Chocolate Banana Bread with a Secret Boost: High-Protein, Gluten-Free & So Moist

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan, or line with parchment paper.
2. 2

   In a large mixing bowl, thoroughly mash the ripe bananas until mostly smooth, leaving a few small lumps if desired.
3. 3

   Add the eggs, unsweetened applesauce, vanilla extract, and milk to the mashed bananas. Whisk everything together until well combined and smooth.
4. 4

   In a separate medium bowl, whisk together the gluten-free flour blend, chocolate protein powder, cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps.
5. 5

   Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.
6. 6

   If using, gently fold in the chocolate chips or chopped nuts.
7. 7

   Pour the batter into the prepared loaf pan, spreading it evenly.
8. 8

   Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
9. 9

   Let the banana bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slice and enjoy!