There’s something about the combo of banana and chocolate that just makes everyone happy—it’s nostalgic and irresistible. These pastries are my playful twist on classic banana bread, reimagined as soft, protein-powered treats that taste like dessert but also qualify as nutritious fuel.

Banana chocolate chip protein pastries arranged on a wooden board with pecans and chocolate chips.

And let’s talk about those bananas for a sec. The riper, the better! You want them sweet, soft, and speckled with brown spots—those “super-ripe” bananas bring natural sweetness and the perfect texture. If yours aren’t quite there yet, peel them and microwave for about 30 seconds to soften—it’ll make mashing a breeze and give your pastries that delicious banana flavor.

Mixing bowl with mashed banana, eggs, and yogurt for banana chocolate chip protein pastry batter.
Bananas, eggs, yogurt… the dream team! This combo makes the pastries unbelievably soft and protein-packed.
Smooth banana protein pastry batter mixed together in a white bowl.
Now we’re getting somewhere… this batter is already looking so luscious!
Banana chocolate chip protein pastry batter folded with chocolate chips.
Chocolate chips in the mix always feels like a little celebration. Yes, we’re doing this!
Scoops of banana chocolate chip protein pastry dough arranged on a parchment-lined baking sheet.
Don’t worry about making them perfect — rustic-looking pastries are best pastries.
Freshly baked banana chocolate chip protein pastries on a baking sheet.
Golden, puffy, and ready to steal hearts. Try not to grab one too soon… I dare you!

As for the chocolate chips—if you’re lucky enough to spot mini semi-sweet chips at the market, grab them! They give you a better chocolate distribution in every bite. But don’t worry if you only have regular semi-sweet chips on hand—that’s what I usually use, and they work beautifully.

You can keep the sweet-protein streak going with a few more of my favorites. If you’re craving something warm and comforting, my Jumbo Oatmeal Pancake is hearty and packed with protein. My Cherry Baked Oatmeal is another feel-good option—soft, fruity, and wonderfully satisfying straight from the oven. And for a chocolaty treat, try my Flourless Protein Brownie—it’s rich and snackable, and perfect for meal prep.

Super close-up of a banana chocolate chip protein pastry highlighting its soft, fluffy texture.
Side view of banana protein pastries displayed on a wooden board.

These banana chocolate recipe was born after seeing how much everyone loved my Blueberry Protein Breakfast Pastries—they’re sort of like a blend between a muffin top, a pancake, and a pastry. Due to popular demand, I’m back with two new flavors—this timeless banana–chocolate duo and a double chocolate situation. Each pastry is lightly sweet, fluffy, and dotted with melty chocolate chips. They satisfy a sweet craving while keeping you energized through the morning (or your afternoon slump!).

They bake up golden on the outside, tender on the inside, and make your kitchen smell like a bakery—truly heaven!

These Banana Chocolate Chip Protein Pastries (or you can call them muffin tops!) are wonderfully satisfying. Enjoy them for breakfast, snack time, or dessert—they hit the spot every single time!

Banana chocolate chip protein pastry cut open to show melty chocolate chip interior.

Make my Banana Bread Overnight Oats!

Side view of banana protein pastries displayed on a wooden board.
(5 stars) 2 ratings

Banana Chocolate Chip Protein Pastries

Soft, chocolate-studded, and protein-rich—these wholesome pastries make the perfect breakfast, snack, or sweet treat. Enjoy one warm from the oven or stash a few for the week ahead.
Yield: 8 pastries
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour
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Ingredients
 

  • 2 ripe bananas, mashed (about 1 cup)
  • 2 large eggs, lightly beaten
  • 1 cup vanilla Greek yogurt, thick-style; Mix any top liquid into the yogurt before measuring
  • 1 cup protein pancake mix, Kodiak or your favorite brand
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup semi-sweet chocolate chips, regular or mini (plus a few extra for topping)
  • ½ teaspoon vanilla extract, if your yogurt doesn’t have a strong vanilla flavor, optional

Instructions
 

  • Preheat the oven: Set to 400°F. Line a baking sheet with parchment paper and lightly mist with nonstick oil spray. (If baking as muffins, line a standard 12-cup muffin tin with paper liners or mist with nonstick spray.)
  • Mix the wet ingredients: In a medium bowl, add mashed bananas, lightly beaten eggs, and yogurt (+ vanilla extract, if using). Mix until well blended. It’s okay if you have some small banana chunks throughout.
  • Add the dry ingredients: Sprinkle the pancake mix evenly over the wet mixture. Add the baking powder, salt, and cinnamon on top, then lightly stir them into the pancake mix to ensure they’re well distributed, before combining with the wet ingredients underneath. (This is so the baking powder, cinnamon and salt are evenly dispersed.). Then mix with the wet ingredients until everything is well blended.
  • Fold in the chocolate chips. The batter will be thick and scoopable—that’s exactly how it should be for the best shape and texture.
  • Scoop the batter: Spray a ⅓-cup measuring cup with nonstick spray (this makes the batter slide out more easily) and drop equal portions onto the prepared baking sheet, leaving space between each. (If using a muffin tin, divide the batter evenly among 8 compartments.) Top each with a few extra chocolate chips, then gently press them into the surface so they’re set in the batter—this helps them bake in place and look bakery-beautiful once golden.
  • Bake: Bake for 20–22 minutes, or until golden on top and set in the center. You’ll notice the pastries flatten midway through baking, then slightly puff back up toward the end for that soft, cakey texture. (If baking as muffins, start checking at 18 minutes—bake until a toothpick comes out clean.)
  • Cool: Let them cool on the pan (or in the muffin tin) for at least 10 minutes before removing—this helps them firm up to the perfect tender texture.

Notes

• To Prevent Sticking: Mist the parchment with nonstick spray before baking and let pastries cool completely before removing—they’ll firm up as they rest.
• Muffin Option: You can also bake these as muffins—simply divide the batter among 8 muffin cups and bake for about 18–20 minutes at 400°F. They’ll rise beautifully and have that same banana bread-like texture in a grab-and-go format.
• Yogurt Options: Vanilla Greek yogurt works best, but plain Greek yogurt can be used if you add 1 teaspoon vanilla extract and 1–2 tablespoons maple syrup or honey. Because the addition of sweetener will thin the batter, add 2 extra tablespoons of pancake mix to thicken it back up.
• Pancake Mix Swaps: Any standard or gluten-free protein pancake mix works well. If subbing with regular flour (all-purpose, whole wheat), it’s important to add an extra teaspoon of baking powder (for a total of 3 teaspoons).
• Storage:
  • Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 10–15 seconds to refresh.
  • Freezer: Freeze in a single layer, then transfer to a freezer bag. Warm for about 30 seconds in microwave before eating.
• Variations:
  • Add chopped walnuts or pecans for a banana bread–style crunch.
  • Sprinkle flaky sea salt on top before baking for a sweet–salty twist.
  • Drizzle melty peanut butter over the top for a banana-PB-chocolate treat. 
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 160Carbohydrates: 23gProtein: 7gTotal Fat: 5g— Unsaturated Fat: 2.5g— Saturated Fat: 2.5gCholesterol: 45mgSodium: 250mgPotassium: 307mgFiber: 3gTotal Sugar: 10g— Natural Sugar: 4g— Added Sugar: 6gCalcium: 108mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!