Low-Calorie High-Protein Chocolate Swirl Banana Bread
Low-Calorie High-Protein Chocolate Swirl Banana Bread
Ingredients
For the Banana Batter
- 3 bananas, medium
- 170 grams 0% Greek yogurt
- 120 ml unsweetened almond milk
- 60 ml egg whites
- 120 grams oat flour
- 60 grams casein protein powder
- 30 grams whey protein powder
For the Chocolate Batter
- 1 egg, medium
- 30 grams egg whites
- 85 grams 0% Greek yogurt
- 7.5 grams coconut oil, melted
- 2.5 ml vanilla extract, optional
- 90-100 grams granulated 1:1 sugar substitute
- 17 grams all-purpose flour
- 22 grams cocoa powder
- 25 grams chocolate protein powder
- 1.5 grams baking powder
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, mash the bananas thoroughly. Then, mix in the 0% Greek yogurt, unsweetened almond milk, and egg whites until well combined.
⏱️ 5 min
- 3
Add the oat flour, casein protein powder, and whey protein powder to the banana mixture. Mix until just combined, being careful not to overmix. This completes your banana batter.
⏱️ 5 min
- 4
In a separate medium bowl, combine all the chocolate batter ingredients: the medium egg, egg whites, 0% Greek yogurt, melted coconut oil, vanilla extract (if using), granulated 1:1 sugar substitute, all-purpose flour, cocoa powder, chocolate protein powder, baking powder, and a pinch of salt. Mix until the batter is smooth and lump-free.
⏱️ 5 min
- 5
Line a loaf pan with parchment paper. Pour about half of the banana batter into the prepared loaf pan. Dollop spoonfuls of the chocolate batter over the banana batter. Swirl gently with a knife or skewer to create a marbled effect. Repeat with the remaining banana batter and chocolate batter, finishing with a swirl on top.
⏱️ 5 min
- 6
Bake in the preheated oven for approximately 40 minutes, or until the center is set and a toothpick inserted into the thickest part comes out mostly clean.
⏱️ 40 min•🌡️ 350
- 7
Once baked, remove the loaf from the oven and let it cool completely in the pan on a wire rack before slicing into 8 thick pieces. This allows the bread to set properly and prevents crumbling.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Calorie High-Protein Chocolate Swirl Banana Bread
For the Banana Batter
- 3 bananas, medium
- 170 grams 0% Greek yogurt
- 120 ml unsweetened almond milk
- 60 ml egg whites
- 120 grams oat flour
- 60 grams casein protein powder
- 30 grams whey protein powder
For the Chocolate Batter
- 1 egg, medium
- 30 grams egg whites
- 85 grams 0% Greek yogurt
- 7.5 grams coconut oil, melted
- 2.5 ml vanilla extract, optional
- 90-100 grams granulated 1:1 sugar substitute
- 17 grams all-purpose flour
- 22 grams cocoa powder
- 25 grams chocolate protein powder
- 1.5 grams baking powder
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, mash the bananas thoroughly. Then, mix in the 0% Greek yogurt, unsweetened almond milk, and egg whites until well combined.
⏱️ 5 min - 3
Add the oat flour, casein protein powder, and whey protein powder to the banana mixture. Mix until just combined, being careful not to overmix. This completes your banana batter.
⏱️ 5 min - 4
In a separate medium bowl, combine all the chocolate batter ingredients: the medium egg, egg whites, 0% Greek yogurt, melted coconut oil, vanilla extract (if using), granulated 1:1 sugar substitute, all-purpose flour, cocoa powder, chocolate protein powder, baking powder, and a pinch of salt. Mix until the batter is smooth and lump-free.
⏱️ 5 min - 5
Line a loaf pan with parchment paper. Pour about half of the banana batter into the prepared loaf pan. Dollop spoonfuls of the chocolate batter over the banana batter. Swirl gently with a knife or skewer to create a marbled effect. Repeat with the remaining banana batter and chocolate batter, finishing with a swirl on top.
⏱️ 5 min - 6
Bake in the preheated oven for approximately 40 minutes, or until the center is set and a toothpick inserted into the thickest part comes out mostly clean.
⏱️ 40 min•🌡️ 350 - 7
Once baked, remove the loaf from the oven and let it cool completely in the pan on a wire rack before slicing into 8 thick pieces. This allows the bread to set properly and prevents crumbling.
⏱️ 30 min