High Protein Banana Blueberry Bake

The morning my kitchen smelled like warm bananas and honey, I knew this breakfast bake was staying in my rotation forever. My roommate wandered in, rubbing sleep from her eyes, and asked what bakery Id secretly opened. Nothing beats pulling something this wholesome from the oven while everyones still in their pajamas.

I first threw this together on a chaotic Sunday when I needed something that would feed us all week. My brother took one bite and asked if Id secretly gone to culinary school. Now its the only thing the kids actually get excited about helping me make.

Ingredients

• 2 large ripe bananas, mashed: The spottier the better because they bring natural sweetness and moisture
• 2 large eggs: Room temperature eggs blend more smoothly into the mixture
• 1 cup unsweetened Greek yogurt: This is what gives the bake its protein boost and creamy texture
• 1/3 cup honey or pure maple syrup: Maple adds a subtle warmth while honey brings floral sweetness
• 1 cup unsweetened almond milk: Any milk works but almond keeps it light and nutty
• 1 tsp vanilla extract: Dont skip this because it pulls all the flavors together
• 2 cups old-fashioned rolled oats: Quick oats make it mushy so stick with the old fashioned kind
• 1/2 cup vanilla or plain protein powder: Unflavored works but vanilla adds another layer of flavor
• 1 1/2 tsp baking powder: This gives the bake a little lift so it doesnt feel dense
• 1/2 tsp ground cinnamon: Warm spices make breakfast taste like comfort
• 1/4 tsp salt: Just enough to make the sweet notes pop
• 1 1/2 cups fresh or frozen blueberries: Frozen work fine but fresh burst beautifully when baked
• 1/4 cup chopped walnuts or almonds: Toast them first for extra crunch if you have time
• 1 tbsp chia seeds: These add protein and a nice little texture contrast

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x9 inch baking dish with butter or coconut oil

Mix up the wet ingredients:

Whisk the mashed bananas, eggs, Greek yogurt, honey, almond milk, and vanilla until everything looks smooth and creamy

Combine the dry mixture:

In another bowl stir together the oats, protein powder, baking powder, cinnamon, and salt

Bring it all together:

Pour the dry ingredients into the wet mixture and stir gently until just combined, some lumps are okay

Add the fruit:

Fold in the blueberries carefully so you dont smash them all over the place

Get it baking:

Pour the batter into your prepared dish and sprinkle nuts and chia seeds on top if youre using them

Wait for the magic:

Bake for 35 to 40 minutes until the top turns golden brown and a toothpick in the center comes out mostly clean

Let it rest:

Cool for 10 minutes before slicing because it sets up better as it cools

Save

This recipe became my go to when my mom started chemotherapy and needed easy protein rich meals. She said every bite felt like a hug from her kitchen.

Making It Ahead

Assemble everything the night before and keep it covered in the fridge. Add five minutes to the baking time since it will be cold going into the oven.

Protein Powder Wisdom

Not all protein powders behave the same in baking. Whey can make it slightly drier while plant based proteins often need an extra splash of milk.

Serving Ideas

Warm squares topped with a spoonful of Greek yogurt or a drizzle of almond butter turn this into something almost decadent.

• Leftovers reheat beautifully in the microwave for 30 seconds
• Try swapping blueberries for chopped apples in fall
• Store in the fridge for up to five days

Save

Theres something deeply satisfying about starting the day with food that nourishes you body and soul.

Common Recipe Questions

→ Can I make this breakfast bake ahead of time?

Absolutely! This bake stores beautifully in the refrigerator for up to 5 days. Slice individual portions and reheat in the microwave for 30-60 seconds for quick weekday breakfasts.

→ What type of protein powder works best?

Vanilla or plain whey or plant-based protein powder both work well. Avoid strongly flavored varieties as they may overpower the banana and blueberry notes. Unflavored is also an option if you prefer.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this bake. No need to thaw them first—just fold them into the batter frozen. They may add a minute or two to the baking time.

→ How do I make this breakfast bake vegan?

Replace the eggs with flax eggs (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water), use plant-based yogurt, and choose a vegan protein powder. The results will be just as delicious.

→ Can I freeze this breakfast bake?

Definitely! Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave.