Warm, wholesome, and surprisingly satisfying, this banana bread breakfast bake tastes like a treat but fuels your morning like a champ. It’s naturally sweetened with ripe bananas and a touch of maple, with no flour and no refined sugar in sight. The texture lands somewhere between banana bread and a soft baked oatmeal, with a boost of protein to keep you full longer.

Mix everything in one bowl, bake once, and you’ve got breakfast ready for days.

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What Makes This Recipe So Good

Overhead shot of the baked High Protein Banana Bread Breakfast Bake just out of the oven in an 8x8 p

High protein without protein powder overload: Eggs and Greek yogurt do the heavy lifting for a clean, creamy protein boost.
No flour, no refined sugar: Sweetened naturally with bananas and maple syrup, and bound with rolled oats.
Meal-prep friendly: Bake once and enjoy all week. It reheats beautifully.
Comforting flavor: Think classic banana bread—vanilla, cinnamon, and soft banana warmth—without the heaviness.
Easy to customize: Add nuts, seeds, or chocolate chips to fit your taste and goals.

What You’ll Need

3 large ripe bananas (spotty and soft)
2 large eggs
1 cup plain Greek yogurt (2% or whole milk for best texture)
1/4 cup pure maple syrup or honey
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats (not instant)
1/2 cup vanilla or unflavored whey or plant-based protein powder (optional but boosts protein)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
Optional mix-ins: 1/3 cup chopped walnuts or pecans, 1/4 cup dark chocolate chips, 2 tablespoons chia or flax seeds

Instructions

Close-up detail of a single square of the breakfast bake on a small matte ceramic plate, texture-for

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment for easy removal.
In a large bowl, mash the bananas until mostly smooth.
Whisk in the eggs, Greek yogurt, maple syrup, and vanilla until creamy.
In the same bowl, add the oats, protein powder (if using), baking powder, baking soda, cinnamon, and salt. Stir until the oats are evenly coated and the batter is thick and cohesive.
Fold in any optional mix-ins like nuts, seeds, or chocolate chips.
Spread the batter into the prepared dish, smoothing the top. Let it sit for 5 minutes so the oats can hydrate slightly.
Bake for 28–35 minutes, or until the center is set and the top is lightly golden.
A toothpick should come out mostly clean with a few moist crumbs.
Cool for at least 15 minutes before slicing. It firms as it cools, making cleaner slices.

How to Store

Fridge: Store slices in an airtight container for up to 5 days.
Freezer: Wrap individual slices and freeze up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave a slice for 30–45 seconds or warm in a 300°F oven for 8–10 minutes.

Benefits of This Recipe

Balanced macros: Protein from eggs and yogurt, complex carbs from oats, and healthy fats if you add nuts or seeds.
Steady energy: No refined sugar crash—just slow-burning fuel and natural sweetness.
Gut-friendly: Oats bring fiber; yogurt adds probiotics if not heated too aggressively (some benefit may remain).
Kid- and freezer-friendly: A great make-ahead option for busy mornings.

What Not to Do

Don’t use instant oats only: They turn mushy.
Stick with old-fashioned rolled oats.
Don’t skip ripe bananas: Underripe bananas won’t mash well or sweeten the bake enough.
Don’t overbake: It can dry out quickly. Pull it when the center is set but still moist.
Don’t pack in too much protein powder: More isn’t better—it can make the texture chalky. Stick to the amount listed.

Variations You Can Try

Blueberry Almond: Fold in 1 cup fresh blueberries and 1/3 cup sliced almonds.
Add a pinch of almond extract.
Peanut Butter Swirl: Warm 1/4 cup natural peanut butter and swirl over the top before baking.
Mocha Chip: Add 1 tablespoon cacao powder and 1 teaspoon instant espresso powder with 1/4 cup dark chocolate chips.
Carrot Cake: Stir in 1 cup finely grated carrot, 1/4 cup raisins, and a pinch of nutmeg.
Seed Crunch: Add 2 tablespoons each of chia, hemp, and pumpkin seeds for extra texture and fats.

FAQ

Can I make this without protein powder?

Yes. Simply leave it out and add an extra 1/4 cup oats to keep the texture balanced. Protein will be a bit lower, but still solid from the eggs and yogurt.

Can I use steel-cut oats?

Not as-is.

Steel-cut oats won’t soften enough here. If you only have them, briefly pulse in a blender to break them down, or soak them overnight and adjust baking time.

What’s the best yogurt to use?

Use 2% or whole-milk Greek yogurt for the best moisture and texture. Nonfat works in a pinch but can make the bake slightly drier.

Is this gluten-free?

It can be.

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

How sweet is it?

Lightly sweet. For a sweeter bite, add an extra tablespoon of maple syrup or fold in a handful of chocolate chips.

Can I bake this in muffin cups?

Yes. Grease a muffin tin and bake at the same temperature for 18–22 minutes, or until set.

In Conclusion

This High Protein Banana Bread Breakfast Bake checks every box: simple ingredients, no flour or refined sugar, and a cozy flavor that actually keeps you full.

Make it once, slice it up, and mornings are sorted. Add your favorite mix-ins, warm a square, and you’ve got a nourishing breakfast that tastes like dessert without the crash.