Chocolate Espresso Banana Bread with Protein (Gluten Free)

Posted by Active Stacks on

  • 1 c oats⠀
  • 1/3 c cocoa powder⠀
  • 2 scoops Active Stacks chocolate protein powder
  • 3 bananas⠀
  • 2 eggs⠀
  • 1/4 c strong coffee/espresso (brewed)⠀
  • 1 tsp vanilla⠀
  • 1 tsp baking powder⠀
  • 1/2 tsp baking soda⠀
  • 1/2 tsp salt⠀
  • 1/2 c mini chocolate chips⠀

Preheat your oven to 350ºF (176ºC) and lightly grease a 9 x 5 (23cm x 13cm) bread pan or line it with a sheet or parchment paper, leaving a few inches of overhang for easy removal. Set aside. Recipe adapted from banana bread recipe from @runwithspoons

Add the oats to the bowl of your blender and process on high until they’ve broken down into a fine powder. Add all the remaining ingredients except for the chocolate chips and continue processing until the batter is smooth and creamy. Scrape down the sides of the blender as necessary. Stir in the chocolate chips by hand, or save them to sprinkle on top.⠀

Pour the batter into your prepared loaf pan, spreading it out evenly and sprinkling the chocolate chips on top.⠀

Bake for 50 – 55 minutes, until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 5 minutes before removing. Store in an airtight container for up to 5 days, or freeze for up to 3 months.