CHOCOLATE PEANUT BUTTER PROTEIN BANANA BREAD
Chocolate Peanut Butter Protein Banana Bread! Okay, that’s a mouthful, but it’s a delicious mouthful. This bread has rich chocolate and peanut butter flavors, a moist, dense texture, and added protein. Did I mention it’s gluten-free and easily made vegan? Yep, and you can make this recipe into muffins too 😉 You might also like my vegan Fruit & Nut Protein Bread!
Did you know? Peanut butter is about half monounsaturated fat and half omega-6 fat, so it’s thought to have either a neutral or positive effect for reducing inflammation (source).
To add extra protein, I used LIV Body Lean Vegan Protein in Peanut Butter Chocolate. You can apply my code “NOEXCUSES” for 20% off all LIV Body products! If you don’t have this specific protein, other vegan protein powders should work, or you can substitute a whey blend protein plus half a cup extra peanut butter, Greek yogurt, unsweetened applesauce, or an extra banana. Unfortunately whey tends to dry out baked goods!
For the flour, I used a combination of gluten-free baking flour, powdered peanut butter (peanut flour), and vegan protein powder. If you don’t have powdered peanut butter, you can substitute half gluten-free flour, half protein powder. It should have similar macros!
If you don’t have gluten-free baking flour, try all-purpose flour, buckwheat flour, oat flour (oats blended into a flour), spelt flour, sweet white sorghum flour, white whole wheat flour, or cassava flour.
To add sweetness without all the sugar, I used my favorite organic stevia blend that’s twice as sweet as sugar. Any granulated sweetener will work! If you substitute baking stevia, granulated erythritol, or granulated sugar like coconut sugar, you may need up to twice as much (one cup)to achieve the same level of sweetness. If using stevia extract or drops, please refer to the brand-specific conversion chart!
This recipe does call for egg whites but you can totally substitute three tablespoons of ground flaxseed soaked in six tablespoons of warm water, or an equivalent amount of vegan egg replacer. Also, if you’re allergic to peanut butter, feel free to swap out the peanut flour as mentioned above and use almond butter, cashew butter, sunflower seed butter, or one-quarter cup of coconut oil or vegan buttery spread.
The only other ingredients you’ll need are unsweetened cocoa, baking soda, and pure vanilla extract. Oh, and four spotty bananas of course! If you only have three you can substitute half a cup of unsweetened applesauce no problem.
Here’s the printable recipe for this Chocolate Peanut Butter Protein Banana Bread! I hope you’ll rate and comment below if you try it 🙂
This post contains affiliate links and is sponsored by LIV Body.
Chocolate Peanut Butter Protein Banana Bread
- 3/4 cup (90g) gluten-free baking flour*
- 1/2 cup (60g) vegan protein powder* I used a LIV Body Lean Vegan Protein, use code "NOEXCUSES" for 20% off
- 1/2 cup 60g powdered peanut butter*
- 1/2 cup calorie-free sweetener* I used one that’s twice as sweet as sugar
- 1/3 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt optional
- 2 cups (4 medium) ripe bananas* mashed
- 6 tbsp. (3 large) egg whites*
- 1/3 cup creamy peanut butter*
- 1 1/2 tsp. vanilla extract optional
*See above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- In a separate bowl, mash bananas and add remaining wet ingredients (through vanilla).
- Combine wet and dry ingredients, mixing just until no dry clumps remain.
- Line a loaf pan with parchment paper (recommended) or generously coat with cooking spray.
- Spread batter evenly in the pan and bake for 50-60 minutes until a toothpick or knife inserted comes out mostly clean.
- Let cool in pan for 10-15 minutes, then cut into 8 slices.
- Leftovers will keep in the fridge in an airtight container at least one week, or in the freezer at least one month.
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