Low-Calorie High-Protein Chocolate Brownie Banana Bread
Sunny Badger

Low-Calorie High-Protein Chocolate Brownie Banana Bread

A protein-packed twist on classic banana bread with rich chocolate brownie swirls throughout each slice.

79Min
8Servings
207Cal
MediumLevel
VegetarianKid friendlyhigh-protein
#high-protein#low-calorie#healthy#meal-prep#baking

Equipment

Oven
Loaf pan
Mixing bowl
Mixing spoon
Whisk
Knife
Cutting board

Ingredients

Banana Batter

banana (mashed)

3 piece

0% Greek yogurt

170 g

unsweetened almond milk

120 ml

egg whites

60 ml

oat flour

120 g

vanilla casein protein powder

60 g

vanilla whey protein powder

30 g

granulated sugar substitute

60 g

Chocolate Brownie Batter

egg

1 piece

egg whites

30 g

0% Greek yogurt

85 g

coconut oil (melted)

7.5 g

vanilla extract

2.5 ml

granulated 1:1 sugar substitute

95 g

all-purpose flour

17 g

cocoa powder

22 g

chocolate protein powder

25 g

baking powder

1.5 g

salt

1 pinch

Optional Topping

chocolate chips

30 g

Instructions

1

Preheat oven

Heat the oven to 175°C and prepare a loaf pan.

5 min175°C
2

Mix banana batter wet ingredients

Combine mashed bananas, Greek yogurt, almond milk, and egg whites in a bowl.

2 min
3

Add banana batter dry ingredients

Add oat flour, casein protein powder, whey protein powder, and sugar substitute. Mix until just combined.

2 min
4

Mix chocolate brownie batter wet ingredients

In a separate bowl, whisk together the egg, egg whites, Greek yogurt, melted coconut oil, and vanilla extract.

2 min
5

Add chocolate brownie batter dry ingredients

Add sugar substitute, all-purpose flour, cocoa powder, chocolate protein powder, baking powder, and salt. Mix until thick and smooth.

3 min
6

Layer batters in loaf pan

Add the banana batter to the prepared loaf pan, layering spoonfuls of chocolate brownie batter throughout.

3 min
7

Swirl batters together

Use a knife or skewer to gently swirl the two batters together for a marbled effect.

1 min
8

Add optional topping

Sprinkle chocolate chips over the top if desired.

1 min
9

Bake the bread

Bake until the center is set and a toothpick comes out mostly clean.

55 min175°Ctimer 55 min
Start checking at 50 minutes to avoid overbaking
10

Cool and slice

Let the bread cool before slicing into 8 thick pieces.

5 min

Storage

Fridge: 3 days
Freezer: 30 days
Reheat: Oven at 180°C for 5-7 minutes

Wrap slices individually for easy grab-and-go snacks. Thaw frozen slices overnight in the fridge.

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