Cream Cheese Cinnamon Swirl Protein Loaf (Print Version)

Protein-rich banana loaf with cinnamon cream cheese swirl

# What You'll Need:

→ For the Loaf

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup Greek yogurt, plain, nonfat or low-fat
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

→ For the Cream Cheese Cinnamon Swirl

13 - 6 ounces cream cheese, softened
14 - 2 tablespoons 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

# Cooking 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 wet mixture. 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 using 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. A few moist crumbs are acceptable, but no raw batter should remain.
10 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It tastes like dessert but delivers serious protein, so you're not hungry an hour later.
  • The cream cheese swirl stays moist and never gets that weird rubbery texture that caught me off guard in other recipes.
  • You can slice it, freeze it, and pull out a piece whenever you need something substantial that doesn't feel like punishment.
02 -
  • Cold cream cheese will seize and lump in the batter; leave it on the counter for 30 minutes before beating it.
  • Overmixing the batter once you add the flour turns it tough and dense; fold gently and call it done even if a few streaks remain.
03 -
  • If your cream cheese swirl stubbornly refuses to blend smooth, stick the bowl over a pot of warm (not hot) water for a minute or two to soften it just enough.
  • Don't panic if your loaf domes in the middle; that's actually the sign of a properly baked loaf, not a mistake.
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