Pin There's something almost magical about waking up to the smell of cinnamon and banana baking in a small ramekin—like someone took the cozy essence of banana bread and compressed it into a single bowl of pure breakfast comfort. I discovered this recipe on a Tuesday morning when I was tired of the same oatmeal routine and had exactly one ripe banana staring at me from the counter. The first time I pulled it from the oven, golden and puffed up like a tiny edible cloud, I knew I'd found something special.
I made this for my partner on a lazy Sunday when he complained about being bored with protein shakes, and watching his face light up when he took the first warm bite made me laugh—he actually said it tasted like dessert for breakfast. Now it's become our weekend ritual, and I've caught him setting his alarm earlier just to have time for it before work.
Ingredients
- Old-fashioned rolled oats (1/2 cup): Blending them into flour gives you that tender crumb without the gritty texture you'd get if you just stirred whole oats into batter.
- Vanilla or cinnamon protein powder (1 scoop): This is your secret weapon for making this actually filling and protein-packed—vanilla blends quietly into the background while cinnamon amplifies the whole vibe.
- Baking powder (1/2 tsp): Just enough to give you that fluffy pancake-like lift without making it cakey or dense.
- Salt (pinch): Don't skip this; it balances the sweetness and makes the banana flavor actually sing.
- Ripe banana, mashed (1 medium): The riper, the better—brown spots mean more sweetness and moisture, which keeps everything tender and forgiving.
- Milk (1/3 cup): Use whatever you have on hand; the difference between dairy and non-dairy is honestly negligible here, so go with what makes you happy.
- Egg (1 large): Acts as the binder and adds structure; this is why the texture turns out creamy in the middle rather than dry.
- Vanilla extract (1/2 tsp): A small amount that adds depth without making anything taste artificial or vanilla-forward.
- Maple syrup or honey (1 tbsp): The sweetener for your cinnamon swirl that keeps it from being just a dry spice mixture.
- Cinnamon (1/2 tsp): Ground, fresh if possible, because old cinnamon loses its punch and you won't get that warming flavor you're after.
- Melted butter or coconut oil (1/2 tsp): The fat helps the cinnamon mixture drizzle smoothly and distribute through the batter instead of clumping up.
Instructions
- Heat your oven and prep your vessel:
- Preheat to 350°F and lightly grease a 10-12 oz ramekin—this is the perfect size, not too deep so the middle cooks before the edges brown. If you don't have ramekin, a small ceramic bowl or even an oven-safe coffee mug works surprisingly well.
- Turn oats into flour:
- Pulse your oats in a blender or food processor until they look like fine flour with minimal texture—this takes about 30 seconds and completely changes the mouthfeel compared to chunky oats. You'll notice the smell gets slightly sweeter as you grind.
- Mix your dry team:
- Combine the oat flour, protein powder, baking powder, and salt in a bowl, whisking gently to distribute the leavening evenly. This prevents dense pockets later.
- Whisk your wet ingredients:
- In another bowl, mash your banana really well (some small lumps are fine), then whisk in the milk, egg, and vanilla until smooth and unified. The banana should be mostly broken down but not liquified.
- Bring them together:
- Pour the wet mixture into the dry ingredients and stir gently until just combined—don't overmix or you'll develop gluten in the oat flour and end up with a tough texture instead of tender. A few small streaks of dry ingredient are actually better than overworking this.
- Pour and smooth:
- Transfer the batter to your prepared ramekin and use the back of a spoon to smooth the top into a relatively even surface. Don't stress about perfection; it will puff and shift slightly as it bakes anyway.
- Make the swirl:
- In a small bowl, mix your maple syrup, cinnamon, and melted butter until it looks like a thick, pourable sauce. Drizzle this over the batter in whatever pattern feels right to you.
- Swirl it through:
- Use a toothpick, knife, or even a small fork to gently drag the cinnamon mixture through the batter in swoops and curves—you're creating marbling, not thoroughly mixing it. The goal is ribbons of cinnamon flavor throughout, not uniform brown cake.
- Bake until set:
- Slide into the oven for 22-25 minutes; you're looking for the edges to be set and lightly golden while the center should still have just a tiny jiggle when you gently shake the ramekin. A toothpick poked in the center should come out mostly clean with maybe a crumb or two clinging to it.
- Cool and enjoy:
- Let it sit for a minute or two before topping—this helps it firm up slightly and makes it less messy to eat. Add sliced banana, a dollop of Greek yogurt, or crushed nuts if the mood strikes.
Pin Last week, my roommate wandered into the kitchen following the smell and just stood there watching it bake through the oven window—when I offered to make her one the next morning, she actually scheduled it into her calendar. That's when I realized this dish has crossed from just breakfast into something people genuinely look forward to.
Flavor Variations That Keep Things Interesting
While the cinnamon-banana combo is perfect as-is, I've learned that swapping in different protein powders or mix-ins completely transforms the vibe without any real effort. Chocolate protein powder turns this into something that tastes almost like a brownie for breakfast, while unflavored powder lets you play with add-ins like nutmeg, ginger, or even a hint of cardamom. I've also replaced the banana with applesauce on mornings when I'm out of fruit, and it's equally comforting though slightly less dense.
Storage and Make-Ahead Strategy
This is genuinely best eaten fresh and warm, but I've discovered you can prep the dry and wet ingredients separately the night before and combine them in the morning—literally shaving five minutes off your time when you're running late. Leftovers reheat okay in the microwave for 20-30 seconds if you have them, though the texture does shift from fluffy to slightly more bread-like, which honestly isn't terrible if you're in a hurry and need fuel.
Upgrade Your Toppings Game
The beauty of this sitting in a ramekin is that it's designed for topping, so think of it as a canvas for whatever you're craving that morning. I rotate between Greek yogurt and granola for crunch, sliced banana with a drizzle of almond butter, or sometimes just a pinch of sea salt to play up the sweetness. The warm oats and the cool, creamy topping create this amazing temperature and texture contrast that makes every bite interesting.
- Greek yogurt adds tangy creaminess that balances the cinnamon sweetness without overwhelming it.
- A handful of chopped walnuts or pecans gives you that satisfying crunch and extra protein boost.
- Drizzle of almond or peanut butter swirled on top takes it from comfort food to almost indulgent without being over the top.
Pin This recipe became my go-to proof that breakfast doesn't have to be complicated to feel special, and honestly, I've made it so many times now that I could do it with my eyes closed. Every time I pull it from the oven and see that cinnamon swirl peeking through the golden top, it still feels a little bit like I've done something small and wonderful.
Recipe Questions
- → Can I use different protein powder flavors?
Yes, vanilla, cinnamon, chocolate, or unflavored powders work well and adapt the taste subtly.
- → What can I replace banana with?
Applesauce can be used as a moistening alternative without altering texture significantly.
- → Is it possible to make this dairy-free?
Use plant-based milk and coconut oil instead of butter to keep it free of dairy ingredients.
- → How do I know when it’s fully baked?
The center should be set and a toothpick inserted comes out mostly clean, indicating doneness.
- → Can I add nuts to the batter?
Chopped walnuts or pecans can be mixed in for extra crunch and flavor enhancement.