Yield: 1 loaf (8–10 slices)
Prep: 10–15 minutes
Bake: 45–55 minutes
Ingredients
Banana Bread Layer
2 large ripe bananas, mashed
2 large eggs
120 g (½ cup) plain Greek yogurt (0–2% works best)
60 ml (¼ cup) milk (any kind)
1–2 tbsp maple syrup or honey (or zero-cal sweetener to taste)
1 tsp vanilla extract
120 g (1 cup) oat flour
(blend rolled oats if needed)
1 scoop (25–30 g) vanilla or unflavored protein powder
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
Pinch of salt
Cheesecake Swirl
120 g (½ cup) light cream cheese, softened
60 g (¼ cup) Greek yogurt
1 scoop (20–25 g) vanilla protein powder
1–2 tbsp sweetener
½ tsp vanilla extract
Instructions
Prep
Preheat oven to 175°C / 350°F.
Line or lightly grease a loaf pan.
Make banana bread batter
In a large bowl, mash bananas until smooth.
Whisk in eggs, yogurt, milk, sweetener, and vanilla.
Add oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
Mix until just combined (don’t overmix).
Make cheesecake mixture
In a separate bowl, whisk or blend cream cheese, yogurt, protein powder, sweetener, and vanilla until smooth and creamy.
Assemble
Pour about ⅔ of the banana batter into the loaf pan.
Spoon cheesecake mixture on top.
Cover with remaining banana batter.
Swirl gently with a knife for that marbled cheesecake effect.
Bake
Bake for 45–55 minutes, until a toothpick comes out mostly clean (a little moisture is perfect).
If the top browns too fast, loosely tent with foil.
Cool (important!)
Let cool in the pan for 15–20 minutes, then transfer to a rack.
Slice once fully set for best texture.
Texture Tips (this keeps it MOIST)
Overripe bananas = non-negotiable 🍌🍌
Use whey-casein blend or plant protein for softer crumb
Don’t overbake — slightly under is better than dry
Macros (approx. per slice, 10 slices)
Calories: ~150–170 kcal
Protein: 12–15 g
Fat: 3–5 g
Carbs: ~18 g
