This healthy cinnamon protein bread will make your home smell like cozy cinnamon, just in time for fall! This easy protein bread is everything a fall recipe should be: warm, comforting, and indulgent, with the added bonus of having over 20 grams of protein, 7 grams of fiber, and low/no added sugar (depending on the exact ingredients you use).
Growing up, my mom always made the most delicious whole wheat bread. This quick single-serve version is different, but it takes me back to slicing a fresh-baked loaf, spreading a piece with butter, and biting into that warm, squishy goodness.
Nostalgia aside, this quick wholesome bread is protein-packed, microwavable, and easy, making it excellent for a cozy breakfast or lunch on a busy day! The whole thing is around 400 calories (give or take, based on the exact ingredients you use), and it’s a super satisfying, nutritious meal that will keep you going for hours.
Why you’ll love this recipe:
- High-protein
- Healthy
- No added sugar needed
- Wholesome ingredients
- Quick microwave option
If you love this recipe, try my 5-Minute Single-Serve Cinnamon Roll or check out my list of high-protein breakfasts here.
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I personally use and love!
Products used in this recipe:
- Silicone mini loaf pans (what I use for the oven version of this recipe)
- Non-toxic glazed bowls (the ones I use for the microwave version of this recipe)
- Whole wheat pastry flour
- Levels whey protein
- Oat fiber
- Vanilla Creme Sweetdrops
Inredients
½ medium banana (overripe and mashed)
⅓ cup plain or vanilla Greek yogurt (see FAQs for possible substitutes)
½ tsp baking powder
1 tbsp light, dairy-free, or regular butter (melted or soft)
⅓ cup whole wheat flour or whole wheat pastry flour (see note 1)
½ scoop (about 16 grams) protein powder
1 tbsp oat fiber (or 1 more tbsp flour)
½ – ¾ tsp cinnamon
Pinch of salt (optional, helps flavor)
Vanilla Creme Sweetdrops or sweetener to taste (optional, if you want it sweeter)
½ tbsp chocolate chips (optional)
Oven Directions
- Preheat oven to 350 F and prepare a small loaf pan (one of these mini silicone ones is perfect!) Spray with a good cooking spray if your pan is not silicone or nonstick.
- In a medium bowl, use a rubber/silicone spatula to combine all the ingredients except the chocolate chips until the dough is well-combined and sticky-looking.
- Transfer batter to the loaf pan and press the chocolate chips (if using) into the top of the batter.
- Bake for about 25 minutes or until the top bounces back when gently pressed and a toothpick comes out clean.
- Let cool for a few minutes, remove carefully from the pan.
- Slice (this makes it feel super high volume and indulgent!) and enjoy! It’s so good fresh from the oven with a little butter (I use about ½ tbsp of light butter for spreading).
- If you’re not eating it right away, store it in an airtight container to prevent it from drying out.
microwave Directions
- Using a silicone/rubber spatula, combine all the ingredients except the chocolate chips until it looks well-combined and sticky.
- Transfer to a microwave-safe pan (see note 2) or bowl and press chocolate chips (if using) into the top of the batter.
- Microwave for about 3 ½ minutes or until set. (I use these non-toxic glazed bowls for the microwave version.)
- Slice (this makes it feel super high volume and indulgent) and enjoy! So good warm with a little butter!
- If you’re not eating it right away, store it in an airtight container to prevent it from drying out.
Notes
- If you’re gluten-free or gluten sensitive, you can try a 1:1 gluten-free flour instead.
- Using silicone for microwave baked goods can sometimes make it a little gummy/soggy, so try using glass, ceramic, etc. instead of silicone for the microwave.
Frequently Asked Questions
Q: Can this be made gluten-free?
A: Likely yes, though I haven’t yet tested it myself! You can experiment with swapping the whole wheat flour for a 1:1 gluten-free flour of your choice. The texture may vary.
Q: Can this be made dairy-free?
A: I haven’t made it dairy-free myself, but you can try using a thick dairy-free yogurt instead of Greek yogurt, dairy-free butter instead of regular butter, and a plant-based protein powder. I would start with less of a plant-based protein powder, as it generally absorbs more moisture than whey.
Q: Mine turned out a bit dry. How can I fix that?
A: It’s possible you may have cooked it too long. Next time, try checking it 3–5 minutes sooner in the oven or 20–30 seconds sooner in the microwave.
