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Cottage Cheese Banana Bread Recipe

Megan
Cottage cheese banana bread is a delicious upgrade to the classic banana bread you know and love. Packed with protein and made extra moist thanks to creamy cottage cheese, it’s a healthier way to satisfy your sweet tooth.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 slices

Equipment

  • 1 food processor or blender
  • 2 mixing bowls
  • 1 9 x 5 (23 x 13 cm) aluminum loaf pan
  • 1 sheet parchment paper

Ingredients
  

  • 1¾ cups (210 g) all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon, optional
  • ¼ teaspoon salt
  • ½ cup (113 g) cottage cheese
  • 1 cup mashed banana about 3 medium bananas
  • ½ cup (113 g) melted butter
  • ¾ cup (150 g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla extract

Instructions
 

  • Preheat the oven to 350 F (163 C). Line a 9x5 loaf pan with parchment paper, leaving a bit of overhang on two sides. 
  • In a mixing bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together until well combined. Set aside for now. 
    1¾ cups (210 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, optional, ¼ teaspoon salt
  • Add the cottage cheese to a blender or food processor. Process until smooth like yogurt or sour cream. If you want, process the banana as well until smooth or mostly smooth with a few lumps. Otherwise, mash the banana in a large mixing bowl, then mix in the blended cottage cheese. 
    ½ cup (113 g) cottage cheese, 1 cup mashed banana
  • Whisk in the melted butter, light brown sugar, eggs and vanilla extract until smooth and well combined. Whisk in the dry ingredients until just combined.
    Evenly pour the banana cottage cheese bread batter into the prepared pan. Top with a sprinkle of sugar or ¼ cup chopped nuts if you like.
    ½ cup (113 g) melted butter, ¾ cup (150 g) light brown sugar, 2 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract
  • Bake the banana bread for 40 - 50 minutes or until a toothpick inserted into the center of the bread comes out with a few moist (not wet or gummy) crumbs. 
    Cool the banana bread with brown butter in the loaf pan for 15 - 20 minutes. Use the parchment sling to lift the bread out of the pan. Fully cool the protein banana bread for at least an hour at room temperature, slice and enjoy.

Notes

Store: Place leftover cottage cheese banana bread in an airtight container or wrapped tightly in plastic wrap, at room temperature for up to 3 days. Then transfer the bread to the fridge for up to another 2 - 3 days.
Keyword Cottage Cheese Banana Bread, Cottage Cheese Banana Bread Recipe, Protein Banana Bread
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