Delicious Chocolate Protein Banana Bread Recipe UK
Rated 5.0 stars by 1 users
Category
Protein
Servings
10
Prep Time
10 minutes
Cook Time
45 minutes
Calories
180
If you like banana bread but want more protein and chocolate taste, this recipe fits well.
It mixes ripe bananas with chocolate protein powder and chunks of Whitakers dark chocolate for a moist, rich loaf. Ideal for quick breakfasts, snacks on the go, or a sweet option without too much sugar.
This easy bake uses basic items like flour, oats, and cocoa, plus a boost from protein to keep you full longer.
The melted Whitakers dark chocolate adds deep flavour and smooth bits in each slice. Great for fitness fans or anyone after a healthier twist on a classic.
Ready in under an hour, it serves 10 and stores well.
Ingredients
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3 ripe bananas, mashed
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2 large eggs
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¼ cup (60ml) melted butter or coconut oil
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¼ cup (60ml) honey or maple syrup
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1 tsp vanilla extract
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1 cup (120g) plain flour
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½ cup (50g) rolled oats OR oat flour
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1 scoop (30g) chocolate protein powder
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¼ cup (25g) cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
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½ cup (75g) Whitakers dark chocolate
Directions
Preheat the oven:
Heat oven to 170°C (340°F) and line a loaf tin with baking paper.
Mix the wet ingredients:
In a large bowl, combine the mashed bananas, eggs, melted butter/coconut oil, honey/maple syrup, and vanilla. Whisk until smooth.
Combine the dry ingredients:
In a separate bowl, mix the flour, oats or oat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt.
Bring the mixtures together:
Add the dry ingredients to the wet and fold gently until combined. Do not overmix.
Add the chocolate:
Fold in the chopped Whitakers chocolate, keeping a few pieces aside for the top.
Bake:
Pour the batter into the lined loaf tin and sprinkle the remaining chocolate pieces on top.
Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean or with just a few moist crumbs.
Cool and slice:
Allow the loaf to cool in the tin for 10 minutes, then transfer to a cooling rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings:The recipe typically yields 10 delicious slices of Chocolate-Flavoured Protein Banana Bread.
Calories per serving:180 calories.
Remember:Please tag #whitakerschocolates with photos of your homemade Chocolate Protein Banana Bread Recipe.
For extra moisture, add 2 tbsp Greek yoghurt to the batter.
For a richer chocolate hit, swirl 1 tbsp melted Whitakers chocolate through the top before baking.
You can add chopped nuts for additional crunch and protein.
For a vegan version: use flax eggs, maple syrup, and coconut oil; ensure protein powder is vegan.
How to Store Your Homemade Protein Banana Bread
Keep your chocolate protein banana bread fresh with these easy storage tips. Use an airtight container at room temperature to store it for up to 3 days.
This works best in a cool, dry spot away from direct sunlight.
For longer storage, put the loaf in the fridge. It stays good for up to 6 days this way.
Wrap it well in cling film or foil first to stop it from drying out or picking up other smells.
To freeze, slice the bread and wrap each piece in cling film. Place them in a freezer bag or container. It keeps for up to 2 months.
Thaw slices at room temperature or warm them gently in the microwave. This makes it simple to grab a quick snack when needed.
Always check for any signs of spoilage before eating, like odd smells or mould.
Proper storage helps maintain the moist texture and rich Whitakers dark chocolate flavour.
Nutritional Information for This Recipe
| Nutrient | Amount per slice |
|---|---|
| Energy | 240 kcal / 1004 kJ |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Cholesterol | 50 mg |
| Sodium | 190 mg |
| Total Carbohydrate | 33 g |
| Dietary Fibre | 3 g |
| Total Sugars | 13 g |
| Protein | 7 g |
A Brief History of Banana Bread in the UK
Bananas reached the UK in the early 1900s, with imports starting around 1902 through companies like Fyffes in Scotland.
They quickly became the top fruit eaten here, despite growing in warmer places like Asia and Africa.
Banana bread began in the United States during the 1930s Great Depression.
Thrifty cooks used overripe bananas to avoid waste, mixing them with flour, sugar, and new baking powders for a moist loaf.
The first printed recipe showed up in a 1933 Pillsbury cookbook.
It spread to the UK after World War II, and gained ground in the 1950s when bananas helped stretch sugar rations in baking.
Scottish cookbooks from the 1990s include banana loaf recipes, showing it as a staple by then.
A major boost came in 2020 during COVID-19 lockdowns, with UK searches up 84% and it becoming the most looked-for recipe on BBC Good Food.
Now, the UK ranks third worldwide for banana bread recipe searches, with 77,000 each month.
