👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease and flour a standard loaf pan (8.5 x 4.5 or 9 x 5 inches).
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2
In a large bowl, mash the very ripe bananas thoroughly until mostly smooth.
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3
Add the cocoa powder, protein powder, baking powder (if using), salt (if using), and vanilla extract (if using) to the mashed bananas. Stir gently until just combined. Do not overmix.
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4
If using, gently fold in the chocolate chips.
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5
Pour the batter into the prepared loaf pan and spread it evenly.
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6
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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7
Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
💡 Notes
For best results, use very ripe bananas with plenty of brown spots. Different protein powders can affect texture; if batter is too thick, add a splash of milk. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for longer storage.
🥗 Nutrition (per serving)
Calories
220 kcal
Protein
18g
Total Fat
5g
Saturated Fat
2g
Carbs
28g
Fiber
4g
Sugar
15g
Sodium
150mg
Cholesterol
30mg
