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This Chocolate Chip Cookie Dough Protein Banana Bread is packed with 20g protein per serving, no added sugar, and chocolate chip cookie dough swirls. Perfect for breakfast, snacks, or dessert.
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High-Protein Chocolate Chip Cookie Dough Banana Bread (No Added Sugar!)
This High-Protein Chocolate Chip Cookie Dough Banana Bread is moist, chocolatey, and packed with 20g protein per serving — no added sugar required. 🙌 Perfect for breakfast, snack, or even dessert.
Course: bread, Breakfast, Dessert, Snack
Keyword: banana, banana bread, protein powder
Servings: 8 servings
Calories: 339 kcal
Ingredients
Protein Cookie Dough (make first)
  • ½ cup all-purpose flour or gluten-free baking blend DO NOT use almond or coconut flour or similar, will be too dense.
  • ½ cup protein powder of choice I used vanilla whey
  • 1/4 (up to) ¼ cup granulated sweetener real sugar or alternative with cup for cup equivalent measuring you might want to lessen or leave out if the protein powder is quite sweet
  • ¼ tsp baking soda o
  • 2 Tbsp extra virgin olive oil
  • 2-3 Tbsp milk start with 2 Tbsp, then mix in more if needed, you don’t want the dough to be too soft though
Protein Banana Bread
  • 1 cup 2% cottage cheese
  • 1 ¼ cup mashed ripe banana about 2 medium
  • 2 large eggs
  • 1 tsp vanilla
  • ¼ cup extra virgin olive oil or other oil of choice
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 1/3 cup protein powder vanilla
  • 1 cup all-purpose flour or gluten-free baking blend
  • optional *10-20 stevia or monk fruit drops optional, depending on sweetness of protein powder
  • as needed Cooking spray
Instructions
  1. Instructions
  2. Pre-heat oven to 350F.
  3. Make cookie dough first. Add flour, protein powder, sweetener (if desired), and baking soda; mix together.
  4. Next add oil and milk 1 tablespoon at a time, mixing well. Use more or less milk depending on the consistency; you don’t want it to be too thin. Will be thick and a little sticky.
  5. Stir in chocolate chips to cookie dough and set bowl in freezer for 15 minutes while you prepare banana bread batter.
  6. Add cottage cheese, mashed banana (or just the hunks), eggs and oil to blender and blend for about 60 seconds until smooth and well combined.
  7. Add salt, baking soda, cinnamon, and protein powder to blender, blending for about 30 seconds until incorporated. Next add flour, pulsing in and scraping down sides of blender with spatula, as needed. Do not over blend mixture.
  8. Depending on your sweetness preference and/or ripeness of bananas or sweetness of protein powder you may want to add 10-20 drops of liquid stevia or monk fruit. I did NOT however, and it was still nicely, lightly sweet.
  9. Pour mixture into a standard loaf pan that has been liberally sprayed with cooking spray. If desired, sprinkle and desired topping on before baking.
  10. Bake for 40-50 minutes until center set and toothpick pulls clean. Let cool in pan for 15 minutes; cut in 8 thick slices.
  11. Store leftovers in fridge for up to 5 days. Reheat in microwave for 10 seconds.
Recipe Notes