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–+ servings
cottage cheese in banana bread

Cottage Cheese Banana Bread

The Crispy Chef
This Cottage Cheese Banana Bread is incredibly moist, packed with protein, and naturally sweet from ripe bananas. The cottage cheese blends seamlessly into the batter, creating a soft and tender texture. Perfect for breakfast, snacks, or even dessert!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • 9"x5" loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment paper (optional)

Ingredients
  

  • 3 very ripe bananas mashed
  • 1 cup cottage cheese full-fat or low-fat
  • 2 large eggs room temperature
  • 1/3 cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar or brown sugar for more moisture
  • 1/4 cup honey or maple syrup
  • 1 3/4 cups all-purpose flour or 1 cup almond flour + 3/4 cup regular flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg optional
  • Mix-ins optional:
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips
  • 1/2 cup blueberries or other berries
  • 1/4 cup shredded coconut

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  • In a large bowl, mash the bananas until mostly smooth. Add the cottage cheese, eggs, melted butter, vanilla, sugar, and honey. Mix well.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  • Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
  • If using mix-ins, fold them in at this stage.
  • Pour batter into the prepared loaf pan and smooth the top. Sprinkle reserved mix-ins on top if desired.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra moisture, use overripe bananas with lots of brown spots.
Substitute almond flour or a gluten-free blend for a gluten-free version.
Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gCholesterol: 55mgSodium: 220mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 80mgIron: 1.5mg
Keyword banana bread, Cottage cheese, healthy banana bread, moist banana bread, protein banana bread
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