Description
This Cream Cheese Cinnamon Swirl Protein Loaf is a moist and flavorful banana bread variant infused with protein powder for a nutritional boost. The loaf features a delicious cinnamon-spiced cream cheese swirl that adds richness and a touch of sweetness, making it perfect for breakfast, snack, or dessert. It’s easy to prepare, combining wholesome ingredients like ripe bananas, Greek yogurt, and a blend of flours and protein powder, all baked to perfection in under an hour and a quarter.
Ingredients
Scale
Main Batter
- 3 medium ripe bananas, mashed
- 2 large eggs
- 1/3 cup plain nonfat Greek yogurt
- 1/2 cup milk of choice
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cream Cheese Swirl
- 6 ounces cream cheese, softened
- 2 tablespoons plain Greek yogurt
- 1/4 cup granulated sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan and Preheat: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides to ensure easy removal of the loaf after baking.
- Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, plain nonfat Greek yogurt, milk of your choice, maple syrup (or honey), and vanilla extract until the mixture is smooth and well incorporated.
- Prepare Dry Ingredients: In a separate bowl, combine the all-purpose flour, protein powder, baking powder, baking soda, salt, and ground cinnamon. Mix thoroughly to evenly distribute the leavening agents and cinnamon.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredient bowl and gently stir until just combined. Be careful not to overmix to preserve a tender and light crumb in the loaf.
- Prepare Cream Cheese Swirl: In another bowl, beat together the softened cream cheese, Greek yogurt, granulated (or coconut) sugar, cinnamon, egg yolk, and vanilla extract until the mixture becomes smooth and creamy without lumps.
- Layer First Batter: Pour half of the loaf batter evenly into the prepared loaf pan, spreading across the bottom.
- Create First Swirl: Spoon half of the cream cheese mixture over the batter layer. Using a knife, gently swirl the cream cheese into the batter by making figure-eight motions to create a marbled effect.
- Add Remaining Layers: Spread the remaining loaf batter on top of the first layer, then spoon the rest of the cream cheese mixture and gently swirl it over the surface to maintain the swirl pattern.
- Bake Loaf: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs—not wet batter.
- Cool and Release: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing to maintain its structure and texture.
Notes
- Use ripe bananas for best natural sweetness and moisture.
- Protein powder can be vanilla or unflavored depending on your preference.
- If you prefer a vegan version, substitute eggs with flax eggs and use non-dairy yogurt and milk.
- Ensure cream cheese is softened to room temperature to blend smoothly into the swirl mixture.
- Do not overmix the batter to avoid a dense loaf.
- Storage: Store leftover loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- You can freeze slices for up to 3 months; thaw before serving.
