Cream Cheese Cinnamon Protein Loaf (Print Version)

Moist protein-packed loaf with cinnamon cream cheese swirl, made with bananas and Greek yogurt.

# Ingredient List:

→ 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 Make:

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 uniform.
03 - In a separate bowl, thoroughly combine flour, protein powder, baking soda, baking powder, salt, and cinnamon.
04 - Gently fold dry ingredients into wet ingredients using a spatula until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - In a small bowl, beat cream cheese, Greek yogurt, maple syrup, vanilla, and cinnamon until smooth and spreadable.
06 - Pour half of loaf batter into prepared pan. Dollop half of cream cheese mixture over batter and gently swirl with a knife. Repeat with remaining 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. Light cream cheese residue on toothpick is acceptable.
08 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

# Expert Advice:

01 -
  • It tastes like indulgence but keeps you satisfied because the protein actually works.
  • The cream cheese swirl is forgiving enough that imperfect marbling still looks bakery-worthy.
  • Unlike typical protein baking, this doesn't have that chalky or dense texture that makes you regret the choice.
02 -
  • Don't open the oven door in the first 35 minutes; the temperature drop can cause your loaf to collapse or bake unevenly because the structure isn't set yet.
  • The cream cheese swirl will sink slightly as it bakes, which is completely normal and actually creates those beautiful pockets of richness throughout the loaf.
03 -
  • If your loaf cracks on top, don't panic—that just means your oven runs hot; lower it to 325°F next time and bake a few minutes longer.
  • For extra texture, fold in a third cup of chopped walnuts or pecans into your batter just before baking; they add crunch and healthy fats that make everything taste more luxurious.
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