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Banana bread has long been a beloved kitchen staple—warm, comforting, and perfect for breakfast, snacking, or dessert. But have you ever tried making banana bread with cottage cheese? This version is extra moist, rich in protein, and delivers that same nostalgic banana flavor with a healthy twist.
Whether you’re looking to boost your daily protein intake, reduce added sugar, or simply enjoy a more filling slice, Cottage Cheese Banana Bread may become your new go-to.
In this post, I’ll show you exactly how to make this high-protein, fluffy banana bread using simple ingredients, share baking tips and storage ideas, and offer a few variations to make it vegan, gluten-free, or even more indulgent. Let’s get baking!
Why Make This Cottage Cheese Banana Bread?
There are plenty of reasons to love this nutritious spin on traditional banana bread. Here are some key highlights:
1. Moist and Tender Texture
Cottage cheese adds a creamy richness and extra moisture, making each bite perfectly soft and satisfying—no dry crumbs here.
2. Protein Boost
Unlike regular banana bread, this version contains a decent amount of protein from the cottage cheese and eggs, making it a great post-workout snack or energizing breakfast.
3. Lower in Fat and Sugar
By incorporating cottage cheese, we cut down on the need for excess butter or oil while still maintaining a luscious texture. Plus, ripe bananas provide plenty of natural sweetness.
4. Easy to Make
Everything comes together in one bowl—no mixer required. It’s ideal for beginner bakers or busy weekdays.
5. Versatile and Customizable
Add nuts, chocolate chips, or even berries to suit your taste. You can also make it gluten-free or dairy-free with a few simple swaps.
Looking for more healthy, plant-powered recipes like this? The Plant-Based Cookbook – 200 Vegan Recipes includes tons of wholesome, creative baking ideas that are just as easy and satisfying!
Ingredients List
Here’s what you’ll need to make this moist and nutritious Cottage Cheese Banana Bread:
Dry Ingredients:
1 ½ cups all-purpose flour (or whole wheat flour for added fiber)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon (optional, for warm flavor)
Wet Ingredients:
3 medium overripe bananas, mashed (about 1 ¼ cups)
¾ cup cottage cheese (full-fat or low-fat)
2 large eggs
⅓ cup honey or maple syrup (or brown sugar if preferred)
1 tsp vanilla extract
2 tbsp melted coconut oil or butter
Optional Add-ins:
½ cup chopped walnuts or pecans
½ cup dark chocolate chips
¼ cup shredded coconut or raisins
Step-by-Step Instructions
Here’s how to bring your cottage cheese banana bread to life:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas using a fork until smooth. Small lumps are okay.
Step 3: Mix Wet Ingredients
To the mashed bananas, add cottage cheese, eggs, sweetener (honey, maple syrup, or brown sugar), vanilla extract, and melted oil or butter. Whisk until fully combined and creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 5: Mix Wet and Dry
Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined—do not overmix.
Step 6: Fold in Add-ins
If using chocolate chips, nuts, or other mix-ins, gently fold them into the batter.
Step 7: Bake
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 clean or with a few moist crumbs.
Step 8: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This banana bread is so good warm from the oven, but it also makes a perfect base for breakfast toasts. Spread with almond butter or a dollop of chia jam—just like one of the recipes from the Plant-Based Cookbook – 200 Vegan Recipes.
Tips and Substitutions
Baking Tips:
Use ripe bananas: The browner, the better! They add natural sweetness and moisture.
Don’t overmix the batter. This ensures a tender crumb.
Let it cool fully before slicing for the best texture.
Substitutions:
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Substitute cottage cheese with vegan yogurt or silken tofu.
Egg-Free: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Recipe Variations
Get creative with these delicious twists:
1. Chocolate Swirl Banana Bread
Swirl in 2 tablespoons of melted dark chocolate for a marbled loaf.
2. Blueberry Cottage Cheese Banana Bread
Fold in ¾ cup of fresh or frozen blueberries for bursts of fruity flavor.
3. Zucchini Banana Bread
Grate in ½ cup of zucchini to sneak in extra veggies and moisture.
4. Vegan Banana Bread
Swap cottage cheese for mashed avocado or plant-based yogurt and use flax eggs.
Nutritional Information
(Per Slice, based on 10 slices)
Calories: 170
Protein: 7g
Carbohydrates: 22g
Sugars: 9g
Fiber: 2g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 40mg
Sodium: 220mg
Calcium & Potassium: Moderate amounts from bananas and dairy
Want more protein-rich plant-based ideas like this? Check out the Plant-Based Cookbook – 200 Vegan Recipes, where nutrition and flavor meet in every dish.
Storage and Serving Suggestions
Storage:
Room Temp: Store in an airtight container for up to 3 days.
Refrigerator: Stays fresh for up to 1 week.
Freezer: Slice and freeze in parchment for up to 3 months. Just toast to reheat!
Serving Suggestions:
Warmed up with a drizzle of nut butter
Served alongside coffee or tea
Toasted and topped with Greek yogurt or fruit compote
As a post-workout snack with a protein shake
Common Questions
Can I make this banana bread vegan?
Yes! Use a plant-based yogurt in place of cottage cheese and flax eggs instead of regular eggs. Swap in maple syrup for a sweetener. Easy and delicious.
Does the bread taste like cottage cheese?
Not at all. The cottage cheese melts into the batter, leaving no noticeable texture or taste—just added moisture and protein.
Can I use frozen bananas?
Yes, just thaw them first and drain any excess liquid before mashing.
Can I make muffins instead of a loaf?
Absolutely. Divide the batter into a muffin tin and bake for 18–22 minutes at 350°F.
Is this suitable for kids?
Definitely. It’s naturally sweetened, soft, and nutrient-dense—perfect for lunchboxes or after-school snacks.
If you’re cooking for kids or picky eaters, the Plant-Based Cookbook – 200 Vegan Recipes has tons of family-friendly recipes that are both nourishing and fun to make together.
Conclusion
There’s something truly comforting about homemade banana bread—but this cottage cheese banana bread takes it to the next level with added protein, extra moisture, and a perfectly tender crumb. It’s a wholesome twist on a classic that fits beautifully into any healthy lifestyle, whether you’re fueling a busy morning or enjoying a cozy afternoon treat.
And the best part? It’s endlessly customizable, freezer-friendly, and kid-approved. Once you try this version, you may never go back to the old one!
You May Also Like:
1. Banana Apple Bread with Walnuts
2. Banana Bread Cinnamon Rolls
