Save to Pinterest One chilly Saturday morning, I woke up craving something warm and comforting but didn't want to sacrifice my protein goals. I had one overripe banana sitting on the counter, half a cup of oats in the pantry, and a scoop of protein powder I'd been meaning to use up. What came out of the oven twenty-five minutes later was this tender, cinnamon-swirled wonder that tasted like banana bread had a baby with a baked pancake. It's been my go-to single-serve breakfast ever since.
I remember making this on a Sunday morning when my sister visited unexpectedly. She peeked into the oven and asked if I was baking a whole loaf of banana bread just for myself. When I pulled out this tiny ramekin with its golden swirl on top, she laughed and immediately asked for the recipe. We sat at the kitchen table with our spoons, splitting it straight from the dish, and she admitted it tasted better than any protein bar she'd ever bought.
Ingredients
- Ripe banana: The riper, the better—those brown spots mean natural sweetness and moisture that keep the oats tender without added sugar.
- Egg: This binds everything together and gives the bake a fluffy, soufflé-like lift instead of dense porridge texture.
- Unsweetened milk: I've used almond, oat, and regular dairy milk with equal success; pick whatever you have open in the fridge.
- Vanilla extract: A small splash makes the whole thing smell like a bakery and rounds out the banana flavor beautifully.
- Old-fashioned rolled oats: Don't use instant oats here—they'll turn mushy and lose that hearty, chewy bite you want.
- Vanilla protein powder: This is your secret protein boost; I've also used unflavored or chocolate when I'm feeling adventurous.
- Baking powder: Just half a teaspoon gives you that airy, cake-like rise instead of a dense brick.
- Salt: A pinch balances the sweetness and makes every other flavor pop.
- Coconut sugar or brown sugar: Either works for the swirl; coconut sugar has a slightly caramel note I love.
- Ground cinnamon: Warm, cozy, and essential—don't skimp on this.
- Melted butter or coconut oil: This turns the cinnamon and sugar into a swirl-able paste that marbles through the batter like magic.
Instructions
- Preheat and prep:
- Set your oven to 350°F and lightly grease your ramekin with a little butter or oil. This step is easy to forget, but it makes serving so much smoother.
- Mash and mix the wet ingredients:
- In a bowl, mash your banana until it's mostly smooth with just a few small lumps. Whisk in the egg, milk, and vanilla until everything is well blended and a little frothy.
- Stir in the dry ingredients:
- Add the oats, protein powder, baking powder, and salt directly into the wet mixture. Stir gently until just combined—don't overmix or it can get tough.
- Pour into the ramekin:
- Scrape the batter into your prepared ramekin and smooth the top with the back of a spoon. It should fill the dish about three-quarters full.
- Make the cinnamon swirl:
- In a small bowl, mix the sugar, cinnamon, and melted butter into a thick paste. It should look like wet sand.
- Swirl it in:
- Drop small spoonfuls of the cinnamon mixture on top of the batter, then use a knife or skewer to gently swirl it through the surface. Don't stir it in completely—you want visible ribbons.
- Bake until golden:
- Slide the ramekin into the oven and bake for 22 to 25 minutes, until the center is just set and the top is golden brown. A toothpick should come out mostly clean with a few moist crumbs.
- Cool and serve:
- Let it rest for about five minutes so it firms up slightly and you don't burn your tongue. Eat it warm, straight from the ramekin or topped with yogurt, banana slices, or nut butter.
Save to Pinterest 
Save to Pinterest The first time I brought this to a brunch potluck, my friend assumed I'd ordered it from a trendy café. When I told her I made it in one dish in under half an hour, she grabbed a pen and wrote the recipe on a napkin. It's funny how something this simple can feel so impressive, but I think it's because it looks like you tried way harder than you actually did.
Customizing Your Bake
You can easily make this vegan by swapping the egg for a flax egg—just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes until it thickens. Use plant-based milk and coconut oil instead of butter, and you're all set. I've also added a handful of chocolate chips or chopped walnuts to the batter before baking, which turns it into dessert-level indulgence while still keeping it breakfast-appropriate.
Serving Suggestions
This is delicious on its own, but a dollop of Greek yogurt on top adds creaminess and even more protein. I've also drizzled almond butter over the warm oats, which melts into every crevice and tastes like heaven. Fresh banana slices, a sprinkle of granola, or a handful of berries all make great toppings if you want to dress it up a little.
Storage and Reheating
If you somehow have leftovers, cover the ramekin tightly with plastic wrap and store it in the fridge for up to two days. Reheat it in the microwave for about 45 seconds, and it tastes almost as good as fresh from the oven. I've also made two at once on meal prep Sundays, so I have a grab-and-go breakfast ready for Monday morning without any extra effort.
- Let it cool completely before covering to avoid condensation making it soggy.
- You can freeze it wrapped in foil for up to a month and thaw overnight in the fridge.
- A quick zap in the microwave brings back that just-baked warmth and fluffiness.
Save to Pinterest 
Save to Pinterest There's something deeply satisfying about pulling a golden, fragrant ramekin out of the oven and knowing it's all yours. Whether you eat it with a spoon at the table or straight from the dish while standing at the counter, this little bake always feels like a warm hug on a plate.
Common Recipe Questions
- → Can I make this vegan?
Yes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and protein powder.
- → What type of protein powder works best?
Vanilla protein powder is recommended, but chocolate or unflavored varieties also work well. Use whey, plant-based, or collagen protein based on your preference.
- → Can I prepare this ahead of time?
Mix the dry and wet ingredients separately the night before, then combine and bake in the morning. The baked oats can also be reheated for 30-45 seconds in the microwave.
- → How do I know when it's fully baked?
The center should be just set and not jiggly, with a golden top. A toothpick inserted in the center should come out mostly clean, around 22-25 minutes at 350°F.
- → What toppings pair well with this?
Greek yogurt, fresh banana slices, almond or peanut butter, chopped nuts, berries, or a drizzle of honey complement the flavors beautifully.
- → Can I use instant oats instead of rolled oats?
Rolled oats are preferred for better texture. Instant oats may result in a mushier consistency, though they can work in a pinch.