This Cottage Cheese Banana Bread is a moist, protein-packed twist on the classic banana bread. Blending ripe bananas with creamy cottage cheese gives this loaf a rich texture and a subtle tang, making it a satisfying treat for breakfast, snack time, or dessert.
Why You’ll Love This Recipe
I love how this banana bread balances flavor and nutrition. The cottage cheese keeps it tender and adds a boost of protein, while the bananas bring natural sweetness and moisture. It’s a great way to use up overripe bananas and sneak in a little extra dairy. Plus, it’s easy to make in one bowl with everyday ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cottage cheese (full-fat or low-fat)
2 large ripe bananas, mashed
2 large eggs
1/2 cup sugar (can use brown or white sugar)
1/4 cup melted butter or oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions
I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, I whisk together the mashed bananas, cottage cheese, eggs, sugar, melted butter, and vanilla until smooth.
I add the flour, baking soda, baking powder, cinnamon, and salt directly into the bowl and stir until just combined. I’m careful not to overmix.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf, which serves about 8 to 10 slices depending on how thick I cut them. It takes approximately 10 minutes to prepare and 50–60 minutes to bake, for a total time of just over 1 hour.
Variations
Sometimes I like to switch things up by adding chopped nuts like walnuts or pecans for crunch. Chocolate chips also turn it into more of a dessert. For a whole-grain option, I swap half the all-purpose flour with whole wheat flour. And if I want extra banana flavor, I add an extra half banana and reduce the cottage cheese slightly.
Storage/Reheating
I store the banana bread at room temperature in an airtight container for up to 3 days. If I want it to last longer, I refrigerate it for up to a week or freeze it for up to 3 months. To reheat, I warm a slice in the microwave for about 15–20 seconds or toast it lightly in a toaster oven.
FAQs
What does cottage cheese do in banana bread?
Cottage cheese adds moisture and protein, making the bread soft and tender without needing a lot of butter or oil.
Can I taste the cottage cheese in the bread?
Not really. It blends in smoothly and gives a slight richness, but the banana flavor is still the star.
Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt works as a substitute, though the texture may be slightly different—less curdy and more dense.
How ripe should the bananas be?
I use bananas that are very ripe, with lots of brown spots. The riper they are, the sweeter and more flavorful the bread will be.
Can I make this banana bread gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
Conclusion
Cottage Cheese Banana Bread is my go-to when I want something hearty, delicious, and just a little healthier. It’s easy to make, perfect for sharing, and always a cozy, comforting choice whether I’m eating it fresh from the oven or toasted with a bit of butter the next day.
This Cottage Cheese Banana Bread is a moist, protein-packed twist on the classic loaf. Cottage cheese adds richness and a subtle tang, while ripe bananas provide natural sweetness and moisture.
Ingredients
1 cup cottage cheese (full-fat or low-fat)
2 large ripe bananas, mashed
2 large eggs
1/2 cup sugar (can use brown or white sugar)
1/4 cup melted butter or oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
In a large mixing bowl, whisk together the mashed bananas, cottage cheese, eggs, sugar, melted butter, and vanilla extract until smooth.
Add the flour, baking soda, baking powder, cinnamon, and salt to the wet ingredients and stir until just combined.
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.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add chopped nuts or chocolate chips for extra flavor.
Use half whole wheat flour for a more wholesome version.
Store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months.
Reheat in the microwave for 15–20 seconds or toast lightly.
