This breakfast bake tastes like warm banana bread but keeps you full for hours. It’s high in protein, low in calories, and perfect for busy mornings. Mix everything in one bowl, bake once, and you’ve got a week of breakfasts ready.

It’s sweetened naturally with ripe bananas and a hint of cinnamon. Simple, cozy, and satisfying—without the sugar crash.

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What Makes This Recipe So Good

Overhead shot of freshly baked Protein Banana Bread Breakfast Bake in a parchment-lined 8x8 pan just

High protein, low calorie: Each serving packs protein to keep you full, without a big calorie hit.
Meal prep friendly: Bake once, slice, and reheat all week.
One-bowl recipe: Minimal cleanup and easy to throw together.
Balanced and comforting: Tastes like banana bread but feels light and energizing.
Flexible: Works with dairy or non-dairy, whey or plant-based protein, and simple swaps.

Shopping List

3 medium very ripe bananas
2 large eggs (or 1/2 cup liquid egg whites)
1 cup unsweetened applesauce or nonfat Greek yogurt
1 1/2 cups rolled oats (or quick oats)
1/2 cup vanilla or unflavored protein powder (whey or plant-based)
1/4 cup milk of choice (dairy or unsweetened almond/oat milk)
2–3 tablespoons maple syrup or zero-cal sweetener, to taste
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional add-ins: 2 tablespoons mini chocolate chips, chopped walnuts, or blueberries

How to Make It

Close-up, plated final serving of the Protein Banana Bread Breakfast Bake: two warm squares stacked

Prep the pan: Heat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment or lightly grease.
Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps.
Whisk wet ingredients: Add eggs, applesauce or Greek yogurt, milk, vanilla, and sweetener.
Whisk until combined.
Add dry ingredients: Stir in oats, protein powder, baking powder, baking soda, cinnamon, and salt. Fold just until no dry pockets remain. Batter will be thick.
Fold in extras: If using chocolate chips, nuts, or fruit, gently fold them in now.
Bake: Spread batter evenly in the pan.
Bake 25–35 minutes, until the center is set and a toothpick comes out clean or with a few moist crumbs.
Cool and slice: Let cool 10–15 minutes. Slice into 9–12 squares.
Serve: Enjoy warm or at room temperature. Great plain, or with a spoonful of yogurt and a drizzle of peanut butter.

How to Store

Fridge: Store slices in an airtight container for up to 5 days.
Freezer: Wrap individual pieces and freeze for up to 2 months.
Thaw overnight in the fridge.
Reheat: Microwave 20–30 seconds until warm. Add a splash of milk if you like it softer.

Benefits of This Recipe

Steady energy: Protein, fiber-rich oats, and bananas keep blood sugar more stable.
High satiety: Protein and volume help you feel full longer with fewer calories.
Whole-food ingredients: Bananas, oats, and simple pantry staples—nothing fancy required.
Kid-friendly: Tastes like a treat, packs nutrition.

What Not to Do

Don’t overbake: Dry, rubbery texture happens fast with protein bakes. Pull it when the center is just set.
Don’t pack the oats: Scooping too tightly can make it dense.
Lightly scoop or weigh if you can.
Don’t skip ripe bananas: Spotty bananas add sweetness and moisture. Green bananas won’t work well.
Don’t overload add-ins: Too many chips or nuts can weigh it down and add calories quickly.

Recipe Variations

Chocolate banana: Swap 2 tablespoons of protein powder for cocoa powder, and add 2 tablespoons mini chocolate chips.
Blueberry muffin style: Fold in 3/4 cup fresh or frozen blueberries and add lemon zest.
Walnut crunch: Add 1/4 cup chopped walnuts and a light sprinkle of cinnamon sugar on top.
Dairy-free: Use plant-based protein, almond milk, and applesauce instead of yogurt.
Extra protein: Use Greek yogurt instead of applesauce and 2–3 tablespoons extra liquid if needed for moisture.
Overnight prep: Mix the batter, cover, and chill overnight. Bake in the morning for a fresh-baked start.

FAQ

Can I use only egg whites?

Yes.

Use 1/2 to 3/4 cup liquid egg whites. The bake will be a bit lighter and less rich but still moist.

What protein powder works best?

Whey blends bake tender and moist. Plant-based powders also work but may need an extra splash of milk if the batter seems dry.

Can I make this gluten-free?

Yes.

Use certified gluten-free oats and confirm your protein powder is gluten-free.

How many servings does this make?

An 8×8 pan yields 9–12 squares. For lower calories, slice into 12. For a bigger serving, slice into 9.

Can I bake it in muffin tins?

Absolutely.

Grease or line a muffin tin and bake 16–20 minutes, checking early. Great for grab-and-go portions.

It turned out dry—what happened?

Likely overbaked or used a very absorbent protein powder. Next time, add 2–4 tablespoons more milk and pull it as soon as the center sets.

Final Thoughts

This Protein Banana Bread Breakfast Bake hits that sweet spot between comfort and goals.

It’s easy, budget-friendly, and customizable to whatever’s in your pantry. Keep a pan in the fridge, reheat a square in the morning, and you’ve got a warm, satisfying breakfast in under a minute. Simple, cozy, and protein-packed—exactly what a weekday needs.