Cream Cheese Cinnamon Swirl Protein Loaf (Printer View)

Protein-rich banana loaf swirled with sweet cinnamon cream cheese filling

# Components:

→ 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

# Method:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease the sides.
02 - In a large bowl, whisk together mashed bananas, eggs, Greek yogurt, milk, maple syrup, and vanilla extract until smooth and well combined.
03 - In a separate bowl, combine flour, protein powder, baking powder, baking soda, salt, and cinnamon. Whisk together to distribute leavening agents evenly.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix to maintain a tender crumb structure.
05 - In another bowl, beat together softened cream cheese, Greek yogurt, sugar, cinnamon, egg yolk, and vanilla extract until smooth and creamy using an electric or hand mixer.
06 - Pour half of the loaf batter into the prepared pan and spread evenly across the bottom.
07 - Spoon half of the cream cheese mixture over the batter and gently swirl with a knife in a figure-eight pattern to create streaks without over-blending.
08 - Add the remaining loaf batter on top, then spoon and swirl the remaining cream cheese mixture across the surface using the same swirling technique.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs—no wet batter should be visible.
10 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to maintain structural integrity.

# Expert Advice:

01 -
  • It tastes like indulgent banana bread but delivers 10 grams of protein per slice, so you can eat it without the post-breakfast energy crash.
  • The cream cheese swirl makes every bite feel special, like you did something fancy when really it was just strategic layering.
  • One loaf lasts all week in the fridge, which means fewer decisions before your first coffee.
02 -
  • Overmixing the batter is the number one way to end up with dense, tough bread—mix just until you don't see dry flour anymore and then stop, even if it feels incomplete.
  • Softening cream cheese to room temperature before mixing is non-negotiable; cold cream cheese won't blend smoothly and you'll get lumps that don't swirl properly.
  • Banana bread is forgiving about being slightly underbaked; a few moist crumbs on the toothpick are actually your target, not a sign you need five more minutes.
03 -
  • If your cream cheese swirl refuses to swirl smoothly, chill it for five minutes and it becomes easier to work with without being hard.
  • Using a bench scraper or thin spatula instead of a knife gives you better control when swirling and creates cleaner, more intentional ribbons.
  • Make sure your bananas are genuinely ripe (brown speckles on the peel) because underripe bananas make denser loaf and won't contribute enough natural sweetness.
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