Baked goods · breakfast · Desserts · Recipe · Snacks

Chocolate Raspberry Banana Protein Bread

I don’t care what people say about Monday’s, after today I love Monday’s.  I had such an amazing day filled with HOPE.

This recipe can easily be made into muffins too! It’s makes a dozen and they are perfect for snacks, breakfast or added to a kids lunchbox. Give them a heavy smear of butter or ghee and devour!

Alright, so this bread…this bread! It is incredible!! My family ate the whole thing in no time flat.  I will be making it on repeat.

Swaps and Tips

  • Not a raspberry fan? Sub in dried fruit or fresh or frozen blueberries!
  • If you don’t like coconut oil and you tolerate dairy, you can use melted butter or ghee.
  • Baking time varies so much from one oven to the next so check it every 5 minutes once its baked for an hour.
  • We toasted a few pieces under the broiler and it was amazing!  My girls slathered theirs with butter and let it melt right in.

Chocolate Raspberry Banana Protein Bread

  • Servings: 10-12
  • Difficulty: easy
  • Print


  • 3 medium bananas, very ripe
  • 4 large eggs
  • 4 Tb raw honey (maple syrup will work too!)
  • 1/4 cup coconut oil, melted
  • 1/2cup + 1Tb cup coconut flour
  • 3 scoops chocolate protein powder (I use chocolate Orgain Organic Protein)
  • 1/4 cup + 1Tb cocoa powder
  • 3 Tb tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup Enjoy Life mini chocolate chips (feel free to use any size)
  • 1/2 cup rough chopped fresh or frozen raspberries


  1. Preheat oven to 350* and line a loaf pan with parchment paper.
  2. In a large bowl beat with a hand mixer the bananas and eggs until they start to get creamy and slightly thickened, about 2 minutes on high.
  3. Add in the honey and coconut milk and beat until incorporated.
  4. Sift in the remaining ingredients except the chocolate and raspberries.  Stir just until combined.
  5. Fold in the raspberries and chocolate chips.
  6. Scoop batter into the loaf pan and gently smooth out.
  7. Bake for 1 hour-1 hour and 15 minutes, until toothpick inserted in center comes out clean.
  8. Allow to cool for at least 15 minutes before cutting.  Good luck with this though, my husband cut into it hot out of the oven and burned his tongue.

***This can also be made in a blender by adding eggs and bananas and blending till frothy then add remaining ingredients and blend till smooth.

***For muffins: the recipe makes 12 normal size muffins. Bake for 27 minutes or until toothpick comes out clean.

Quick and delicious protein rich breakfast!

3 thoughts on “Chocolate Raspberry Banana Protein Bread

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