinnamon ground

  • ½ tsp Nutmeg ground

  • ½ tsp Ginger ground

  • ¼ tsp Salt

  • 1 tsp Vanilla extract

  • 30g Ghee or coconut butter

  • 30g Almond Milk, unsweetened

  • 65g Water if not using sourdough starter discard

  • 30g Sugar free Syrup

  • 1 large egg, about (60g out of shell)

  • 1 large egg yolk (about 19-20g)

  • 1 Tbsp Organic apple cider vinegar

  • 30g Walnuts, cut into small pieces + 10g for decoration

  • 30g Dark chocolate chips + 10g for decoration

Directions

  • Line a 21cm x 11cm loaf pan with parchment paper. I recommend spraying the pan with cooking spray before and then place the paper. Secure the paper with some clips, and set aside.
  • In a medium bowl mix the flours, cacao powder, protein, psyllium husk, spices, baking powder and baking soda. Set aside.
  • Chops the walnuts and dark chocolate if not using chocolate chips and set aside.
  • In a large bowl, mash the bananas until smooth, add the egg and egg yolk, sugar free syrup, almond milk and apple cider vinegar, whisk until fully combined. Then add the sweeteners and whisk again.
  • Now add the melted and cooled ghee, follow by the vanilla extract and sourdough starter discard. Whisk until smooth.
  • It is time to pour the wet mix over the dry ingredients and fold in with a spatula, until no dry spots are seen.
  • Now add the walnuts and chocolate chips/chunks and fold in.
  • Pour the batter into the prepare parchment-lined loaf pan and sprinkle with the additional chocolate chips and half whole walnuts as a decoration.
  • Place the loaf pan in a warm place for 2 – 4 hours until the batter has risen between 15-25%.
  • When the batter is ready, preheat the oven at 165C fan-assisted for 20 mins or until reaches the temperature.
  • Bake in the middle rack for 40min, insert a skewer or toothpick in the center, if it comes out clean it is ready, if it’s kind of gooey leave it in for a further 5 min and check again*. Mine took 50 mins in total. But every oven is different**.
  • Transfer to a wire rack and leave it cool in the loaf pan for 15 mins then take it out and place in the wire rack and leave it cool fully before slicing***.
  • 13. Enjoy!

Notes

  • *If the bread is not ready at 40 mins put on loosely a piece of tin foil to avoid get it burnt on top.  
  • **I advise to turn around the loaf pan at 35 mins mark in case hot spots in the oven, for an even rise.
  • ***I usually slice it the day after, waiting for the flavors to develop more and also to achieve that moist banana bread that we all love.

Nutrition Facts

14 servings per container

Serving Size1g


  • Amount Per ServingCalories133
  • % Daily Value *
  • Total Fat 6g 10%
    • Saturated Fat 3g 15%
  • Cholesterol 16mg 6%
  • Sodium 90mg 4%
  • Potassium 125mg 4%
  • Total Carbohydrate 16g 6%
    • Dietary Fiber 3g 12%
    • Sugars 4g
  • Protein 7g 15%

  • Vitamin A 1%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 11%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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