Pin One Tuesday morning, I was standing in my kitchen staring at a ripe banana and wondering if I could turn it into something that felt like banana bread but packed more protein. I grabbed a ramekin on impulse, mixed what I had on hand, and twenty-five minutes later pulled out something that was somehow both tender and satisfying, with this gorgeous cinnamon swirl running through the middle. That single serving changed how I think about breakfast entirely.
I made this for my roommate on a Saturday when she mentioned feeling sluggish at work, and watching her eat it straight from the warm ramekin with a spoon—eyes actually closing for a second—made me realize some of the best food moments happen when someone's not expecting to be fed well. She asked for the recipe before she'd even finished.
Ingredients
- Banana (1 medium, ripe): The ripeness matters more than you'd think—those brown spots mean real sweetness and moisture that keeps everything tender rather than dense.
- Egg (1 large): This is your binder and what gives the texture that protein pancake quality instead of dense brick.
- Milk (½ cup): Any kind works, but I've found oat milk adds a subtle richness that dairy sometimes misses.
- Vanilla extract (1 tsp): A small amount that rounds out the banana without announcing itself.
- Old-fashioned rolled oats (½ cup): Don't use instant—you want that chew and actual oat texture shining through.
- Vanilla protein powder (1 scoop): Choose one you actually like tasting because it's the backbone, not an afterthought.
- Baking powder (½ tsp): Just enough lift to keep it from feeling heavy.
- Salt (pinch): The secret that makes the banana taste more like itself.
- Coconut sugar or brown sugar (1 tbsp): Brown sugar caramelizes slightly and adds depth that white sugar won't.
- Cinnamon (1 tsp): Ground, not stale—open your container and smell it first.
- Butter or coconut oil (1 tsp melted): This fat is what makes the swirl actually swirl instead of sink.
Instructions
- Set up your space:
- Preheat to 350°F and grease your ramekin while the oven warms. This small step saves you from pouring cold batter into a cold dish.
- Build the base:
- Mash your banana until it's actually smooth—lumps will stay lumps—then whisk in egg, milk, and vanilla until there are no streaks. You want it pale and combined.
- Bring it together:
- Fold in the oats, protein powder, baking powder, and salt gently but thoroughly. Some people overmix here and end up with a dense result; just make sure you don't see dry pockets.
- Transfer to the vessel:
- Pour everything into your ramekin and use the back of a spoon to smooth the top slightly. It doesn't need to be perfect.
- Make the swirl magic:
- Mix your sugar, cinnamon, and melted butter into a thick paste in a small bowl. This combination should smell like comfort.
- Create the visual drama:
- Dollop the cinnamon paste across the top in four or five spots, then drag a knife or skewer through it in gentle swirls. Don't overwork it—you want ribbons, not uniform mudswirls.
- Bake with patience:
- Slide it into the oven for 22 to 25 minutes. You'll know it's done when the edges are set but the absolute center still has the slightest jiggle—it continues cooking as it cools.
- The waiting game:
- Let it rest for five minutes before diving in. This matters more than you think.
Pin There's something almost meditative about having breakfast appear in a single ramekin—it shifts the meal from fueling to actual nourishment, a moment you carve out for yourself before the day starts demanding things. This became my Sunday night ritual pretty quickly.
Why This Works as Breakfast
The protein powder isn't window dressing here—it genuinely extends how long you stay satisfied, which matters when you're trying not to reach for a snack by ten in the morning. The oats add fiber, the banana brings natural sweetness so you're not relying on added sugar, and the whole thing tastes comforting enough that you don't feel like you're sacrificing anything.
Building Your Own Variations
Once you understand the base ratio, this becomes endlessly adaptable. I've made versions with chocolate protein powder and added cocoa powder, swapped the cinnamon swirl for a peanut butter drizzle, and even tried it with almond butter mixed into the batter itself. The structure holds because the banana and egg are doing the real work.
Serving and Storage
Eat it warm from the oven, optionally topped with Greek yogurt or fresh banana slices, because that's when the texture is most forgiving and the cinnamon swirl feels most luxurious. This doesn't keep well overnight—it gets dense and dry—so it's truly a make-and-eat-immediately kind of thing, which honestly feels intentional.
- Top with Greek yogurt for creaminess and an extra protein boost.
- A drizzle of nut butter on top adds richness and makes it feel dessert-like.
- Fresh banana slices remind you why the banana flavor matters in the first place.
Pin This recipe taught me that breakfast doesn't need to be complicated to feel special, and that sometimes the smallest meals hold the most intention. Make it this week and see what I mean.
Recipe Questions
- → Can I make this ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. When ready to bake, give it a quick stir, add the cinnamon swirl, and bake as directed. You may need to add 2-3 minutes to the baking time if baking cold.
- → What type of protein powder works best?
Vanilla whey or casein protein powder yields excellent results, but plant-based options like pea or vanilla protein powder also work well. Unflavored protein powder can be used if you prefer less sweetness. Chocolate protein powder creates a mocha-chocolate variation.
- → Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats are recommended for their texture and ability to hold moisture. Quick oats may result in a softer, slightly mushier consistency. If using quick oats, reduce the amount by 1-2 tablespoons to prevent the mixture from becoming too dense.
- → How do I know when it's fully baked?
The oats are done when the center is set and no longer jiggles, the edges pull away slightly from the ramekin, and the top is golden brown. A toothpick inserted into the center should come out mostly clean with a few moist crumbs attached.
- → Can I bake this in a different size dish?
A standard 8-10 oz ramekin works perfectly, but you can also use a small 6-inch baking dish or even a muffin tin for portion-controlled servings. Adjust baking time accordingly—muffin cups typically need 15-18 minutes, while larger dishes may require 28-30 minutes.
- → Is this suitable for meal prep?
Absolutely. Bake multiple servings in individual ramekins, allow to cool completely, then store in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds or enjoy cold—they maintain their texture well both ways.