Cottage Cheese Banana Bread
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Published Aug 08, 2025
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This cottage cheese banana bread is everything you want in a loaf — moist, tender, naturally sweetened, and protein-packed. Great for meal prep and freezer-friendly!
I’ve made a lot of banana bread over the years, like this almond flour banana bread and chocolate banana bread, but this cottage cheese banana bread might just be my new favorite.
It might not look different at first glance, but the secret is in the cottage cheese. It adds moisture and a nice boost of protein without changing the classic banana bread flavor we all love. Cottage cheese is such a versatile ingredient and works surprisingly well in baked goods — it’s creamy, mild, and blends right in while giving this loaf 7 grams of protein per slice.
Table of Contents
Why You Gotta Try This One
This is the kind of banana bread that never lasts long in our house. My kids love it, and I love that it’s more filling than your typical slice, thanks to the cottage cheese. It’s soft, not overly sweet, and works perfectly as breakfast, a snack, or something to stash in the freezer for later. If you’re looking to sneak in a little extra protein (without adding protein powder), this one’s for you.
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 + 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 Tips
- Use super ripe bananas. The browner the peel, the sweeter and more flavorful your bread will be.
- Don’t skip the blender step. Blending the wet ingredients gives the batter a smooth, creamy texture and makes the cottage cheese completely undetectable.
- Mix gently. Stir the batter until just combined — overmixing can make the bread dense or rubbery.
- Don’t over bake. Start checking around the 50-minute mark. The bread is done when a toothpick comes out mostly clean with a few moist crumbs.
- Let it cool before slicing. I know it’s tempting, but letting it cool helps the loaf set and gives you those clean, bakery-style slices.
- Bake time can vary. All ovens run differently, so start checking around the 50-minute mark. A toothpick should come out mostly clean with a few moist crumbs.
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 oven to 350°F. Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
- In a blender add the mashed bananas, cottage cheese, eggs, coconut sugar, oil, and vanilla. Blend until smooth and combined.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Don’t overmix!
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Cottage cheese: I recommend using full-fat cottage cheese for the best texture. Low-fat may work but could change the moisture level slightly.
- Sweetener: Coconut sugar keeps this bread naturally sweetened. You can substitute with cane sugar or brown sugar if needed.
- Mix-in ideas: Feel free to fold in ½ cup of chocolate chips, chopped nuts, or blueberries before baking!
- Storage: Store at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. Wrap slices individually or layer with parchment for easy grab-and-go options.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
