High Protein Banana Blueberry Bake

Last winter, during that stretch where every morning felt darker than the last, I started experimenting with breakfast bakes that could warm me from the inside out. This protein-packed creation emerged from a desperate attempt to use up overripe bananas and a half-empty bag of frozen blueberries. The first time my housemate walked in asking what smelled like heaven, I knew this recipe was a keeper.

I brought this to a friend's brunch last month, and honestly, people were more excited about this than the fancy frittata someone spent an hour making. One person asked if it was dessert, which I took as the highest compliment. There's something about the combination of sweet bananas and tart blueberries that just works.

Ingredients

• 2 large ripe bananas, mashed: The browner and spottier, the better—they add natural sweetness and moisture that no artificial sweetener can replicate
• 2 large eggs: Room temperature eggs incorporate more smoothly into the mixture
• 1 cup unsweetened Greek yogurt: This creates the creamiest texture while packing in serious protein
• 1/3 cup honey or pure maple syrup: Maple gives a deeper, more complex flavor that pairs beautifully with cinnamon
• 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 in baked goods
• 2 cups old-fashioned rolled oats: Instant oats turn to mush, so stick with the old-fashioned kind for the perfect texture
• 1/2 cup vanilla or plain protein powder: Unflavored works if you want the fruit flavors to dominate completely
• 1 1/2 tsp baking powder: This gives the bake that lovely rise and fluffy interior
• 1/2 tsp ground cinnamon: Freshly ground cinnamon has a potency that pre-ground can't touch
• 1/4 tsp salt: Just enough to make all the other flavors pop without tasting salty
• 1 1/2 cups fresh or frozen blueberries: Frozen berries work perfectly and actually create these beautiful purple streaks throughout
• 1/4 cup chopped walnuts or almonds: Totally optional, but that crunch on top is worth it
• 1 tbsp chia seeds: These little seeds add protein and the slightest crunch

Instructions

Get your oven ready:

Preheat to 350°F and give your 9x9 baking dish a light coating of butter or oil—those corners can be tricky to clean later

Mix up the wet ingredients:

Whisk the mashed bananas, eggs, Greek yogurt, honey, almond milk, and vanilla until everything's completely smooth and incorporated

Combine the dry ingredients:

In a separate bowl, stir together the oats, protein powder, baking powder, cinnamon, and salt until evenly mixed

Bring it all together:

Pour the dry ingredients into your wet mixture and fold gently until just combined—overmixing makes for a tough bake

Add those beautiful berries:

Fold in the blueberries last so they don't get crushed, watching as they turn everything this gorgeous purple

Prep for baking:

Pour the batter into your prepared dish and scatter nuts and chia seeds across the top for that bakery finish

Bake until golden:

Slide it into the oven for 35–40 minutes until the top is golden and a toothpick comes out mostly clean

The hardest part—waiting:

Let it cool for 10 minutes before slicing, which gives it time to set and makes serving so much easier

Save

This recipe became my go-to during exam season when I needed something I could meal-prep on Sunday and not think about all week. My roommate started requesting it every Sunday night, and honestly, that became our little ritual.

Make It Your Own

I've swapped raspberries for blueberries when that's what I had on hand, and once I used chopped strawberries when blueberries were ridiculously expensive. Both versions were fantastic. The fruit you choose really changes the whole character of the dish.

Storage Secrets

This keeps beautifully in the fridge for up to five days, though it rarely lasts that long in my house. I cut it into squares and store them in an airtight container with parchment paper between layers so they don't stick together.

Serving Ideas

Sometimes I'll warm a square in the microwave for 30 seconds and top it with a dollop of Greek yogurt. The contrast between warm, spiced bake and cool, creamy yogurt is absolute perfection. A drizzle of almond butter takes it over the top.

• Add a sprinkle of cinnamon on top just before serving for extra warmth
• A scoop of vanilla yogurt makes it feel like dessert for breakfast
• Leftovers are amazing cold straight from the fridge for busy mornings

Save

There's something deeply satisfying about starting your day with a breakfast that actually keeps you going. Hope this becomes as much of a staple in your kitchen as it is in mine.

Recipe FAQs

→ Can I make this breakfast bake ahead of time?

Absolutely! This bake stores well in the refrigerator for up to 5 days. Simply reheat individual portions in the microwave for 30-60 seconds or warm in the oven at 350°F for about 10 minutes. You can also freeze portions for up to 3 months.

→ What type of protein powder works best?

Vanilla or plain whey protein powder blends seamlessly into the batter. For a plant-based version, use pea or hemp protein powder. Avoid flavored varieties with strong artificial tastes as they may overpower the natural banana and blueberry flavors.

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this bake. There's no need to thaw them first—just fold them into the batter frozen. They may add a minute or two to the baking time and create slightly more moisture, but the results remain delicious.

→ How do I know when the breakfast bake is done?

The bake is ready when the top is golden brown and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The center should feel set, not jiggly. Let it cool for 10 minutes before slicing to allow it to firm up slightly.

→ What are some good variations?

Try swapping blueberries for raspberries, chopped strawberries, or diced apples. Add shredded coconut, chocolate chips, or different nuts like pecans. For extra protein, stir in a tablespoon of peanut butter or top with almond butter after baking.

→ Can I make this vegan?

Yes! Replace the eggs with flax eggs (2 tablespoons ground flaxseed meal + 6 tablespoons water), use plant-based yogurt, and opt for plant-based protein powder. The texture remains just as satisfying and wholesome.