Cottage Cheese Banana Bread
6
Published Aug 08, 2025
This post may include affiliate links. Thank you for your support.
Soft, moist, naturally sweetened, and secretly protein-packed, this cottage cheese banana bread has 7 grams of protein per slice. It’s perfect for meal prep and freezer-friendly.
If you haven’t tried adding cottage cheese to your baked goods, now’s the time! I’ve used it in cottage cheese pancakes, cottage cheese muffins , and now this cottage cheese banana bread.
Cottage cheese adds a boost of protein, keeps baked goods moist without relying on lots of oil or butter, and creates a tender, soft crumb. The best part? It blends right in, so even cottage cheese haters will never know it’s there.
Why I Love This Banana Bread
This is the kind of banana bread that never lasts long in our house. My kids devour it, and I love it just as much. A typical slice of banana bread has around 2–4 grams of protein, but this version packs in 7 grams per slice thanks to the cottage cheese.
It’s soft, fluffy and has a subtle creaminess that makes each bite extra satisfying. It also has just the right amount of sweetness for breakfast or a snack. I often bake a loaf on Sunday, slice it, and freeze individual pieces so we can grab them for lunchboxes, after-school snacks or quick breakfasts all week long.
If you’re looking to sneak in extra protein without adding protein powder, this one’s a keeper!
// ★★★★★ Review //
“This is my new favorite banana bread! I love how the cottage cheese adds protein and it’s totally undetectable. Even my husband who hates cottage cheese went back for seconds!” – Emily
Ingredients Needed
- all-purpose flour or whole wheat pastry flour – creates the perfect soft, tender crumb. Whole wheat pastry flour adds a little extra nutrition without making the bread dense.
- baking powder and baking soda – the leavening combo that gives the loaf a nice lift and fluffy texture.
- ripe bananas – the star of the show. The spottier, the better for that sweet banana flavor and natural moisture.
- cottage cheese – this is the secret ingredient that keeps the bread extra moist and adds a solid protein boost. I recommend using full-fat cottage cheese for the best texture and richness. You won’t taste it, but it makes the loaf super soft and satisfying.
- eggs – helps to bind everything together and give the bread structure.
- coconut sugar – a natural sweetener that adds caramel-y depth without being overly sweet.
- oil – adds moisture and richness. I used avocado oil, but melted coconut oil or butter works too—use whatever you’ve got in the pantry.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
This banana bread is delicious as-is, but you can definitely try switching things up if you want. Here are some easy substitutions you could try:
- Make it gluten-free: I haven’t tried it, but if you need this recipe to be gluten-free, try a 1:1 gluten-free all-purpose flour blend.
- Swap the sugar: Cane sugar, brown sugar or even maple sugar can be used as a swap. I haven’t tested liquid sweeteners like maple syrup here, since it could throw off the texture.
- Mix-ins: Feel free to fold in ½ cup of chopped walnuts, pecans, dark chocolate chips, or even shredded coconut for extra flavor and texture. My kids love it with mini chocolate chips!
How to Make Cottage Cheese Banana Bread
Step 1: In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
Step 2: In a blender, combine bananas, cottage cheese, eggs, coconut sugar, oil, and vanilla. Blend until smooth.
Step 3: Pour the wet mixture into the dry and stir until just combined — don’t overmix!
Step 4: Transfer batter to the loaf pan, smooth the top, and bake for 50–60 minutes, until a toothpick comes out mostly clean.
Brittany’s Recipe Tips
- Measure your bananas: Bananas vary a lot in size, and too much can make the bread too wet or gummy. For the best results, measure about 1 ¼ cups mashed (around 345g) before adding to the batter.
- Blend for the smoothest texture: Blending the wet ingredients makes the batter creamy and the cottage cheese completely undetectable. Shortcut tip: If you don’t mind tiny curds in the loaf, you can skip the blender and just mash/stir everything together.
- Choose the right cottage cheese: Some cottage cheeses are more liquidy, which can make the batter too wet and the loaf sink in the middle while baking. I recommend 4% full-fat cottage cheese, like Good Culture or Kalona SuperNatural, for the best texture and flavor. If your cottage cheese is on the wetter side, drain off a little liquid before measuring.
How to Store Banana Bread
This banana bread holds up well for a few days and freezes beautifully, which makes it perfect for baking ahead or keeping on hand for busy mornings.
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: For longer storage, keep it in the fridge for up to 5 days. Let it come to room temp or warm it up slightly before serving.
- Freezer: Wrap individual slices or layer them with parchment in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge, or pop a slice in the toaster oven or microwave to warm it up.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cottage Cheese Banana Bread
Ingredients
- 2 cups (267g) all-purpose flour or whole wheat pastry flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas, mashed, about 1 ¼ cup or 345g
- ¾ cup (200g) full-fat cottage cheese
- 2 large eggs
- ½ cup coconut sugar
- ¼ cup avocado oil, melted coconut oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal.
- In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until combined.
- In a blender, add the mashed bananas, cottage cheese, eggs, coconut sugar, oil, and vanilla. Blend until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix as this can make the bread dense or rubbery.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top is browning too quickly, loosely cover the loaf with foil during the last 10–15 minutes of baking.
- Cool in the pan for 10 minutes, then lift the bread out (using the parchment overhang if lined) and transfer to a wire rack to cool completely before slicing.
Notes
- Measure your bananas: Measure about 1 ¼ cups mashed (345g) for best results as banana sizes can vary.
- Use the right cottage cheese: I recommend 4% full-fat cottage cheese like Good Culture or Kalona SuperNatural. If yours is very liquidy, drain off a little before measuring.
- No blender? You can mash the bananas and stir the wet ingredients together by hand. This will leave tiny curds in the loaf, but the texture will still be delicious.
- Want to add mix-in’s? Fold in up to ½ cup chocolate chips, chopped nuts, or shredded coconut before baking.
- Storage: Store in an airtight container at room temp for up to 3 days or in the fridge for up to 5 days. Freeze slices for up to 3 months and thaw overnight or warm in the toaster oven/microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new favorite banana bread! I love how the cottage cheese adds protein and it’s totally undetectable. Even my husband who hates cottage cheese went back for seconds!
Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I appreciate it!
Where do you buy whole wheat pastry flour?
Hi Donna – I can usually find it at my local Whole Foods! If you can’t find whole wheat pastry flour, regular all-purpose flour works perfectly!
What measurement for gluten free flour? Thanks for great recipes
Hi Barb – I haven’t tried gluten-free flour, but if I were to try it I would use the same measurement as what’s listed in the recipe. Let me know if you try it and how it turns out.