Estimated reading time: 7 minutes
If you’re like me, there’s always a stash of overripe bananas sitting on the counter—just begging to be turned into something comforting. Banana bread is the go-to, of course, but let me introduce you to a version that’s richer, fluffier, and sneakily packed with protein: Cottage Cheese Banana Bread.
This isn’t just any banana bread. This is the recipe I whip up on Sunday mornings with a hot mug of coffee and a house that smells like a bakery. The cottage cheese doesn’t just boost the nutrition—it adds a luscious creaminess that transforms the texture into something truly special.
Table of contents
Why Add Cottage Cheese to Banana Bread?
Cottage cheese might not be the first thing you think of when making banana bread, but it has a special secret! This creamy ingredient makes your bread very moist and adds protein, giving it a light and fluffy texture that feels great to eat. You won’t even notice it’s there, so your banana bread will still taste like the classic version without any cheesy flavor. The result is a yummy and healthy treat that makes your baking even better!
Here’s what it brings to the table:
- Protein boost: Great for anyone looking to add more protein to their snacks or breakfast.
- Creamy moisture: Say goodbye to dry banana bread.
- Balanced flavor: Slight tanginess balances the natural sweetness of bananas.
And yes—this recipe is completely non-alcoholic, so it’s perfect for kids, brunch parties, and everyone in between.
Kitchen Equipment Required
To get started, make sure you have the following tools on hand:
- 9×5 inch loaf pan
- Mixing bowls (1 large, 1 medium)
- Measuring cups & spoons
- Blender or food processor (to smooth the cottage cheese)
- Rubber spatula or wooden spoon
- Whisk
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick or cake tester
Ingredients You’ll Need
This banana bread is made with simple pantry staples—plus that star ingredient: cottage cheese.
Wet Ingredients
- 3 ripe bananas (mashed)
- 1 cup full-fat cottage cheese (blended for a smoother texture)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup melted coconut-oil or butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour (or use half whole wheat for more fiber)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional but lovely)
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- A sprinkle of oats or turbinado sugar on top for crunch
Step-by-Step Instructions
Time needed: 1 hour and 10 minutes
This recipe couldn’t be easier—mix your wet and dry ingredients separately, then bring them together with love.
- Preheat & Prep
First, turn on your oven and set it to 350°F (175°C). Next, you need to prepare a loaf pan that is 9×5 inches. You can either put some butter or oil on the inside of the pan to make it non-stick, or you can use special baking paper that is called parchment paper to line the pan.2. Blend the Cottage Cheese
Blend your cottage cheese until smooth for the best texture. (Trust me on this—no lumps!) - Mix Wet Ingredients
In a large bowl, mash the bananas. Stir in the blended cottage cheese, eggs, maple syrup, melted coconut oil, and vanilla.
- Combine Dry Ingredients
In a different bowl, take a moment to mix the flour, baking-soda, baking powder, salt, and cinnamon together. Use a whisk to stir these dry ingredients well until they are mixed evenly. This helps make sure all the small bits are combined, and it spreads the flavors and ingredients out nicely.
- Mix Gently
Mix the dry ingredients into the wet mixture. Stir carefully until everything is combined. Be careful not to mix too much!
- Add Extras
Fold in any nuts, chocolate chips, or extras you like.
- Bake
Pour the batter into the loaf pan. Top with oats or nuts if desired. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool & Serve
Let cool in the pan for 10 minutes, then transfer to a rack. Slice when warm or fully cooled—both are heavenly!
Nutritional Benefits
This banana bread isn’t just a treat—it’s a wholesome, protein-packed snack or breakfast option.
| Nutrient | Approx. per slice (1 of 10) |
| Calories | 190-210 |
| Protein | 7-9g |
| Sugar | 8-10g (using maple syrup) |
| Fiber | 2-3g |
Swap in almond flour or gluten-free blends for a GF option. You can also reduce sweetener for a lower-sugar version.
Storage Tips
- Keep it at room temperature: Put it in a container that closes tightly. It will stay good for up to 3 days.
- Fridge: Lasts 5-7 days. Slice and toast for best flavor.
- Freezer: Wrap slices individually and freeze up to 2 months.
Variations to Try
- Gluten-Free: Use 1:1 GF flour blends or oat flour.
- Low Sugar: Skip sweeteners and rely on very ripe bananas.
- High Protein: Add a scoop of vanilla protein powder for more protein.
- Dairy-Free: Use lactose-free or vegan cottage cheese alternatives.
Frequently Asked Questions
Not at all! It melts right into the batter, adding moisture without any cheesy flavor.
Yes! Bake at 350°F for 20-22 minutes.
Absolutely—it’s sweet, soft, and a great way to sneak in some protein.
Make sure to let them thaw fully and pour out any extra liquid before you mash them. They are great for making banana bread and will make the bread taste even better!
Definitely! This banana bread keeps well for days and freezes beautifully. You can bake it on the weekend and enjoy slices throughout the week—just reheat in a toaster or microwave.
Who Should Skip This Recipe?
While this banana bread is wholesome and nourishing, it may not be ideal for:
- Those with dairy allergies or lactose intolerance (unless using dairy-free subs)
- Strict low-carb/keto diets – it’s higher in natural carbs from bananas and flour
- Anyone allergic to eggs or gluten, unless using appropriate alternatives
- Those avoiding nuts, if you include them as add-ins
What Do You Think?
Have you had the pleasure of baking this delicious banana bread? I’m curious to know if you’ve added delightful chocolate chips, opted for a gluten-free version, or perhaps sneaked in some protein powder for a healthy twist. Please leave a comment below and share the unique spin you put on this recipe—I truly enjoy hearing your culinary stories and experiences. And if you capture a beautiful photo of your creation, don’t forget to tag me on Instagram so I can admire your masterpiece!
Final Thoughts: A Recipe You’ll Keep Coming Back To
I have tried many banana bread recipes over the years, but this one is my favorite. I bake it for my family, to have healthy breakfasts ready, or just to enjoy some time in the kitchen. This cottage cheese banana bread always makes me happy.
It is very moist and soft, with a good mix of tenderness and flavor. Each bite is healthy and tastes great, making you want more.
I hope you try it! I would love to hear about your baking experiences. What fun ingredients did you add? Did you make muffins instead? Your stories bring me joy in my baking!
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Cottage Cheese Banana Bread Recipe
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Measuring Cups and Spoons
- Blender or food processor (for blending cottage cheese)
- Rubber spatula or wooden spoon
- Whisk
- Parchment paper or non-stick spray
- Wire cooling rack
- Toothpick or cake tester (for doneness check)
Ingredients
Wet Ingredients:
- 3 ripe bananas mashed
- 1 cup full-fat cottage cheese blended until smooth
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour or half whole wheat
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon optional
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
- Oats or turbinado sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a blender or food processor, blend the cottage cheese until smooth.
- In a large bowl, mash bananas. Stir in cottage cheese, eggs, maple syrup, oil, and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Combine wet and dry ingredients. Stir until just mixed.
- Fold in any add-ins like nuts or chocolate chips.
- Pour batter into the prepared loaf pan. Top with oats or sugar if desired.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
