Double Chocolate Protein Banana Bread Recipe

Banana bread is already a comfort-food staple, but what if we made it even better? More protein, more chocolate, and ingredients that fuel your body—not just your cravings.

This double chocolate protein banana bread is rich, moist, and packed with nourishing ingredients like oat flour, cottage cheese, and cocoa powder. The cottage cheese boosts protein and keeps it extra soft and bouncy (trust us, you won’t taste it!), while oat flour makes it naturally gluten-free and fiber-rich.

Perfect for breakfast, an afternoon snack, or a post-dinner treat. And if you want to take it to the next level, try it with a drizzle of melted chocolate, a smear of butter, or a sprinkle of beeya seed cycling blends for added benefits.

Makes: 1 loaf
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients

• 1 cup mashed bananas (extra ripe works best)
• 1/3 cup maple syrup
• 1/3 cup avocado oil
• 1/2 cup cottage cheese
• 2 tsp vanilla extract
• 1 Tbsp apple cider vinegar
• 2 eggs
• 1 1/2 cups oat flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt (plus extra for garnish)
• 1/2 cup chocolate chips
• Extra toppings: butter, melted chocolate, beeya seed cycling blends

Instructions

1. Preheat your oven to 425°F. Line a 4×8″ loaf pan with parchment paper and lightly grease it with avocado oil or non-stick spray.
2. In a blender or mixing bowl, combine the mashed bananas, maple syrup, avocado oil, cottage cheese, vanilla extract, and apple cider vinegar. Blend until smooth to eliminate any banana chunks or cottage cheese texture.
3. Add the eggs and whisk until fully incorporated.
4. In a separate bowl, whisk together the oat flour, cocoa powder, baking soda, baking powder, and sea salt.
5. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined—avoid overmixing to keep the bread light and fluffy.
6. Stir in most of the chocolate chips, saving a small handful for the topping.
7. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
8. Bake for 10 minutes at 425°F. Then, without opening the oven, reduce the temperature to 350°F and continue baking for 38-42 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy! We like to top ours with a bit of butter and a sprinkle of beeya seed cycling blends for an extra boost of nourishment.