Cream Cheese Cinnamon Protein Loaf (Printable Version)

Protein-rich banana loaf with creamy cinnamon swirl, perfect for nutritious snacking.

# What You'll Need:

→ Loaf Base

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup plain Greek yogurt
04 - 1/4 cup milk of choice
05 - 1/4 cup light olive oil or melted coconut oil
06 - 1/3 cup coconut sugar or brown sugar
07 - 1 teaspoon vanilla extract
08 - 1 cup all-purpose flour
09 - 1/2 cup vanilla or unflavored whey protein powder
10 - 1/2 teaspoon baking soda
11 - 1 teaspoon baking powder
12 - 1/4 teaspoon salt
13 - 1 teaspoon ground cinnamon

→ Cream Cheese Swirl

14 - 6 ounces cream cheese, softened
15 - 2 tablespoons Greek yogurt
16 - 2 tablespoons maple syrup or honey
17 - 1/2 teaspoon vanilla extract
18 - 1 teaspoon ground cinnamon

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, Greek yogurt, milk, oil, sugar, and vanilla until well combined and smooth.
03 - In a separate bowl, whisk together all-purpose flour, protein powder, baking soda, baking powder, salt, and ground cinnamon.
04 - Gently fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix, as this will develop gluten and result in a dense loaf.
05 - In a small bowl, beat together softened cream cheese, Greek yogurt, maple syrup, vanilla extract, and ground cinnamon until smooth and well incorporated.
06 - Pour half of the loaf batter into the prepared pan. Dollop half of the cream cheese mixture over the batter and gently swirl with a knife. Pour remaining loaf batter on top, dollop with remaining cream cheese mixture, and swirl throughout.
07 - Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean with minimal cream cheese residue.
08 - Cool loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It tastes decadent: The cream cheese swirl creates pockets of richness that make you feel like you're eating cake, not health food.
  • High protein keeps you full: Between the Greek yogurt and protein powder, this loaf actually satisfies in a way regular banana bread never did for me.
  • You can make it your way: Dairy-free, gluten-friendly, or loaded with nuts—this recipe adapts without losing its soul.
02 -
  • Don't skip the cooling step: I learned this the hard way by slicing into a warm loaf and watching it fall apart—the crumb needs time to set properly so each slice holds together beautifully.
  • Room temperature eggs and cream cheese make all the difference: Cold ingredients won't blend smoothly, and you'll end up with lumps in your swirl instead of that silky texture.
03 -
  • Make extra and freeze it: This loaf freezes beautifully for up to three months, so you can make two batches when you're in the mood and always have one on hand for those mornings you need breakfast to feel like a treat.
  • Warm it slightly before serving: A quick 15 seconds in the microwave brings the cream cheese back to a soft, luxurious texture that reminds you why this loaf is special.
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