Cream Cheese Cinnamon Protein Loaf (Printable Version)

Moist banana bread-inspired loaf with protein-packed Greek yogurt and creamy cinnamon swirl

# What You’ll Need:

→ For the Loaf

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

→ For the 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, milk, oil, sugar, and vanilla until well combined.
03 - In a separate bowl, combine flour, protein powder, baking soda, baking powder, salt, and cinnamon.
04 - Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
05 - In a small bowl, beat together cream cheese, Greek yogurt, maple syrup, vanilla, and cinnamon until smooth.
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. Repeat with remaining loaf batter and cream cheese mixture on top.
07 - Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean. A small amount of cream cheese on the toothpick is acceptable.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It tastes like dessert but keeps you full for hours thanks to the protein and Greek yogurt.
  • The cream cheese swirl means every bite is different—sometimes you hit the cinnamon layer and it feels luxurious.
  • It actually stays moist for days, unlike most protein loaves that turn into cardboard by day two.
02 -
  • Don't skip cooling it completely before slicing or you'll end up with a crumbly mess; wait at least an hour, though overnight is even better.
  • The cream cheese swirl sinks slightly as it bakes, which is normal and actually creates pockets of creamy texture throughout rather than just on top.
03 -
  • Room temperature cream cheese blends smoothly without lumps; cold cream cheese will streak through the swirl and create an uneven texture.
  • If your loaf doesn't release cleanly from the pan, run a thin knife around the edges while it's still slightly warm—the parchment paper makes this nearly foolproof.
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