Estimated reading time: 5 minutes

Discover the perfect balance of flavors in protein banana brownies. These fudgy brownies are a delicious and nutritious dessert made with organic black cocoa.

Imagine a dark black cocoa brownie that is fudgy and gooey in the middle with hints of banana and peanut butter topped with chocolate chips.

Luckily for me, these fudgy protein banana brownies are the epitome of everything you’d expect from a brownie recipe.

It’s always hit or miss when I’m testing new recipes in the CBB kitchen, especially desserts, as they are an exact science regarding measurements.

Dark Black Cocoa Protein Banana Brownies

For these protein banana brownies, I chose to add pure maple syrup as a sweetener and our favorite Krisda sugar-free chocolate chips.

You can substitute pure maple syrup with brown sugar and regular chocolate chips.

You’ll notice that the protein banana brownies are dark black, and that’s because I used my favorite organic black cocoa.

Only one brand was available when I first ordered it, but now there are a few.

It’s a bit pricey on Amazon, but a bag of black cocoa goes a long way and smells like crushed Oreo cookies.

Oreo cookies are made with black cocoa to show you how dark these banana protein brownies are.

The secret ingredients in the protein banana brownie recipe are black cocoa and a hint of instant espresso powder.

Espresso instant coffee brings out the flavor in chocolate and takes it to another level.

Protein Powder Options

I used a vegan vanilla bean protein powder from Good Protein; however, you can use a whey protein.

Whey protein and our gastrointestinal tract do not mix; vegan protein powder is a wife-saver.

I also have vegan chocolate protein powder, which works as efficiently as chocolate whey protein.

Ensure the protein powder you purchase is sugar-free and of the best quality.

How To Make Protein Banana Chocolate Brownies

Tools

• 9″ Springform Baking Pan
• Parchment Paper
• Non-Stick Cooking Spray

Satisfy your sweet cravings with protein banana brownies. This recipe combines the richness of black cocoa with banana and chocolate chips.

Ingredients

• 3 very ripe bananas
• 3 large eggs
• 2 scoops vanilla whey or vegan creamy vanilla protein powder
• 1/2 cup 2% milk (or any nut or oat milk)
• 2 tbsp cold water
• 1 tsp instant espresso
• 1/4 tsp salt
• 1 tbsp pure vanilla extract
• 2 tbsps unsweetened peanut butter powder or reg peanut butter
• 1/2 cup unsweetened black cocoa
• 2 cups oat flour (ground oats)
• 1/4 cup pure maple syrup
• 1 tsp baking soda
• 1 tsp baking powder

Instructions

1. Preheat the oven to 350 degrees.
2. Spray the springform pan with cooking spray.
3. Line the bottom of a 9″ springform pan with parchment paper.
4. Put all of the ingredients into a blender and blend until smooth.
5. Pour the batter into the springform pan.
6. Top with 1/2 cup of chocolate chips.
7. Bake for 30 minutes or until the toothpick comes out smooth.
8. Wait until fully cooled before slicing into 10 pieces.
9. Serve with whipped cream, ice cream, or on its own.
10. Store in the refrigerator for up to three days or in the freezer for 3 months.

Notes

If you use oats, blend them in a coffee grinder until they resemble flour.

Use sugar-free or regular chocolate chips

Substitute sugar-free or regular brown sugar for the maple syrup.

10 slices – Each slice 9.2g of protein

12 slices- Each slice 7.6 g of protein

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Yield: 24 dozen

Easy homemade Perogies

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Traditional Polish dumplings, known as pierogi or perogies, are easy to make, and you can top them and stuff them with various creations.

Print

Ingredients

• Filling
• 5 large potatoes
• 1/2 block cheese (700g block) grated
• 1 large onion
• Nob of butter
• 1 teaspoon keens mustard
• 1/2 teaspoon nutmeg
• 1/4 cup milk
• 1 pack of bacon chopped or 1 pack of bacon bits or bacon bits from butcher around 3 large handfuls (basically, if you like bacon, add as much as you want)
• Olive oil (you will need this for tossing the perogies in)
• Salt and pepper
• Perogie dough
• 9 cups plain flour
• 2 cups of milk
• 2 cups boiling water
• 1 cup oil
• 1 tablespoon salt

Instructions

1. In a separate pan, cook up the bacon bits, or if you are adding the packed bacon bits, add this to the mashed potatoes and onions.
2. Add the grated cheese and milk, salt n pepper, nutmeg, and mustard, and mix into mash whilst it’s still hot.
3. Set aside and let cool down enough to be handled.
4. You can make this the night before, cover and place it in the fridge.
5. Whilst this is cooling, make the pierogi dough.
6. Mix the boiling water, milk, and oil in a bowl.
7. Add salt and mix until dissolved.
8. Gradually add the mixture to the flour and mix well.
9. Let dough rest for 1/2 hour, then roll to make the perogies rounds.
10. The dough will be sticky, so add plenty of flour to your surface for rolling.
11. Cut dough into manageable pieces to roll, then cover it with the upturned bowl or a damp cloth.
12. Place cut perogies rounds onto parchment paper-covered baking tray and then cover with a towel until ready to use. We had many hands, so they didn’t dry upon us too quickly.
13. Now fill with filling, fold in half, and pinch around the side.
14. Once enough has been made, place a large pot of boiling salted water onto boil. Place perogies into a pan and wait until they come to the surface.
15. Take each one out, place it into a dish with olive oil, and toss.
16. You can eat these or let them cool and bag them for the freezer.
17. When taking them out of the freezer, do not defrost them. Place oil in the pan and fry.
18. Note: This recipe makes 24 dozen perogies.

Did you make this recipe?

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