Single Serve Chocolate Protein Banana Bread
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This healthy Single Serve Chocolate Protein Banana Bread is easy to make in under 30 minutes and has 19.6 grams of protein and just 274 calories! It’s made with oat flour, almond flour and chocolate protein powder, free of refined sugars, and has a moist and fluffy texture like a scrumptious chocolate banana cake!
Looking for more healthy breakfasts and treats? Try my Banana Bread Baked Oats, this Cottage Cheese Baked Oats, or single serving Pumpkin Baked Oats next!
About This Recipe
This Single Serve Chocolate Protein Banana Bread is a flourless chocolate banana bread recipe that is simple to make, healthy and low calorie. It’s made with oat flour, almond flour and chocolate protein powder and tastes like a chocolate banana cake!
It’s free of refined sugars and mostly naturally sweetened with the banana, protein powder and a brown sugar replacement.
The oat flour and almond flour creates a moist, soft and fluffy crumb for this double chocolate banana bread and makes it taste like a decadent dessert!
This mini banana bread has 19.6 grams of protein and just 274 calories!
Whether you enjoy it for an easy breakfast, post workout snack, or healthy sweet dessert, I think you’re going to love it!
Why This Recipe Works
- Quick & easy to make. All you need to do is mix and bake! Because it is a single serving banana bread recipe, it takes less time to bake than a traditional banana bread loaf.
- Individual serving. It’s perfect for when you’re craving banana bread but don’t want to make a whole loaf!
- Healthy! This banana bread with protein powder is nutritious and made with all healthy ingredients!
- High in protein, high fiber and full of healthy fats! Since it’s made with oat flour, almond flour and chocolate protein flour, this banana bread is high in protein and fiber and will keep you full and satisfied for hours! Almond flour adds healthy fats and gives this banana bread a soft crumb.
- Suitable for various diets. It’s vegetarian, gluten-free and refined sugar-free. It’s also vegan adaptable.
- Tastes like a banana cake! In spite of being made with no butter, this individual banana bread has a soft, fluffy and moist cake-like texture!
Table of contents
Ingredient Notes and Substitutes
- Banana: Use an overripe and spotty banana for more natural sweetness.
- Oat Flour. I recommend using store-bought oat flour as it’s finely ground and yields a softer, and fluffy banana bread. Homemade oat flour made by blending old fashioned rolled oats in a high-speed blender or food processor can be used too. The texture will be slightly denser as homemade blended oats is not as finely ground.
- Blanched Almond Flour: Adds healthy fats and gives the banana bread a soft crumb. Don’t use almond meal as it will result in a gritty and dense texture.
- Chocolate Protein Powder: I used PEScience Chocolate Cupcake Protein Powder, a whey-casein protein powder blend. You can use any type of chocolate protein powder (whey, casein or plant-based). Plant-based protein/vegan powders will absorb more liquid than whey protein so you will need to add more milk if the batter is too thick. For this chocolate protein banana bread recipe, a whey-casein or plant-based protein powder works best. Pure whey protein powder will yield a slightly dryer texture.
- Unsweetened Cocoa Powder: I recommend using a Dutch process unsweetened cocoa powder for a richer chocolatey flavor! Unsweetened natural cocoa powder such as Hershey’s will work too.
- Baking Soda & Baking Powder: Leavening agents that make the banana bread rise.
- Liquid Egg Whites: From a carton from the store as it’s convenient for baking needs. Alternatively, use egg whites from 1 large egg.
- Nonfat Plain Greek Style Yogurt: Adds moistness. You can use regular fat plain Greek yogurt or Greek style yogurt.
- Unsweetened Almond Milk: I like unsweetened vanilla almond milk but cow’s milk or other dairy-free milk can be used.
- Brown Sugar Replacement: I used Swerve Brown Sugar but regular light brown sugar, coconut sugar, granulated white sugar, or any other sweetener of choice can be substituted.
- Semisweet Chocolate Chips: Or use chocolate chunks or mini chocolate chips!
Full ingredient list and amounts are in the recipe card below.
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How to Make Chocolate Protein Banana Bread in 5 Easy Steps
Below is a step-by-step overview on how to make this granola recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
Prep: Preheat oven to 180°C / 350°F. Lightly grease a mini loaf pan or 8-ounce ramekin or other small oven-safe baking dish with cooking spray.
Serving Suggestions
- Healthy snack or breakfast: You can serve with a dollop of yogurt or fresh fruit such as raspberries, blueberries, strawberries, etc. if eating as a snack. Or top with a drizzle of peanut butter if enjoying this single serving chocolate protein banana bread as a healthy breakfast!
- Dessert: Although this is an individual banana bread recipe, I personally like to cut it in half and enjoy it warm with this Ninja Creami Chocolate Peanut Butter Banana Ice Cream! It’s an elite dessert combination and the warm banana bread with cold ice cream tastes like an indulgent treat even though both are healthy! YUM!
I recommend you try eating this healthy single serve chocolate banana bread with your favorite ice cream or low-calorie ice cream at least once. I have several low-calorie healthy Ninja Creami ice cream recipes on the blog that would pair well with it!
Storing and Reheating Leftovers
- Storing: After baking, allow the banana bread to cool for 5 minutes in the baking dish. Then carefully invert onto a cooling rack and allow to cool completely. Once cooled, wrap the banana bread in cling wrap to preserve moistness and store in an airtight sealed container in the fridge for 3-5 days. Alternatively, you can place without wrapping in an airtight sealed container and store in the fridge but note that water droplets from the cover may drip down onto the banana bread.
- Reheating: Reheat for 20-30 seconds on high in the microwave until warm throughout before eating.
Cook’s Tips
- Use an extra spotty and ripe banana. The riper the sweeter so grab a banana that has plenty of black and brown spots!
- Grease your baking dish. To prevent sticking, don’t forget to grease your mini loaf pan or ramekin. Alternatively, you can line it with parchment paper instead.
- Don’t overbake. Although the almond flour will keep the banana bread extra moist and give it a buttery cake-like texture, you should watch the oven closely towards the end of the baking time to ensure it doesn’t overcook. Overcooking will lead to a dry and crisp top and dryer inside.
- Use a mini spatula to mix. Although a spoon works just fine, I love using my mini spatula for mixing and scraping the bowl for my single serve desserts and baked oats recipes to make sure I get everything! It’s also great for scraping down my Ninja Blast which I use to blend ingredients for some of my Ninja Creami ice creams.
- Double the recipe. You can easily double the ingredients to make two individual banana breads so that you can enjoy it later again in the week!
Variations
Dietary Modifications
- Gluten-free. This single serve chocolate banana bread recipe is gluten-free as written. If you have sensitivities, be sure to use gluten-free certified oats and ensure that the almond flour and protein powder you’re using are processed in a gluten-free facility in order to avoid crossover contamination. The PEScience Chocolate Frosted Cupcake Protein Powder I’ve used in this recipe is gluten-free and does not contain any added gluten for taste or consistency.
- Vegan/Eggless. Use a plant-based protein powder, dairy-free Greek yogurt and substitute the egg whites for a flax egg or chia egg. 1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons water can replace 1 egg white. Alternatively, use Bob’s Red Mill gluten-free egg replacer. Also note that you’ll need to add more unsweetened almond milk since plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends.
- Nut-free. This recipe was formulated with almond flour. Unfortunately, I have not tested replacing the almond flour with all-purpose flour, whole wheat flour or other nut-free flours. If you would like to use only oat flour, try my single serve Banana Bread Baked Oats recipe and add some cocoa powder!
Sweetener Options
- Sugar-free Sweeteners. Use any other sugar-free sweetener of choice such as monk fruit sweetener, stevia, allulose, erythritol, sugar-free maple syrup, etc.
- Natural Liquid Sweeteners. I haven’t tested this recipe with liquid sweeteners. However, they will work and you might just need to bake an extra minute or two. Honey, maple syrup, agave nectar, date syrup are some options. Half to 1 tablespoon should be plenty enough but adjust the amount to taste.
- Other Sweeteners. You can use regular light brown sugar, coconut sugar, granulated white sugar or other sweetener of your choice.
Flavor/Preference Customization
- Make a single serve protein banana bread. If you prefer traditional banana bread flavors instead of chocolate banana bread, replace the cocoa powder with more oat flour (use 18 grams total) and switch the chocolate protein powder for a vanilla protein powder. Add half teaspoon of ground cinnamon and a ¼ teaspoon vanilla extract.
- Leave out the protein powder. Use more oat flour (18 grams total) to replace the protein powder. You can also stir in smooth almond butter or peanut butter when adding the wet ingredients to add a little extra natural protein and healthy fats.
- Use an unflavored protein powder. Add more cocoa powder (6 grams/1 tablespoon more for a total of 15 grams/ 2.5 tablespoons unsweetened cocoa powder) to yield a similar flavor. You may also need to add more sweetener to taste since flavored protein powders are sweetened already.
- Add nuts. Top with chopped walnuts, pecans, almonds, hazelnuts, etc.
- Use different chocolate chips. Peanut butter baking chips, dark chocolate chips, milk chocolate chips or even white chocolate chips will taste great!
- Top with cream cheese. Turn this into a chocolate cream cheese banana bread if you love chocolate and cheesecake!
- Top with other nut butter. Almond butter, cashew butter, sunflower seed butter or tahini would be delicious!
FAQs
I personally did not like the texture when I replaced the almond flour with coconut flour during testing. Thee banana bread came out too soft and fluffy (not in a good way) for my liking. You can try substituting with coconut flour if you wish but note that almond flour creates a soft crumb in baked goods while coconut flour tends to yield a dryer texture unless if you modify other wet ingredient amounts.
If stored properly in an airtight sealed container and in the fridge, it will keep for 3-5 days. Wrapping in cling film and then placing in the container will help keep it fresh and moist.
To freeze, cool completely then wrap in cling film and a sheet of aluminum foil for extra protection. Place in a freezer-friendly sealable bag or airtight container and freeze for up to three months. Thaw overnight in the fridge. Reheat in the microwave on high for 30 seconds or until warm throughout.
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More Banana Bread & Banana Cake Recipes
High Protein Oatmeal Breakfasts
Single Serve Chocolate Protein Banana Bread
This healthy Single Serve Chocolate Protein Banana Bread is easy to make and has 19.6 grams of protein and just 274 calories! It’s made with oat flour, almond flour and chocolate protein powder, free of refined sugars, and has a moist and fluffy texture like a scrumptious chocolate banana cake!
- Prep Time: 8
- Cook Time: 20
- Total Time: 28 minutes
- Yield: 1 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Cooking Oil Spray, to grease baking dish
- 1 TBSP / 8 grams Oat Flour (store-bought recommended – note 1)
- 2 TBSP / 14 grams blanched Almond Flour (not almond meal)
- ⅓ scoop / 10 grams Chocolate Protein Powder (I used a whey-casein blend by PEScience – note 2)
- 1.5 TBSP / 9 grams Unsweetened Cocoa Powder (Dutch Process preferred – note 3)
- ⅛ teaspoons Fine Sea Salt
- ¼ TSP Baking Powder
- ⅛ TSP Baking Soda
- ½ medium / 60 grams Banana, ripe and spotty (raw weight) – mashed
- 2 TBSP / 30 grams liquid Egg Whites (or use egg whites from 1 large egg)
- 1 TBSP / 15 grams Nonfat Plain Greek Style Yogurt (or plain Greek yogurt or other thick plain yogurt)
- 1 TBSP + 1 TSP / 20ml Unsweetened Almond Milk (I like unsweetened vanilla almond milk)
- ½ TBSP Brown Sugar Replacement (or light brown sugar, I used Swerve Brown Sugar – note 4)
- ½ TBSP / 5 grams Semisweet Chocolate Chips (or chocolate chunks), or more to taste
- To Serve (optional): Drizzle of peanut butter, spoonful of yogurt, fresh fruit or berries, low-calorie ice cream
Instructions
- Prep: Preheat oven to 180°C / 350°F. Lightly grease a mini loaf pan or 8 ounce ramekin or other small oven-safe baking dish with cooking oil spray.
- Combine the dry ingredients: Combine the oat flour, almond flour, chocolate protein powder, unsweetened cocoa powder, salt, baking powder and baking soda in a medium mixing bowl. Mix well to combine.
- Combine the wet ingredients: In another bowl, mash the banana using a fork until smooth. Then whisk in the liquid egg whites, Greek yogurt, unsweetened almond milk, and brown sugar replacement until combined well. (It’s okay if there are still a few yogurt lumps.)
- Combine the dry with wet ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix until well combined.
- Assemble: Pour the batter into the prepared baking dish and refrigerate for 5-10 minutes to let the batter set (optional – note 5). Top with the chocolate chips.
- Bake: Bake for 18-22 minutes on the middle rack until risen and a toothpick inserted into the center comes out clean (21 minutes usually works best for me).
- Cool: Transfer to a cooling rack and allow to cool for 5 minutes in the baking dish.
- Serve: Enjoy on its own or serve with a drizzle the peanut butter, yogurt and fresh berries on top if desired!
Equipment
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PEScience Chocolate Cupcake Protein Powder
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Bob’s Red Mill Blanched Almond Flour
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- Oat Flour. I recommend using store-bought oat flour as it’s finely ground and yields a softer, and fluffy banana bread. Homemade oat flour made by blending old fashioned rolled oats in a high-speed blender or food processor can be used too. The texture will be slightly denser as homemade blended oats are not as finely ground as store-bought oat flour.
- Chocolate Protein Powder. I used PEScience Chocolate Cupcake Protein Powder, a whey-casein protein powder. You can use any type of chocolate protein powder (whey, casein or plant-based). Note that plant-based protein/vegan powders will absorb more liquid than whey-based protein so you may need to add more milk if the batter is too thick. For this chocolate protein banana bread recipe, a whey-casein or plant-based protein powder will work best. A pure whey protein powder will yield a slightly dryer texture but is still fine to use.
- Unsweetened Cocoa Powder. I recommend using a Dutch process unsweetened cocoa powder as it has a richer chocolatey flavor! Unsweetened natural cocoa powder such as Hershey’s will work too.
- Brown Sugar Replacement. I used Swerve Brown Sugar, an erythritol and allulose based sugar-free sweetener. You can use regular light brown sugar, coconut sugar, granulated white sugar, or other sweetener of choice. I haven’t tested this recipe with liquid sweeteners such as honey and maple syrup but they will work. You may just need to bake for an extra minute or two. Half to 1 tablespoon should be plenty enough but you can adjust the amount to taste.
- Assembling and refrigerating: I recommend refrigerating the batter in the baking dish for 5-10 minutes before topping with the chocolate chips. The oat flour will absorb some of the liquid so that the batter is more firm and the chocolate chips won’t sink during baking.
- Storing and reheating. After baking, allow the banana bread to cool for 5 minutes in the baking dish. Then carefully invert onto a cooling rack and allow to cool completely. Once cooled, wrap the banana bread in cling wrap to preserve moistness and store in an airtight sealed container in the fridge for 3-5 days. Alternatively, you can place without wrapping in cling film in an airtight sealed container and store in the fridge but note that water dropletss from the cover may drip down onto the banana bread. Reheat for 20-30 seconds on high in the microwave until warm throughout before eating.
- To freeze. Cool completely then wrap in cling film and a sheet of aluminum foil for extra protection. Place in freezer-friendly sealable bag or airtight container and freeze for up to three months. Thaw overnight in the fridge. Reheat in the microwave on high for 30 seconds or until warm throughout.
- See the ‘Variations’ section in the post to customize this healthy protein banana bread for specific dietary needs, flavor preferences, and more tips.
Nutrition
- Serving Size: 1
- Calories: 274
- Sugar: 11.8g
- Sodium: 564.1mg
- Fat: 10.1g
- Saturated Fat: 1.3g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 31.6g
- Fiber: 8.4g
- Protein: 19.6g
- Cholesterol: 13.4mg
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Hi Christina!
You’re most welcome and I’m happy to hear it worked well for you! 🙂
It turned out great, thank you!