Chocolate Protein Banana Bread

Nutrition per serving

kcal 3102
protein 172g
carbs 200g
fat 182g


For the Banana Bread

  • 400g ripe banana
  • 2 large eggs
  • 120g plain greek yogurt of choice
  • 60g coconut oil or butter melted
  • 2 scoops Kinetica Chocolate Whey Protein
  • 120g plain flour
  • 100g ground almonds (or you can use an additional 80g plain flour)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon (optional)


Protein Icing (optional)

  • 60g plain Greek yogurt
  • 1 scoop of Kinetica Chocolate Whey Protein
  • 1 tbsp (10g) raw cacao powder
  • 30g natural smooth peanut butter
  • 30ml maple syrup or honey
  • 7g (½ tbsp) coconut oil, melted

Shop the recipe


1. Preheat your oven to 180C (350F).

2. Line a 2lb loaf tin with baking paper and lightly grease with spray oil.

3. Blend together the bananas, yogurt, and eggs until smooth, it doesn’t have to be perfect!

4. Allow the melted butter or coconut oil to come back to room temperature or just cool to the touch before blending into the mix.

5. Add the protein, flour, ground almonds (or more flour), baking powder, soda and cinnamon, and whisk to combine.

6. Place the mixture into the prepared tin and bake for 45 minutes; a toothpick or cake tester should come out clean from the centre.

7. Allow to cool in the tin for 10 minutes and then transfer to a wire rack to cool fully.

8. Place into an airtight container where it will keep fresh for up to three days or freeze as slices.

9. For the icing, whisk or blend together all ingredients until smooth and then place into the fridge for a few hours or until ready to serve to thicken up.

10. Serve banana bread with a spoonful or two of the protein icing if desired.