Chocolate Banana Bread
A moist and flavorful banana bread enhanced with chocolate whey and cocoa powder for a rich chocolate twist. This high-protein treat is perfect for breakfast or a satisfying snack, especially when stored chilled and enjoyed fresh.
Method
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Preheat oven to 350°F (175°C), grease a loaf pan.
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Microwave the banana and butter for a few seconds so they blend up more easily.
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Using a large bowl and mixer, mix all ingredients until there are no more big banana chunks.
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Pour into the loaf pan (top with the nuts now if you’re using them).
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Bake for ~ 20 mins or until a toothpick comes out clean.
Nutrition Information
| Calories | 80kcal |
| Total Fat | 1.5g |
| Total Carbohydrates | 10g |
| Protein | 7g |
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Frequently Asked Questions
Can I use mashed avocado instead of butter for a healthier fat option?
Yes, mashed avocado can substitute for butter to reduce saturated fat and add creaminess without altering the flavor significantly.
What if I don't have chocolate whey? Can I use plain whey or protein powder?
You can substitute chocolate whey with plain whey or another protein powder, but you may want to add extra cocoa powder or a sweetener to maintain the chocolate flavor.
Can I make this bread vegan?
To make it vegan, replace the eggs with flax eggs or a commercial egg replacer and use a plant-based protein powder.
How long can I store this bread in the refrigerator?
Store the bread in the refrigerator for up to 5 days in an airtight container to maintain freshness.
Can I freeze the banana bread?
Yes, you can freeze the bread wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
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