Cottage Cheese Banana Bread

Cottage cheese banana bread with a golden, moist loaf and a slightly denser, tender crumb thanks to blended cottage cheese. This easy banana bread bakes up sliceable and protein-forward with bananas, honey, and a clean toothpick test.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings: 10 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

Bananas and wet batter

3 bananas Ripe, mashed.
1 cup full-fat cottage cheese Blend until smooth for a tender crumb.
2 large eggs Helps set the loaf.
3 tbsp honey or maple syrup Use honey or maple syrup.
2 tbsp butter Melted.
1 tsp vanilla extract

Dry ingredients

1.5 cup all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp cinnamon
0.25 tsp salt

Equipment

1 sheet pan
1 Dutch oven

Method

Preheat and prepare pan

Preheat the oven to 350°F and grease a 9x5 loaf pan so the batter releases cleanly.

Blend cottage cheese and mix wet ingredients

Blend the cottage cheese until smooth, then whisk it with mashed bananas, eggs, honey, melted butter, and vanilla until uniform.

Combine dry ingredients

Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined, keeping the batter thick.

Bake

Pour the batter into the prepared pan and smooth the top so it bakes evenly.
Bake for 60–70 minutes at 350°F until deeply golden and a toothpick inserted in the center comes out clean.

Cool and slice

Cool in the pan for 15 minutes, then turn out and cool fully before slicing for the best texture.

Notes

Pro tip: blend the cottage cheese until completely smooth to avoid curds and create that extra-tender, slightly denser crumb. Refrigerate covered up to 4 days; freezer yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a lower-fat option, use low-fat or part-skim cottage cheese while keeping the baking soda and baking powder the same for proper rise.