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Cottage Cheese Banana Bread

Cottage cheese banana bread with a moist, tender crumb and lightly golden, lightly cracked top. Made with smooth blended cottage cheese for extra protein while keeping classic banana bread flavor.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 1.5 cup mashed ripe bananas About 3 medium bananas
  • 0.5 cup chopped walnuts optional
  • 0.5 cup semi-sweet chocolate chips optional
Cottage cheese and eggs
  • 1 cup full-fat cottage cheese
  • 2 large eggs
Wet ingredients
  • 0.33 cup melted unsalted butter
  • 0.33 cup brown sugar
  • 2 tbsp honey
  • 1 tsp vanilla extract
Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and blend
  1. Preheat the oven to 350°F and grease and line a 9×5-inch loaf pan with parchment paper, ensuring the parchment overhangs for easy lifting later.
  2. Blend the cottage cheese in a blender or food processor until completely smooth for a uniform batter.
Mix wet ingredients
  1. Whisk together the mashed bananas, blended cottage cheese, eggs, melted butter, brown sugar, honey, and vanilla extract until smooth and well combined.
Combine dry and wet
  1. Combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon in a separate bowl.
  2. Fold the dry ingredients into the banana mixture just until no dry flour remains, and do not overmix to keep the crumb tender.
  3. Fold in the chopped walnuts and semi-sweet chocolate chips if using.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top so it bakes evenly.
  2. Bake for 55–65 minutes at 350°F, until a toothpick inserted into the center comes out clean or with a few moist crumbs, with a golden-brown top that is lightly cracked.
  3. Cool in the pan for 15 minutes before transferring to a wire rack, so the loaf sets for clean slicing.
  4. Allow the bread to cool completely before slicing for the best texture.

Notes

For the smoothest texture, blend the cottage cheese until truly silky and whisk the wet mixture until uniform. Store airtight at room temperature up to 2 days or in the refrigerator up to 5 days; freeze sliced portions up to 2 months. For a lighter swap, use low-fat cottage cheese (the loaf may be slightly less rich but still moist).