It’s been a bit since I made something chocolate, so I figured now was as good a time as any. One of my most absolute favorite combinations in the world is banana and chocolate, so when I had quite a few bananas leftover this past week, I knew exactly what to do with them. Obviously I like to use bananas quite often in my baking, as they are quite a super versatile ingredient and packed full of important micronutrients, so I’m sure this admission comes to no surprise to any of you :P. I also love using dark chocolate cocoa powder to give a richer flavor and color to my baked goods, as seen above.
The photos above shows the batter after mixing all of the wet ingredients until smooth, and then the addition of the dry ingredients before stirring together. I always forget to capture this step with a photo, so I’m super glad that I did this time around <3. Once everything is blended together, it should look something like this:
Let me say that this batter was THICK, but in a good way; if you end up with a brownie batter-like consistency, then you did it right. This could have definitely been baked in two dishes versus three, but I was trying to reduce the macros per serving ratio, so hopefully that explains my reasoning a bit more. Also, the flavor of this bread tastes pretty much like a brownie, so if you want to feel “naughty” while eating something with decent macros, then this is definitely the recipe for you.
Classic Dark Chocolate Protein Bread
Yields: 24 servings
🔸106g FlapJacked Buttermilk Protein Pancake & Baking Mix
🔸84g FlapJacked Double Chocolate Protein Cookie & Baking Mix
🔸1 package (approximately 44g) sugar free instant pudding & pie filling mix in chocolate
🔸60mL unsweetened cashew milk
🔸2 whole eggs
🔸138g liquid egg whites
🔸310g (approx 3-4 small to medium size) ripe bananas, mashed
🔸150g plain Greek yogurt (I used 0% here)
🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in candy bar
🔸30g dark chocolate cocoa powder
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
🔸1 tsp (5g) ground cinnamon
- Preheat oven to 375F.
- Place bananas in a bowl and mash until smooth. Add all other wet ingredients and mix until smooth, then add all other ingredients until well blended.
- Spray 3 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
- Bake for approximately 18 to 25 minutes or until toothpick comes out clean.
- Let cool & enjoy! Refrigerate any leftovers for freshness. You can even break into bite size pieces and freeze for a dessert topping!
Nutrition Information (approximate per serving):