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Moist slice of cottage cheese banana bread with banana and cottage cheese in the background

Name: Cottage Cheese Banana Bread

Summary: This high-protein Cottage Cheese Banana Bread is a moist, flavorful, and healthier twist on the classic banana bread. With cottage cheese added to boost nutrition and improve texture, this loaf is perfect for breakfast, snack, or a post-workout treat.
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Prep Time 15 minutes
Cook Time 55 minutes
10 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 3 ripe bananas mashed
  • ¾ cup cottage cheese low-fat or full-fat
  • 2 large eggs
  • ⅓ cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 ½ cups whole wheat flour or all-purpose
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon optional
  • Optional add-ins: ½ cup chocolate chips chopped nuts, or shredded coconut

Equipment

  • Equipment:
  • 9x5 inch loaf pan
  • Mixing bowls (2)
  • Measuring cups and spoons
  • Whisk or hand mixer
  • Rubber Spatula
  • Parchment paper (optional)
  • Wire cooling rack

Method
 

  1. Instructions:
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  3. In a large bowl, mash the ripe bananas until smooth.
  4. Add the cottage cheese, eggs, maple syrup, and vanilla extract. Whisk or blend until well combined.
  5. In a separate bowl, mix the flour, baking soda, salt, and cinnamon.
  6. Gradually fold the dry ingredients into the wet ingredients. Mix until just combined—do not overmix.
  7. If using optional add-ins (chocolate chips, nuts, coconut), gently stir them in now.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Notes:
For a gluten-free version, use almond flour, oat flour, or a gluten-free flour blend.
You can replace cottage cheese with Greek yogurt (1:1 ratio) for a similar result.
Sweeteners like agave, honey, or monk fruit can be used instead of maple syrup.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 3 months.