Chocolate Banana Oat Loaf (Print Version)

# Ingredients:

→ Bread Base

01 - 3 ripe bananas, medium-sized (roughly 12 oz or 360 g total)
02 - 2 eggs, large
03 - 1/4 cup (60 g) of your choice of nut butter (like almond, peanut, cashew, or sunflower seed)
04 - 1/3 cup (70 g) granulated sweetener (like monk fruit or brown sugar)
05 - 1 teaspoon pure vanilla
06 - 1/6 teaspoon sea salt
07 - 1 1/2 cups (150 g) oat flour (or your chosen flour)
08 - 1/2 cup (50 g) cocoa powder
09 - 2 teaspoons baking powder
10 - 1/4 cup (40 g) chocolate chips, with extra for optional topping

→ Extra Protein Option

11 - Switch out 1/2 cup (50 g) of the flour for the same amount of protein powder (details in notes)

# Instructions:

01 - Get your oven going at 350°F (180°C). Prepare a 20 cm (7.9 inches) loaf pan by lining it with parchment paper or lightly coating it with oil.
02 - Take three bananas and mash them until they're super smooth in a roomy mixing bowl. Add in the eggs and nut butter, stirring until everything comes together nicely.
03 - Mix in your sweetener, vanilla, and a pinch of salt to the banana blend. Stir vigorously with a fork or whisk for a couple of minutes until it's all blended.
04 - Work in the flour (or flour + protein powder combo), cocoa powder, and baking powder. Stir until smooth, then fold in the chocolate chips.
05 - Pour the mix into the loaf pan you prepped earlier. If you want, toss on extra chocolate chips. Bake for 30-40 minutes, checking with a toothpick—if it comes out clean or with just crumbs, it’s done.
06 - After baking, let it rest in the pan for 15 minutes. Move it to a cooling rack and wait until it’s fully cool before slicing it up.

# Notes:

01 - If you’re going for the high protein option, stick with vegan protein or casein to keep it moist. Avoid whey—it can dry things out.
02 - Using monk fruit for sweetness keeps the calories and carbs lower. Brown sugar will bump them up.
03 - Keep it in a sealed container. It'll stay good for 2-3 days on the counter or up to 7 days in the fridge.
04 - You can freeze it for 3 months. Slice it beforehand to make thawing only what you need super easy.

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