Cottage Cheese Banana Bread

Three thick slices of banana bread stacked on white parchment paper.

5 from 1 vote

This cottage cheese banana bread is soft, moist, and secretly protein-packed. Naturally sweetened and made with wholesome ingredients, it’s perfect for breakfast, snack time, or a better-for-you treat!

Prep Time10

Cook Time50

Total Time1

Course: Baked Goods, Breakfast/Snack

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Equipment

blender

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 9x5-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