BANANA CINNAMON PROTEIN BREAD
Banana Cinnamon Protein Bread is a cozy, banana-forward loaf packed with fiber and protein — perfect for meal prep breakfasts or energizing snacks.
Feeling lazy or out of time cooking breakfast every day? Meal prep this Banana Cinnamon Protein Bread instead for a week of cozy, nourishing mornings.
This loaf is warm, cozy, and banana-forward (using 4 extra ripe bananas). It's the kind of recipe that feels indulgent but fuels you in all the right ways. Naturally sweetened with ripe bananas and a touch of coconut sugar, it’s refined sugar-free, higher in protein, and full of fiber thanks to wholemeal spelt flour and added protein powder.
Why You’ll Love This Banana Cinnamon Protein Bread
Each slice (1 out of 6) provides 332 calories, 14 g protein, 48 g carbs, 8 g fat, 18 g sugar, and 6 g fiber. That makes it a filling, balanced option for anyone needing more protein and fiber in their mornings. Instead of spiking energy like a pastry, it keeps you satisfied and energized, making it perfect for meal prep and busy weekdays.
Nutrition Benefits of Key Ingredients:
- Bananas: Natural sweetness plus potassium and prebiotic fiber.
- Wholemeal + spelt flour: High in fiber for digestion and steady energy.
- Protein powder: Boosts protein to support muscle repair and satiety.
- Greek yogurt: Adds creaminess, protein, and gut-friendly probiotics.
- Extra-virgin olive oil: rich in monounsaturated fats and vitamin E.
- Cinnamon: Warm spice that helps regulate blood sugar levels.
- Flax & apple fiber: Extra fiber to support gut health and fullness.
Step-by-Step Guide:
The detailed (printable) recipe is at the the end of this blog post, but here is a simple 7 step-by-step guide with pictures.
- Preheat oven and prepare loaf pan with parchment.
2. Mix all dry ingredients in one bowl. Add 4 extra ripe bananas to another bowl.
3. Mash bananas, whisk with eggs, yogurt, oil, vanilla, and coconut sugar.
4. Combine dry with wet until smooth.
5. Pour into lined loaf pan.
6. Bake 45–50 minutes until golden and a toothpick comes out clean, covering with foil after 35 mins if needed.
7. Cool on a wire rack before slicing.
This recipe is ideal for anyone struggling to get enough fiber and protein at breakfast. It’s easy to prep, satisfying, and energizing.
Serving suggestion: Spread a warm slice with butter and honey to create a rich, syrupy layer. Pair with 190 ml of 1.5% milk for a complete, balanced breakfast (502 kcal, 20 g protein, 6 g fiber).
Need a oil-free version? Try this Oil-Free Banana Carrot Raisin Protein Bread instead!
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The recipe
BANANA CINNAMON PROTEIN BREAD
Banana Cinnamon Protein Bread is a cozy, banana-forward loaf packed with fiber and protein — perfect for meal prep breakfasts or energizing snacks.
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- Yield
- 6 slices
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
Serving changes scale numeric quantities only. Metric/US views separate equivalents already written by the author; Nutrijoint does not infer ingredient density. If an equivalent is unavailable, that ingredient keeps its authored measurement system; numeric quantities still scale with servings. Cooking times, temperatures and instructions do not change automatically.
Equipment
- non-stick loaf pan
Ingredients
Dry Ingredients
Wet Ingredients
Serving Suggestion
Instructions
Preheat the oven to 160-170°C (320-340°F). Prepare a non-stick loaf pan (25.5 cm x 13 cm x 5.5 cm/ 10 in x 5.1 in x 2.2 in) with grease-proof (non-stick) baking paper.
Prep the dry ingredients: In a small bowl combine spelt flour, wholemeal flour, protein powder, baking soda, salt, ground flax, ground cinnamon and apple fiber (or more ground flax). Mix well and set aside.
Prep the wet ingredients: In a large bowl, mash the bananas well. Add the eggs, vanilla extract, coconut sugar, Greek yogurt, olive oil and whisk until well combined.
Combine the dry (in two batches) with the wet and fold until well combined and there are no flour lumps to the batter.
Transfer the batter to the lined loaf pan. Bake in a preheated oven at 160-170°C (320-340°F) for 45-50 minutes (mine baked for 50 minutes) until golden brown. Insert a toothpick to make sure it comes out clean. I covered with aluminum foil at the 35 minute mark to prevent the top from browning too much.
Remove from the loaf pan and let it cool over a wire rack for at least 30 minutes or at room temperature. Slice and enjoy!2,3
Serving Suggestion: serve two warm slices with some butter and honey, half a glass of milk and enjoy!
Notes
1. For baked goods with protein powder, I like to use a 50/50 blend of vanilla whey/unflavored casein protein powders. If you wish to not use protein powder, just replace the same amount with flour, so in this recipe add 30 g (1.1 oz) of extra white spelt flour or half wholemeal half spelt flour).
2. The cooked loaf was 865 g or 30.5 oz. If cut into 6, each slice would be approximately 145 g (5.1 oz).
3. Cool down at room temperature and refrigerate leftovers in an air tight container for up to 6 days. Freeze in air tight containers (best individually wrapped slices) for up to 3 months. If desired, reheat in the microwave on high power for 30-60 seconds. If frozen, thaw out in the refrigerator overnight. Best served warm.
Recipe inspired by: foodiefromvt
Nutrition information
Per 1 serving (1 Slice out of 6 / No Toppings)
- Energy
- 332 kcal
- Protein
- 14 g
- Carbohydrate
- 48 g
- Fat
- 8 g
- Fiber
- 6 g
- Sugar
- 18 g
- Leucine
- 0.8 g
Per 1 serving (1 Slice out of 8 / No Toppings)
- Energy
- 249 kcal
- Protein
- 10 g
- Carbohydrate
- 36 g
- Fat
- 6 g
- Fiber
- 4 g
- Sugar
- 13 g
- Leucine
- 1 g
Per 1 serving (1 Slice out of 6, 2 tsp butter and 1/2 tbsp honey with 190 ml 1.5% milk)
- Energy
- 502 kcal
- Protein
- 20 g
- Carbohydrate
- 65 g
- Fat
- 17 g
- Fiber
- 6 g
- Sugar
- 34 g
- Leucine
- 2 g
The nutritional information provided is an estimate and is calculated based on the ingredients and quantities listed in the recipe. Unless specified, all macronutrients are rounded up to zero decimal places. Actual values may slightly vary depending on the specific brands and products you use. Please use this information as a general guide and consult your own calculations if needed. As the blog owner, I am not responsible for any discrepancies or variations in the estimated nutritional information.
Source: Nutrition data calculated from product labels and food databases. · Reviewed by Dr. Debbie, PhD.
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