Cream Cheese Cinnamon Protein Loaf (Printable Version)

Moist banana protein loaf with creamy cinnamon swirl filling

# What You'll Need:

→ Loaf Base

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup plain nonfat Greek yogurt
04 - 1/2 cup milk of choice
05 - 1/3 cup maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup vanilla or unflavored protein powder
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon

→ Cream Cheese Cinnamon Swirl

13 - 6 ounces cream cheese, softened
14 - 2 tablespoons plain nonfat Greek yogurt
15 - 1/4 cup granulated sugar or coconut sugar
16 - 1 teaspoon ground cinnamon
17 - 1 egg yolk
18 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease the surface.
02 - In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, milk, maple syrup, and vanilla extract until smooth.
03 - In a separate bowl, combine flour, protein powder, baking powder, baking soda, salt, and cinnamon.
04 - Add dry ingredients to the wet mixture and stir gently until just combined, being careful not to overmix.
05 - In another bowl, beat together softened cream cheese, Greek yogurt, sugar, cinnamon, egg yolk, and vanilla extract until smooth and creamy.
06 - Pour half of the loaf batter into the prepared pan and spread evenly.
07 - Spoon half of the cream cheese mixture over the batter and gently swirl with a knife.
08 - Add the remaining loaf batter on top, then spoon and swirl the remaining cream cheese mixture.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.
10 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It tastes like cinnamon rolls and banana bread had a delicious baby, but with actual protein to keep you full past 11 a.m.
  • The cream cheese swirl means there's a surprise layer of richness in every slice, making it feel fancy without being complicated.
  • You can meal-prep it guilt-free and still have something that feels indulgent for breakfast or a 3 p.m. snack attack.
02 -
  • Room temperature cream cheese is literally everything—I learned this the hard way when I tried using cold cream cheese straight from the fridge and ended up with a lumpy swirl that looked like an accident.
  • Don't overbake this thinking you're being safe; a toothpick with a few moist crumbs is your target, because the residual heat will continue cooking it as it cools and you want it tender, not dry like gym socks.
  • The Greek yogurt in the swirl mixture keeps it from getting rock-hard when cold, so don't skip it or substitute with regular cream cheese—the texture changes completely.
03 -
  • Don't get precious about the swirls—a slightly messy marbling pattern actually looks more homemade and delicious than perfectly uniform swirls, and honestly tastes the same.
  • If your loaf rises too much and puffs over the top, you've either overfilled the pan or your leavening agents were too strong; next time, fill the pan only about three-quarters full.
  • The cream cheese swirl works best when it's thick enough to hold its shape but soft enough to blend slightly; if it's too stiff, let it sit out for a few more minutes before layering.
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