High-protein Banana and Blueberry Curd Cheese Bake
This high-protein banana and blueberry curd cheese bake is more like a crustless cheesecake than a regular sponge cake. It has a soft centre that keeps some of the curd cheese texture. You only need five ingredients: ripe banana for sweetness, blueberries for bursts of fruit, and vanilla whey protein for flavour and structure. There’s no flour, butter, or added sugar needed.
Nutrition
- Calories 206kcal 112kcal
- Fat 5.2g 2.8g
- Carbs 16.6g 9.0g
- Protein 24.4g 13.2g
- Fibre 1.6g 0.9g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like that you don’t have to blend the curd cheese until it’s smooth. This makes the recipe easy and gives the slices a homemade feel. The bake also sets well in the fridge, so you can cut it into six pieces without it turning into a pudding. The banana and blueberries make it sweet enough for me, so I don’t need to add any topping.
Tips and Variations
- Choose very ripe bananas with lots of brown spots because they’re naturally sweeter.
- You can use frozen blueberries without thawing them first, but they might leave more purple streaks in the mixture.
- Swap the blueberries for frozen raspberries if you want a slightly tangier flavour.
- Add half a teaspoon of ground cinnamon if you want a warmer flavour with the banana.
- You can use chocolate or strawberry protein powder instead of vanilla, but both will change the flavour quite a bit.
- Fold in 20–30g of dark chocolate chips for a richer variation.
- Serve the bake chilled, either on its own or with a spoonful of Greek yoghurt.
Meal Storage
Let the bake cool completely before putting it in an airtight container. Store it in the fridge for up to 3 days. If you need to stack the pieces, put baking paper between them.
Freezer tips
Freeze the bake in individual portions for up to 2 months. Wrap each piece separately or put baking paper between the slices before placing them in a freezer-safe container.
Thaw individual portions overnight in the fridge. Serve them chilled or allow them to reach room temperature first. Reheating is not necessary, although a slice can be warmed briefly if preferred.
Frequently Asked Questions
Don’t just leave out the protein powder, as it soaks up moisture and helps the bake keep its shape. You can use the same amount of finely ground oats instead, but the texture will be different and the protein content will be lower.
Cottage cheese isn’t a direct swap because it has more moisture. You’d need to drain it well, and the bake might still turn out softer.
Quark is generally smoother and wetter than the firm curd cheese used here. It may produce a softer bake that takes longer to set, so it is not the most reliable direct substitute.
Yes. Add them straight from the freezer and fold them in gently. They might colour the mixture a bit more than fresh blueberries.
An 8-inch round tin gives the intended depth. A smaller tin will produce a deeper bake that may need longer in the oven, while a larger tin will create a thinner bake that cooks more quickly.
Yes. Bake it the day before serving, allow it to cool and keep it covered in the fridge. The texture becomes firmer once thoroughly chilled.
Closing Note
This bake is best served thoroughly chilled, when the centre is firm enough to cut cleanly and the banana and vanilla flavours are more noticeable. The individual slices also keep their shape well, making them easy to portion for the next few days. For a banana-free variation, try this high-protein baked curd cheese with mixed berries.
- 💪 High Protein
- 🍃 Lighter
- 🍞 Lower Carb
- 🧊 Freezer Friendly
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