Choc Chip Banana Bread (Recipe) - Ross Edgley

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Choc Chip Banana Bread (Recipe)

Ever wanted to know the best breakfast to fuel a marathon? Me too! Which is why me and THE PROTEIN WORKS™ decided to start the year by running 30 marathons over 30 days whilst trialing a new breakfast each day in an event we’re calling: Man Vs (Marathon) Food. Exploring the intricacies of endurance-based nutrition, it’s my hope each meal will help people understand how your food choices can have a profound impact on marathon times. Documenting and every nutrient-dense delicacy, this was one of my favorite recipes since you could MASS make (and eat it) as it’s very easy to scale.

Similar to the tried and tested chocolate chip banana bread, I wanted to enhance the nutritional (and calorie) proifle so not only doubled the chocolate but tripled it with chocolate chips, cocoa and the best chocolate whey protein powder in my cupboard.


  • 140g Wholewheat Flour
  • 50g The Protein Works Choc Banana Custard Whey 80
  • 50g The Protein Works Banoffee Pie Whey 80
  • 1/2t baking powder
  • 30g Cocoa Powder
  • 300g Banana
  • 50g Vitafiber Sugar
  • 50ml The Protein Works Zero Cal Maple Syrup
  • 170g Low Fat Greek Yoghurt
  • 1 egg
  • 1 egg white
  • 25g Coconut Oil (melted and slightly cooled)
  • Vanilla Extract
  • 25g Chocolate Chips


  1. Preheat oven to 200c and spray a loaf pan with non-stick spray
  2. In a large bowl, mix together the wholewheat flour, baking powder and vitafiber sugar
  3. In a separate bowl, add the bananas and mash, then add in all other remaining wet ingredients and mix well
  4. Slowly add the wet into the dry and mix until everything is incorporated
  5. Add half the mixture to another bowl and add the cocoa powder and choc banana custard whey and mix
  6. To the first bowl add in the banoffee pie whey and mix
  7. Pour the chocolate mixture into the loaf pan and spread evenly
  8. Pour the banoffee mixture into the loaf pan on top of the chocolate mixture
  9. Sprinkle chocolate chips on top of the mixture
  10. Pop in the oven for 45 minutes at 200c or until knife comes out clean
  11. If the top starts to burn but it needs more cooking time, cover the top with tin foil and continue to cook
  12. Let stand for 5 minutes before transferring to cooling rack
  13. Once cooled, cut into ten
Post Author
Ross Edgley