Cream Cheese Cinnamon Swirl Protein Loaf (Print Version)

Protein-enriched loaf with creamy cinnamon swirl, perfect for nutritious snacking

# 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

# Cooking Steps:

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.
03 - In a separate bowl, whisk together all-purpose flour, whey protein powder, baking soda, baking powder, salt, and ground cinnamon.
04 - Gently fold dry ingredient mixture into wet ingredients using a spatula until just combined. Do not overmix to maintain moisture and texture.
05 - In a small bowl, beat together softened cream cheese, Greek yogurt, maple syrup, vanilla extract, and cinnamon until smooth and creamy.
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 swirl remaining 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 residue on the toothpick is acceptable.
08 - Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's actually filling: The Greek yogurt and protein powder keep you satisfied past mid-morning, not just buzzed on sugar.
  • That cream cheese swirl is pure comfort: It bakes into a tender pocket of richness that makes every bite feel intentional.
  • You can make it on a whim: No exotic ingredients, no weird substitutions, just the things that already live in most kitchens.
02 -
  • Softening cream cheese properly changes everything: Cold cream cheese gets lumpy and refuses to swirl; room-temperature cream cheese blends into silk and creates actual ribbons instead of pockets.
  • That little bit of Greek yogurt in the swirl is not filler: It loosens the cream cheese just enough to marble beautifully while keeping things rich—I learned this after two batches of cream cheese that basically stayed in blobs.
  • A toothpick with a tiny cream cheese smudge is perfect: You're not looking for completely clean; you're looking for moist with just a hint of resistance when you press the center gently.
03 -
  • Make extra swirl mixture and freeze it: I often double the cream cheese mixture, dollop it onto parchment paper in spoonfuls, and freeze it for future baking days when I want that ribbon without the prep work.
  • The loaf stays fresh for four days in the fridge, but the flavor peaks on day two: This is when the banana has fully expressed itself and the cream cheese has set into the crumb perfectly.
Go Back