Cottage Cheese Banana Bread combines the creamy goodness of cottage cheese with sweet ripe bananas, resulting in a moist, protein-packed loaf. Ready in just under an hour, this easy-to-make bread will become your new go-to recipe for using up those overripe bananas while sneaking in some extra protein.
I was never a fan of banana bread—until I made my Classic Banana Bread. It always seemed too dry, or just didn’t have that perfect texture. That all changed when I added cottage cheese.
This high protein banana bread combines the natural sweetness of ripe bananas with the creamy goodness of cottage cheese, creating a moist, tender loaf that's also packed with protein. If you’ve struggled with dry banana bread in the past, this recipe will change everything. Say goodbye to crumbly loaves and hello to a healthier, irresistibly delicious treat!
If you are looking for more cottage cheese recipes, check out my Cottage Cheese Alfredo, Cottage Cheese Queso, Creamy Mac And Cheese, Cottage Cheese Mousse, Blueberry Muffins With Cottage Cheese, or Cottage Cheese Pizza Bowls.
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Reader Review
This high protein banana bread is so good! Your recipes don't disappoint! - Michele
Ingredients
- Cottage Cheese: I love sneaking cottage cheese into as many recipes as possible since it's a great source of protein. Also, it's amazing how much moisture this adds to the bread. I recommend using full-fat cottage cheese as opposed to low fat cottage cheese or fat-free. You will want to look for a good quality brand such as Good Culture.
- Bananas: This is the perfect way to use up any extra bananas you have lying around. Be sure to use spotted bananas, if you use bananas that are not quite ripe, you won't have the natural sweetness that is needed to flavor the bread.
- Eggs: Look for organic, pasture-raised eggs.
- Unsalted Butter: If you don't want to use butter, you can use ghee or even melted coconut oil.
- Coconut Sugar: I've tested this recipe using maple syrup instead of coconut sugar, but it's not quite the same. Coconut sugar is a great replacement for regular granulated sugar, but I love that it's not refined.
- Vanilla Extract: Vanilla adds an extra subtle sweetness that I love. If you don't have vanilla extract, you can use vanilla bean paste.
- Gluten-Free Flour: Gluten-Free 1:1 baking flour works great in this recipe. If you are not gluten-free, feel free to use regular all-purpose flour.
- Almond Flour: You will want to use superfine almond flour. It will yield a lighter and fluffier bread.
- Sea Salt: Sea salt helps bring all the flavors together. Make sure you use a good quality pink Himalayan sea salt.
- Baking Soda: You are going to use baking soda, NOT baking powder!
- Cinnamon: Cinnamon adds a nice warmth and hint of spice to this bread.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variaitons
- Flour: You can swap the almond flour for oat flour; however, your bread may turn out dense. You can also use regular all-purpose flour for the whole recipe if you are not gluten-free.
- Dairy-Free: If you are looking to make this dairy-free, you can use coconut oil or plant-based butter.
- Add-Ins: Add your favorite mix-in like dark chocolate chips, pecans, or walnuts for an added sweetness or texture.
- Sugar: If you don't have coconut sugar, you can swap it for brown sugar, maple syrup, or even honey.
- Cottage Cheese: Even though cottage cheese is the secret ingredient, you can use Greek yogurt or sour cream instead.
How To Make Cottage Cheese Banana Bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your oven to 350 degrees. Spray your loaf pan with oil and line it with parchment paper.
Step 2. In a small bowl add the gluten-free flour, almond flour, salt, baking soda, and cinnamon. Whisk to combine.
Step 3. Add your cottage cheese to a food processor and pulse it until smooth.
Step 4. In a large bowl, mash the bananas with a fork until somewhat smooth.
Step 5. Add the whipped cottage cheese, eggs, cooled melted butter, coconut sugar, and vanilla to the mashed bananas and mix until combined.
Step 6. Add the dry ingredients to the wet ingredients and fold until combined, but do not overmix.
Step 7. Pour the batter into a parchment-lined loaf pan. Slice a banana lengthwise and place it on top of the batter. Sprinkle a little bit of additional coconut sugar on top of the banana and batter.
Step 8. Bake for 45-50 minutes or until a toothpick comes out clean. Allow the banana bread to cool on a wire rack, then cut into individual slices and enjoy.
Expert Tips And Notes
- Spray Your Loaf Pan: Spraying your loaf pan with oil will help the parchment paper stick! This makes it much easier to pour the batter into the pan, and it also makes for easy removal and clean-up once it's cooked.
- Use Spotty Bananas: The ripeness of your banana does play a huge role in how your bread turns out. You want your bananas to be pretty spotty, but not so ripe that they are completely brown.
- Don't Overmix: Overmixing your batter can lead to a dense bread. You want to fold the dry ingredients into the wet ingredients only until they are just combined.
Serving Suggestions For Banana Bread With Cottage Cheese
- Toppings: Add a swipe of homemade almond butter or peanut butter for some healthy fat, or a drizzle of honey for extra sweetness. I also love topping it with a pat of butter.
- Breakfast Pairings: Serve alongside whipped cottage cheese breakfast bowl or high-protein egg bites for a balanced breakfast.
- Snacks: Pair with classic deviled eggs for a quick, protein-packed snack, or enjoy with a smoothie bowl for a refreshing complement.
- Additional Desserts: Warm up the banana bread and pair it with vanilla ice cream for an indulgent treat, or top with homemade whipped cream for a classic dessert option.
- Beverages: Pair with an Iced Maple Latte, Pumpkin Spice Latte, or Peppermint Matcha Latte. It also goes wonderfully with your favorite tea or coffee!
Storage And Reheating
- Storage: Wrap any leftovers in plastic and place them in an airtight container. You can store the leftovers in the fridge for up to 5 days.
- Freezing: Individually wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.
- Reheating: To reheat, place in a 250-degree oven for 5 minutes or until warmed through. You can also serve it at room temperature.
Recipe FAQs
Yes! Instead of pouring the batter into a loaf pan, you can use muffin tins. You will need to reduce the bake time slightly as the cottage cheese muffins will have a shorter baking time.
No, you won't even notice it's there! That's also why I recommend blending it first so you don't have cottage cheese curds in the bread.
You can, but I highly recommend using full-fat instead, as the additional fat helps with the texture and richness.
The secret to moist banana bread is using overripe bananas and cottage cheese, which adds both moisture and protein.
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Cottage Cheese Banana Bread (High Protein)
Ingredients
- ½ cup Cottage Cheese
- 3 Bananas ripe
- 2 Eggs
- 4 tablespoons Butter melted
- ¼ cup Coconut Sugar
- 1 tablespoon Vanilla
- 1 ½ cups Gluten-Free Flour
- ½ cup Almond Flour
- ½ teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
Instructions
- Preheat your oven to 350 degrees. Spray your loaf pan with oil and line it with parchment paper.
- In a small bowl add the gluten-free flour, almond flour, salt, baking soda, and cinnamon. Whisk to combine.1 ½ cups Gluten-Free Flour, ½ cup Almond Flour, ½ teaspoon Sea Salt, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon
- Add your cottage cheese to a food processor and pulse it until smooth.½ cup Cottage Cheese
- In a large bowl mash the bananas with a fork until somewhat smooth.3 Bananas
- Add the whipped cottage cheese, eggs, cooled melted butter, coconut sugar, and vanilla to the mashed bananas and mix until combined.2 Eggs, 4 tablespoons Butter, ¼ cup Coconut Sugar, 1 tablespoon Vanilla
- Add the dry ingredients to the wet ingredients and fold until combined, but do not overmix.
- Pour the batter into a parchment-lined loaf pan. Slice a banana lengthwise and place it on top of the batter. Sprinkle a little bit of additional coconut sugar on top of the banana and batter.
- Bake for 45-50 minutes or until a toothpick comes out clean. Allow the banana bread to cool on a wire rack, then cut into individual slices and enjoy.
Notes
- Spray Your Loaf Pan: Spraying your loaf pan with oil will help the parchment paper stick! This makes it much easier to pour the batter into the pan, and it also makes for easy removal and clean-up once it's cooked.
- Use Spotty Bananas: The ripeness of your banana does play a huge role in how your bread turns out. You want your bananas to be pretty spotty, but not so ripe that they are completely brown.
- Don't Overmix: Overmixing your batter can lead to a dense bread. You want to fold the dry ingredients into the wet ingredients only until they are just combined.
Michele says
This is so good! I had to use all purpose flour and brown sugar since i didnt have the other ingredients. Turned out really nice. Your recipes dont disappoint!
Nadia says
Awesome, Michele! Glad you enjoyed it!
Nadia says
I'm so excited about this recipe. Our family loves this banana bread and I know you will too! Enjoy!