High Protein Banana Bread Recipe With A Glossy Dark Chocolate Cardamom Swirl

I love finding ways to make classic comfort foods a little more nourishing, especially for busy mornings. This high protein banana bread recipe takes a standard loaf and transforms it with a glossy dark chocolate cardamom swirl, creating an incredibly rich aroma and tender crumb that feels like a decadent treat. It’s designed specifically for easy family baking, ensuring a bakery-quality result with great nutritional value for busy mornings or post-workout snacks. The added protein keeps everyone satisfied longer, making it an ideal choice for healthy eating that supports an active lifestyle. The secret is a blend of creamy Greek yogurt and protein powder that creates a perfect texture without tasting chalky, while a simple chocolate swirl adds sophistication.

Ingredients

3 large very ripe bananas (approx. 360g / 1.5 cups mashed)
The riper the better! Look for bananas that are heavily spotted or fully black on the peel, as this provides maximum natural sweetness and moisture. If your bananas aren’t ripe enough, bake them on a sheet pan at 350°F (175°C) for 15-20 minutes until black.
2 large eggs
These act as the binding agent for the batter, providing structure and richness. Ensure they are at room temperature for better incorporation into the wet ingredients.
150g / ¾ cup packed light brown sugar
Brown sugar adds moisture and a caramel flavor that pairs beautifully with the bananas and chocolate. You can reduce this amount slightly if your bananas are exceptionally ripe, but avoid cutting it completely for proper texture.
80ml / ⅓ cup vegetable oil
Vegetable oil keeps the bread exceptionally moist for days after baking. Can be swapped with melted unsalted butter or a neutral-flavored oil like light olive oil or avocado oil.
120g / ½ cup full-fat plain Greek yogurt
Greek yogurt adds richness, tang, and contributes to the high protein count. Full-fat yogurt ensures a moist, tender crumb; avoid low-fat or non-fat varieties for best results.
5ml / 1 teaspoon alcohol-free vanilla extract
Enhances the overall flavor profile of the banana bread. Ensure it is alcohol-free vanilla or high-quality vanilla bean paste to avoid bitterness.
190g / 1 ½ cups all-purpose flour
The primary structure-giving ingredient for the loaf. Spoon and level the flour to avoid packing too much into the cup measure, which results in a dense, dry loaf.
60g / ½ cup unflavored or vanilla whey protein powder
Increases the protein content significantly and helps create a tender crumb when balanced properly with other ingredients. Whey protein works best here; this ingredient is key to making this high protein banana bread recipe a success.
5ml / 1 teaspoon baking soda
Leavening agent that activates with the acid in the Greek yogurt and brown sugar to help the loaf rise. Ensure your baking soda is fresh for optimal results.
2.5ml / ½ teaspoon ground cinnamon
A classic warm spice that complements the banana flavor beautifully. Freshly ground cinnamon will have the strongest flavor.
2.5ml / ½ teaspoon fine sea salt
Enhances all the other flavors in the bread and balances the sweetness. Do not omit the salt.
100g / 3.5 ounces dark chocolate, 70% cacao, finely chopped
Used for the decadent chocolate cardamom swirl. Ensure it is finely chopped so it melts evenly when creating the swirl.
75ml / ⅓ cup heavy cream
Used to create the glossy chocolate ganache for the swirl. Avoid substituting with milk or half-and-half, as the higher fat content of heavy cream is necessary for the proper texture of the ganache.
1ml / ¼ teaspoon ground cardamom
Adds a unique, warm, slightly floral note to the chocolate swirl. This spice is key to the distinctive flavor profile of this recipe; substitute with extra cinnamon only if necessary.
5g / 1 teaspoon unsweetened cocoa powder (for garnish, optional)
Used to lightly dust the finished loaf for visual appeal. Use a small sieve for even distribution.

Instructions

Step 1: Preheat and Prepare Pan
Preheat your oven to 175°C (350°F). Grease and flour a 23×13 cm (9×5 inch) loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal. The parchment paper overhang is critical for easily lifting the moist loaf out once cooled; this loaf pan size is ideal for ensuring the center of this high protein banana bread recipe bakes evenly.
Step 2: Combine Wet Ingredients
In a large bowl, mash the very ripe bananas thoroughly with a fork until mostly smooth but with a few small lumps remaining. Add the eggs, brown sugar, vegetable oil, Greek yogurt, and alcohol-free vanilla extract to the mashed bananas. Whisk vigorously until well combined and smooth, ensuring the sugar dissolves slightly into the wet ingredients.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, whey protein powder, baking soda, ground cinnamon, and fine sea salt until fully incorporated. This ensures all leaveners and spices are evenly distributed, preventing dense spots or inconsistent rising. Take care to fully break up any clumps of protein powder before adding to the wet mixture.
Step 4: Fold in Dry Ingredients
Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix; a few streaks of flour are acceptable, as overmixing will develop the gluten and result in a tough, dense loaf. I’ve found a quick fold prevents toughness; I usually only stir until the flour streaks disappear, then I stop completely. If the batter looks dry or stiff after folding, splash in 1-2 tablespoons of milk before swirling.
Step 5: Prepare the Dark Chocolate Cardamom Swirl
Place the finely chopped dark chocolate in a small heatproof bowl. In a small saucepan, gently heat the heavy cream over medium-low heat until it just begins to simmer around the edges. Immediately pour the hot cream over the chopped chocolate, add the ground cardamom, let sit for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth and glossy.
Step 6: Layer Batter and Swirl
Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Dollop half of the warm chocolate cardamom swirl over the batter. Gently swirl with a knife or skewer, being careful not to overmix it into the batter to preserve the distinct swirl effect.
Step 7: Final Layers and Bake
Repeat with the remaining batter and chocolate swirl, ensuring a generous swirl on top. Use the knife or skewer to create a marbled pattern on the surface of the loaf, adding visual interest. Bake for 55-65 minutes, or until a wooden skewer inserted into the center (avoiding a chocolate swirl pocket) comes out clean or with moist crumbs, but no wet batter. The top should be deeply golden brown. This high protein banana bread recipe will smell incredible when finished.
Step 8: Cool and Serve
Remove the loaf pan from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it directly to the wire rack to cool completely before slicing. Once cooled, slice and serve, optionally dusting the top lightly with unsweetened cocoa powder using a small sieve for decoration.

Why This High Protein Banana Bread is Perfect for Meal Prep

This high protein banana bread recipe is excellent for meal prep because it stays incredibly moist for days, offering a quick breakfast or satisfying snack option throughout the week. The added protein makes it a substantial choice, keeping busy families full longer than traditional versions.

I like to slice the cooled loaf and store individual portions so everyone can grab one on their way out the door for a quick, family-friendly snack.

How to Store Your Banana Bread and Keep it Fresh

For best results in keeping this high protein banana bread fresh, follow these guidelines for storage:

Room Temperature: Keep the high protein banana bread tightly wrapped in plastic wrap or placed in an airtight container on the counter for up to 3 days. This prevents it from drying out.
Refrigeration: For up to 5-7 days, store slices in an airtight container in the refrigerator; be sure to bring back to room temperature before eating or warm slightly for a freshly baked feel.
Freezing: For long-term storage, wrap individual slices or the entire cooled loaf tightly in plastic wrap, then wrap in foil or place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or briefly warm slices in the microwave.

FAQs

Can I use plant-based protein powder instead of whey?

While whey protein yields the best texture for this specific high protein banana bread recipe, you can experiment with a plant-based alternative. Results may vary slightly in moisture and density, so start with the exact amount listed. Be prepared to adjust the liquid slightly if the batter seems too thick or too dry.

What makes this banana bread high protein?

This high protein banana bread recipe increases the protein content in two ways: by adding Greek yogurt, which is naturally high in protein, and by incorporating whey protein powder directly into the dry ingredients alongside the flour.

Why is there cardamom in this recipe?

Cardamom adds a sophisticated, warm flavor note that enhances the dark chocolate swirl. It pairs exceptionally well with chocolate and makes this banana bread taste like an elevated, bakery-style treat, differentiating it from standard high protein snacks.

Can I make this high protein banana bread gluten-free?

Yes, you can substitute a high-quality gluten-free all-purpose baking blend (like Bob’s Red Mill 1-to-1) for the all-purpose flour. Ensure the blend contains xanthan gum for structure. This makes it a great option for those seeking a gluten-free, healthy breakfast idea.

Can I make this recipe in a muffin tin?

Yes, this batter works perfectly for muffins. Reduce the baking time significantly to approximately 20-25 minutes at the same temperature, or until a toothpick inserted into the center comes out clean. I find muffins perfect for quick, portion-controlled high protein snacks.

What if I don’t have Greek yogurt?

You can substitute the Greek yogurt with sour cream, which has a similar fat content and acidity. Avoid substituting with regular thin yogurt, as the higher water content may make the loaf too dense and affect the final texture.

Conclusion

This high protein banana bread recipe with its decadent chocolate cardamom swirl proves that healthier baking doesn’t mean sacrificing flavor or texture. Pin this recipe to make a batch for your next meal prep session or healthy breakfast for the family.