Cottage Cheese Banana Bread

Banana bread is a timeless classic, but this version takes it up a notch with the addition of cottage cheese. The result? A moist, protein-packed loaf that’s as satisfying as it is wholesome. Cottage cheese adds richness and tenderness without making the bread overly dense, while ripe bananas naturally sweeten every bite.

This recipe is perfect for breakfast, an afternoon snack, or even a healthy dessert. It’s a smart way to use up overripe bananas while sneaking in extra protein, calcium, and nutrients. The subtle tang of cottage cheese pairs beautifully with the sweetness of bananas, making this bread both comforting and nourishing.

Whether you enjoy it plain, spread with nut butter, or lightly toasted with a drizzle of honey, Cottage Cheese Banana Bread is sure to become a family favorite. It’s freezer-friendly, kid-approved, and a great option for meal prep.

Cooking Time and Serving

• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 10 minutes
• Serving Size: 10–12 slices
• Yields: 1 loaf

Ingredients

• 3 medium ripe bananas (mashed)
• 1 cup cottage cheese (small curd works best)
• 2 large eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour (or whole wheat for a healthier version)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup chopped walnuts or chocolate chips (optional)

How to Make Cottage Cheese Banana Bread

1. Preheat the oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mash bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth.
3. Add wet ingredients: Stir in cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until well combined.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
5. Combine wet and dry: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
6. Optional add-ins: Fold in chopped walnuts or chocolate chips if using.
7. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Notes

• For extra protein, add a scoop of vanilla protein powder (adjust liquid slightly if batter is too thick).
• Whole wheat flour makes the bread heartier, while all-purpose keeps it light and fluffy.
• Store leftovers in an airtight container at room temperature for 2–3 days, in the fridge for up to a week, or freeze slices for up to 3 months.
• For a dairy-free option, try using a plant-based cottage cheese alternative.

FAQs

Q: Can I make this bread gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend for best results.

Q: Does the bread taste like cottage cheese?

No, the cottage cheese blends into the batter, leaving the bread moist without a strong cheesy flavor.

Q: Can I reduce the sweetness?

Absolutely. You can cut the honey/maple syrup in half or omit it if your bananas are very ripe.

Q: What’s the best way to serve it?

It’s delicious plain, but also great with peanut butter, almond butter, or Greek yogurt spread on top.

Nutrition (per serving, based on 12 slices)