High Protein Banana Blueberry Breakfast Bake

The first time I made this breakfast bake, I had three overripe bananas staring back at me from the counter and zero motivation for another batch of muffins. My sister was visiting, and we needed something substantial before a long hike—something that wouldn't leave us hungry an hour later. This came out of the oven bubbling and fragrant, and we ended up eating half the pan standing right there in the kitchen.

Last winter, my neighbor texted me at 7am asking what smelled so incredible. I'd thrown this together during a snow day when we couldn't get to the grocery store, using whatever we had on hand. Now she asks for the recipe every time she spots brown bananas in my fruit bowl.

Ingredients

• 2 large ripe bananas, mashed: The darker the spots, the sweeter and more flavorful your bake will be
• 2 large eggs: Room temperature eggs incorporate better and create a lighter texture
• 1 cup unsweetened Greek yogurt: This is the protein powerhouse that also adds incredible moisture
• 1/3 cup honey or pure maple syrup: Maple gives a deeper flavor, but honey works beautifully too
• 1 cup unsweetened almond milk: Any milk works here, but almond keeps it light and lets the fruit shine
• 1 tsp vanilla extract: Don't skimp—quality vanilla makes all the difference
• 2 cups old-fashioned rolled oats: Quick oats can make it gummy, so stick with old-fashioned
• 1/2 cup vanilla or plain protein powder: Unflavored works if you want less sweetness
• 1 1/2 tsp baking powder: Fresh baking powder ensures a nice rise
• 1/2 tsp ground cinnamon: Warm and comforting without overwhelming the fruit
• 1/4 tsp salt: Essential to balance the sweetness and bring out flavors
• 1 1/2 cups fresh or frozen blueberries: Frozen work great, just don't thaw them first
• 1/4 cup chopped walnuts or almonds: Totally optional but adds lovely crunch
• 1 tbsp chia seeds: For extra protein and a pretty sprinkle on top

Instructions

Get your oven ready:

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

Mix up the wet ingredients:

Whisk those mashed bananas, eggs, yogurt, honey, milk, and vanilla until silky smooth

Combine the dry mixture:

Stir together oats, protein powder, baking powder, cinnamon, and salt in a separate bowl

Bring it all together:

Pour the dry into the wet and fold gently until just combined—some lumps are okay

Add the fruit:

Fold in blueberries last so they don't get crushed or bleed too much

Into the oven it goes:

Pour into your prepared dish, add toppings if you want, and bake for 35 to 40 minutes

The patience part:

Let it cool for 10 minutes before slicing—this step makes all the difference for clean squares

Save

My toddler declared this breakfast cake after trying it, and honestly, she is not wrong. It has become our Sunday morning tradition, eaten slowly while we plan the week ahead.

Make It Your Own

I have swapped in raspberries when blueberries felt too pricey, and strawberries work too if you do not mind the extra moisture. Chopped apples with a pinch of nutmeg make it feel like fall in a pan.

Storage Secrets

This keeps beautifully in the fridge for up to five days and actually tastes better on day two when the flavors have had time to mingle. I freeze individual portions wrapped in plastic for those grab and go mornings.

Serving Ideas

A warm square with cold Greek yogurt on top is my idea of breakfast perfection. Sometimes I add a drizzle of almond butter for extra richness.

• Try it with a splash of cold milk poured over the top
• A dollop of coconut whipped cream makes it feel like dessert
• Pair with scrambled eggs for a protein packed breakfast spread

Save

There is something so satisfying about starting the day with a meal that nourishes you from the inside out. Hope this becomes a staple in your kitchen too.

Recipe FAQs

→ Can I make this breakfast bake ahead of time?

Absolutely. Prepare the batter the night before and refrigerate, or bake fully and store in the refrigerator for up to 5 days. Reheat individual portions in the microwave for about 30 seconds.

→ What type of protein powder works best?

Vanilla or plain whey or casein protein powder blends smoothly into the batter. Plant-based options like pea protein also work well. Avoid strongly flavored varieties that might overpower the banana and blueberry notes.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly. There's no need to thaw them first—just fold them directly into the batter. 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 (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based yogurt instead of Greek yogurt, and opt for a vegan protein powder. The results are just as delicious.

→ Can I freeze this breakfast bake?

Definitely. Slice the cooled bake into individual portions, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the microwave.