Save Banana bread meets a baked protein pancake in this single-serve, cinnamon-swirled ramekin breakfast. Warm, fluffy, and packed with protein, it is an energizing start to your day that feels like a decadent treat.
Save Imagine the cozy aroma of cinnamon and baked bananas filling your home. This recipe transforms simple pantry staples into a nutritious, cake-like breakfast that is as satisfying to look at as it is to eat.
Ingredients
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- Dry Ingredients: 1/2 cup (45 g) old-fashioned rolled oats, 1 scoop (about 30 g) vanilla or cinnamon protein powder, 1/2 tsp baking powder, pinch of salt
- Wet Ingredients: 1 medium ripe banana (mashed, about 1/2 cup), 1/3 cup (80 ml) milk (dairy or non-dairy), 1 large egg, 1/2 tsp vanilla extract
- Cinnamon Swirl: 1 tbsp maple syrup or honey, 1/2 tsp cinnamon, 1/2 tsp melted butter or coconut oil
- Optional Toppings: Sliced banana, Greek yogurt, chopped walnuts or pecans
Instructions
- 1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 10–12 oz ramekin to prevent sticking.
- 2. Process Oats
- In a blender or food processor, blend the rolled oats until they reach a fine, flour-like consistency.
- 3. Combine Dry
- In a mixing bowl, stir together the oat flour, protein powder, baking powder, and salt.
- 4. Whisk Wet
- In a separate bowl, whisk together the mashed banana, milk, egg, and vanilla extract until smooth.
- 5. Mix Batter
- Add the wet mixture to the dry ingredients and stir until just combined.
- 6. Fill Ramekin
- Pour the batter into the prepared ramekin and smooth the top with a spoon.
- 7. Create Swirl
- In a small bowl, mix the maple syrup, cinnamon, and melted butter. Drizzle this over the batter and use a toothpick to gently swirl it into the top layer.
- 8. Bake
- Bake for 22–25 minutes, or until the center is set and a toothpick comes out mostly clean.
- 9. Cool and Top
- Let the dish cool slightly before adding your favorite toppings like yogurt or nuts.
Zusatztipps für die Zubereitung
Using a blender to turn the oats into flour is essential for the soft, cake-like texture. Ensure your banana is very ripe, as the spots provide most of the natural sweetness for the base batter.
Varianten und Anpassungen
For a different flavor profile, swap the banana for 1/2 cup of applesauce or use chocolate protein powder. If you enjoy a bit of texture, fold a tablespoon of chopped walnuts or pecans directly into the batter before baking.
Serviervorschläge
This dish is excellent when paired with a hot cup of coffee. For a more indulgent breakfast, serve it warm with a dollop of Greek yogurt and a few fresh banana slices on top.
Save Start your morning with this protein-packed, cinnamon-infused delight. It is a simple, healthy, and delicious way to fuel your body and satisfy your sweet tooth at the same time.
Recipe Questions & Answers
- → Can I make these ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. In the morning, give it a quick stir, add the cinnamon swirl, and bake. Leftovers also reheat well in the microwave for 30-60 seconds.
- → What type of protein powder works best?
Vanilla or cinnamon whey or casein protein powder blends smoothly and adds natural sweetness. Plant-based options work too, though the texture may be slightly denser. Unflavored powder is fine if you prefer less sweetness.
- → Can I substitute the banana?
Applesauce makes an excellent 1:1 substitute for mashed banana. Pumpkin puree also works and adds a lovely autumn flavor. Both options maintain the moisture and binding properties needed for the batter.
- → How do I know when it's done baking?
The oats are finished when the center is set and a toothpick inserted comes out mostly clean with just a few moist crumbs. The top should feel firm but spring back slightly when touched gently.
- → Can I make this gluten-free?
Use certified gluten-free rolled oats and verify that your protein powder is manufactured in a gluten-free facility. These two changes make the entire dish safe for those with gluten sensitivity or celiac disease.
- → Can I double the recipe for multiple servings?
Absolutely. Simply multiply all ingredients by the number of servings needed and divide the batter between multiple ramekins. Alternatively, bake in a standard muffin tin for 15-18 minutes, adjusting the time slightly for smaller portions.
