Chocolate blueberry banana bread

More bananabread experimenting. My favorite one pre-zone was the chocolate blueberry one.

To every chocolate lover: try this out! 

Gluten free
180 degrees | 40 minutes
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  • 3P3 eggs
  • 1P62 grams of low fat vanilla quark
  • 4P28 grams of flavorless whey/protein powder
  • 4P28 grams of chocolate whey/protein powder
  • 3C135 grams of banana
  • 2.5C30 grams of dates
  • 4.5C68 grams of oatmeal flour
  • 0.5C66 grams of carrots
  • 1.5C113 grams of blueberries
  • 3F14 grams of linseed
  • 2F14 grams of cacao powder
  • 7F20 grams 85% dark chocolate
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How to cook

  • Let the dates and the linseed soak in lukewarm water for preferably a couple of hours. 
  • Melt the chocolate a bain marie.
  • Mash the bananas with a fork and mix with the melted chocolate then add the eggs and the quark.
  • Drain the water from the dates and linseed and cut the dates into small pieces or use a blender to mash them. 
  • Mix the dates and linseed into the chocolate mixture.
  • Mix the protein powder, the oatmeal flour and the cacao powder one by one in the mixture.
  • Grate the carrots and mix everything together in a large bowl.
  • Scoop the blueberries in the mixture and carefully mix together.
  • Put some wax paper into a small cake tin (diameter: 25cm) and scoop the dough into it.
  • Bake in the oven for 40 minutes at 180 degrees.
  • Put a skewer into the cake; if it comes out clear you're banana bread is ready.
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  • You could also use just flavorless whey when you don't have a chocolate flavored one.
  • You can save seperate slices in your freezer to eat later.
  • If you like to make a full size cake (30cm) you can double all ingredients and make a 24 block bananabread.