Low Calorie, High Protein Chocolate Brownie Banana Bread

Ingredients (raw weights)

• 354 g banana, raw
• 170 g Greek yogurt, plain, nonfat, as sold
• 122 g almond milk, unsweetened, as sold
• 62 g egg whites, raw (liquid)
• 120 g oat flour (blended oats), dry
• 60 g casein protein powder, dry
• 30 g whey protein powder, dry
• 60 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 50 g egg, whole, raw
• 30 g egg whites, raw (liquid)
• 85 g Greek yogurt, plain, nonfat, as sold
• 7.5 g coconut oil, melted, as sold
• 2.2 g vanilla extract, as sold
• 95 g zero-calorie sweetener (erythritol/stevia/monk fruit)
• 17 g all-purpose flour, dry
• 22 g cocoa powder, unsweetened, dry
• 25 g whey protein powder, dry
• 1.5 g baking powder, dry
• 0.5 g salt, dry

Steps

1. Preheat oven to 350°F and line or lightly grease a loaf pan.
2. For the banana batter, mix all wet ingredients together until combined.
3. Add the banana batter dry ingredients and mix until just combined.
4. In a separate bowl, whisk together all the chocolate brownie wet ingredients.
5. Add the chocolate brownie dry ingredients and mix until a thick, smooth brownie batter forms.
6. Add the banana batter to the loaf pan, layering spoonfuls of the chocolate brownie batter throughout.
7. Use a knife or skewer to gently swirl the two batters together.
8. Sprinkle optional chocolate chunks over the top.
9. Bake until the center is set and a toothpick comes out mostly clean. Start checking around 50–60 minutes.
10. Let cool before slicing into 8 thick pieces.