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 Chocolate Protein Banana 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).
Protein recommendations
To add extra protein, I used LIV Body Lean Vegan Protein in Peanut Butter Chocolate (any complementary flavor will work!). You can apply my code “SARAHWILKINS” for free shipping on all LIV Body orders! 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. Whey tends to dry out baked goods!
Flour substitutions
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, oat flour (oats blended into a flour), spelt flour, sweet white sorghum flour, white whole wheat flour, or cassava flour.
Sweetener substitutions
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 :)
Other substitutions
This recipe does call for egg whites but you can totally substitute four tablespoons of ground flaxseed soaked in half a cup 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 butter.
The only other ingredients you’ll need are unsweetened cocoa, baking soda, and pure vanilla extract. Oh, and three spotty bananas of course!
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
Sarah Wilkins
8
10 minutes
50 minutes
219
Breakfast
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.
Ingredients
- 3/4 cup (90g) gluten-free baking flour* (or regular all purpose flour, see notes)
- 1/2 cup (60g) vegan protein powder* I used LIV Body Lean Vegan Protein, use code SARAHWILKINS for free shipping
- 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 (35g) unsweetened cocoa powder
- 1 tsp. baking soda
- 1 1/2 cup (330g) ripe bananas,* mashed
- 1/2 cup (4 large) egg whites* (or vegan egg replacer, see notes)
- 6 tbsp. creamy peanut butter*
- 1 1/2 tsp. vanilla extract (optional)
*See blog post above for more substitutions.
Directions
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through baking soda) 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 coat with cooking spray.
Spread batter evenly in the pan and bake for 45-50 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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