Cottage Cheese Banana Bread Recipe
Moist, protein-packed banana bread with creamy cottage cheese, naturally sweetened and perfect for breakfast or snacking. No alcohol, family-friendly, and freezer-safe.
Equipment
- 9x5 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 9x5-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.
Notes
For a gluten-free version, use 1:1 GF flour.
For a dairy-free version, substitute plant-based cottage cheese.
Can be made into muffins (bake 20–22 minutes).
Freezes well for up to 2 months—wrap slices individually.