This easy Cottage Cheese Banana Bread is filling, satisfying and full of protein. But most of all, it tastes incredible! Just blend, mix and bake.
If you’re looking to switch up your usual banana bread routine, I highly recommend giving this Cottage Cheese Banana Bread a try.
It’s easy, quick to make, and turns out beautifully moist and flavorful every time.
And the best part? It has the added bonus of being high in protein, thanks to the cottage cheese, which gives it that extra richness. The wet ingredients get blended, so you don't get any 'chunks' of cottage cheese either.
It’s perfect for a healthy-ish snack, a satisfying breakfast, or a light dessert. Plus, it’s flexible enough that you can add in your favorite ingredients to make it your own (try swapping the walnuts for pecans, or adding a scoop of protein poweder - more on that below).
I think you’ll find that it becomes a go-to recipe, just like it has for me.
For even more protein, why not serve a toasted slice of this cottage cheese banana bread with a dollop of Whipped Cottage Cheese! It's so smooth and delicious. Then add a few berries to boost nutrition too.
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Why You'll Love This Recipe
Packed with Protein: Cottage cheese boosts the protein content of the bread, making it a more filling option compared to regular banana bread.
Quick and Easy: With just a few simple ingredients and minimal effort, this bread comes together quickly and bakes perfectly every time.
Great Use of Overripe Bananas: This is a perfect recipe for when you’ve got bananas that are past their prime. Instead of letting them go to waste, turn them into something delicious. You could also try Pumpkin Banana Muffins or Banana Lassi if you have lots to use up!
Moist and Rich Texture: Thanks to the cottage cheese, this bread is incredibly moist without being too greasy, creating a soft, tender crumb.
Versatile: Enjoy it for breakfast, a snack, or even dessert. Plus, you can easily add in your favorite extras to make it your own.
Ingredients
- Ripe Bananas: Bananas are the base of this recipe and provide the natural sweetness and moisture. Overripe bananas work best since they’re softer and sweeter.
- Cottage Cheese: Adds richness, moisture, and a good boost of protein to the bread. If you’re looking to reduce fat, low-fat cottage cheese works well, but full-fat gives the best texture.
- Eggs: Provide structure and help bind the ingredients together. They also contribute to the bread’s light and fluffy texture.
- Melted Butter or Vegetable Oil: The fat in this recipe keeps the bread moist. You can use either one depending on your preference, but butter adds a richer flavor.
- Sugar: Just a little sugar helps sweeten the bread. You can use white sugar or swap it out for brown sugar for a bit of extra flavor.
- Vanilla Extract: Enhances the overall flavor, making it more complex and giving the bread a subtle sweetness.
- All-Purpose Flour: Provides structure to the bread. If you need a gluten-free option, you can substitute with a gluten-free all-purpose flour blend.
- Baking Powder & Baking Soda: These leavening agents help the bread rise and give it a soft, fluffy texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Cinnamon: Adds warmth and a bit of spice that complements the bananas beautifully.
- Chopped Walnuts or Pecans (Optional): These are optional but add a nice crunch and nutty flavor that pairs perfectly with the soft bread. If you have a nut allergy, you can skip them or use seeds like sunflower or pumpkin seeds for texture.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Add the bananas, cottage cheese, eggs, melted butter (or oil), sugar, and vanilla extract to a blender, food processor or use an immersion blender, to blend until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Pour the wet mixture into the dry ingredients and gently stir until combined.
Fold in the chopped nuts.
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 clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Enjoy a warm slice with a cup of coffee or tea for breakfast. Or try it with Sweet Potato Latte or Gingerbread Latte.
- Spread with peanut butter or almond butter for a protein-packed snack.
- Top with whipped cream and serve as a simple dessert. Or try Lemon Whipped Cream.
- Pair it with a scoop of vanilla ice cream for a comforting dessert.
- Serve alongside a fruit salad for a light, balanced breakfast.
- Toast slices and spread with butter or jam.
- Drizzle with honey or maple syrup for extra sweetness.
- Serve with a side of yogurt and fresh berries for a complete snack or breakfast.
- Serve topped with Apple Compote, Frozen Berry Compote or other Fruit Compote Recipes.
- Enjoy it as-is for a quick, easy treat that’s perfect for any time of day.
Variations
- Add Chocolate Chips: Stir in ½ cup of chocolate chips for a rich, indulgent touch.
- Greek Yogurt Substitute: Use Greek yogurt instead of cottage cheese for a tangier version with added protein.
- Spice: Add 1 teaspoon of pumpkin spice for a fall-inspired twist, or try Sweet Hawaij (a similar Yemeni spice blend), Chai Spice Mix, or Speculoos Spice Blend (Biscoff).
- Shredded Coconut: Stir in ¼ cup of shredded coconut for a tropical twist. Or sprinkle slices with Toast Shredded Coconut.
How to add Protein Powder
- Replace ¼ cup (30-40 g) of flour with protein powder.
- Add 1-2 tablespoons more liquid (milk or water) to ensure the bread doesn’t dry out.
- Use an unflavored or vanilla protein powder for the best taste.
Storage
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 4 days. It keeps its moisture and flavor well if properly wrapped.
- Freezing: Freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. When ready to enjoy, thaw it at room temperature or in the microwave.
Top tips
Use overripe bananas for the best sweetness and moisture.
Don’t overmix the batter. Mix the wet and dry together until just combined to avoid a tough loaf.
Feel free to use vegetable oil instead of butter for a lighter texture.
If adding nuts, fold them in gently to prevent overmixing.
FAQs
Yes! You can substitute with Greek yogurt or even sour cream.
Absolutely, it gives a heartier texture and a bit more flavor.
Try honey, maple syrup, or coconut sugar for a different sweetness.
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📖 Recipe
Cottage Cheese Banana Bread
Equipment
- mixing bowl
- Blender
- 9x5-inch loaf pan
Ingredients
- 2 large ripe bananas
- 1 cup cottage cheese 240g
- 2 large eggs
- ⅓ cup melted butter or vegetable oil 80ml
- ½ cup sugar 100g
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour 190g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Add the bananas, cottage cheese, eggs, melted butter (or oil), sugar, and vanilla extract to a blender, food processor or use an immersion blender, to blend until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Pour the wet mixture into the dry ingredients and gently stir until combined.
- Fold in the chopped nuts.
- 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 clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure your bananas are very ripe. The riper, the sweeter and more flavorful your banana bread will be.
- Don’t overmix the batter—stir until just combined to keep the bread from being tough.
- If you like a lighter loaf, use vegetable oil instead of butter.
- Add-ins like nuts or chocolate chips should be folded in gently to avoid overmixing the batter.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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