Cottage Cheese Banana Bread
Cottage Cheese Banana Bread has a sweet banana flavor and a tender crumb. It’s super easy and takes just 10 minutes to prep. Cottage cheese is blended into the batter, which is a handy hack to make the loaf rich and moist and it also gives the loaf a protein boost.
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This banana bread with cottage cheese tastes so good and is versatile enough to be breakfast, brunch or a sweet snack. Blended cottage cheese adds moisture without changing the familiar banana bread taste you already know and love.
Got any more ripe bananas to use? You might also enjoy this Pumpkin Banana Bread with warm spices or Banana Upside Down Cake with a caramelized topping. Banana Split is always great for dessert and this Banana Pudding Fluff Salad is a 10-minute treat.
Why You’ll Love It
- Tender crumb: Blended cottage cheese adds moisture and disappears into the batter, giving you delicious banana bread with plenty of flavor and a tender texture.
- Quick prep: The batter takes just 10 minutes to prepare.
- A great use for ripe bananas: Don’t throw out any bananas that have lots of black spots – this recipe is a perfect way to turn them into something delicious.
Banana Bread with Cottage Cheese Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Cottage cheese: Full-fat or low-fat cottage cheese both work. Drain off obvious excess liquid if it looks watery, and blend until smooth.
- Bananas: Choose very ripe, brown-spotted bananas for stronger banana flavor and easier mashing. The riper they are, the sweeter they are!
- Eggs: These add structure to the loaf.
- Oil or melted butter: Oil gives the bread a neutral flavor. Slightly cooled melted butter adds more flavor. So, take your pick!
- Sugar: To sweeten the banana bread loaf.
- Vanilla extract: This adds a mild vanilla flavor. Make sure you’re using pure vanilla extract for the best flavor.
- All-purpose flour: This is the base of the batter.
- Leavening and salt: Baking soda, baking powder, and salt help the loaf rise.
- Cinnamon: An optional ingredient to add a warm, earthy flavor.
Substitutions and Variations
- Butter or oil: Use either oil or slightly cooled melted butter. I prefer butter here because it has more flavor.
- Different sugar: Use white sugar, brown sugar or a mix of both.
- Whole wheat flour swap: Replace half of the all-purpose flour with whole wheat flour.
- Chocolate chip loaf: Fold in ½ cup chocolate chips.
- Chopped nut addition: Fold in ½ cup chopped walnuts or pecans.
Top Tips
- Drain watery cottage cheese: Some brands contain more liquid than others. Pour off obvious excess liquid so the batter doesn’t become too loose.
- Cool melted butter slightly: Hot butter can start cooking the eggs when the wet ingredients are whisked together.
- Mix gently: Stir the dry ingredients into the wet ingredients just until the flour streaks disappear and then stop. Too much mixing can make banana bread dense.
- Check for wet batter: Insert a toothpick into the center near the end of the baking time. A few moist crumbs are fine. Wet batter means the loaf needs longer in the oven.
How to Store
- Room temperature: Store cottage cheese banana bread in an airtight container for up to 2 days.
- Refrigerator: Refrigerate the loaf in a sealed container for up to 5 days.
- Freezing: Wrap individual slices and freeze them in an airtight container or freezer bag for up to 3 months.
- Thawing: Let frozen slices thaw at room temperature. Warm a slice briefly in the microwave if you want it warm.
Serving Suggestions
Enjoy a slice of cottage cheese and banana bread with a cup of coffee or tea. Hawaiian Roll French Toast, Cloud Eggs or a Denver Omelet pair well if you’re having it for brunch. And this Fresh Blackberry Milkshake goes well if you’re serving the banana bread as an afternoon snack.
Banana Cottage Cheese Bread FAQs
Blending removes the visible curds and distributes the cottage cheese evenly through the batter.
Not really, the cottage cheese flavor is mild. Banana and vanilla are the main flavors in this loaf.
I like to use soft bananas with plenty of brown spots. They mash easily and have a stronger banana flavor.
Insert a toothpick into the center. It should come out with a few moist crumbs and no wet batter.
Cottage Cheese Banana Bread
Equipment
- Loaf Pan 9 x 5-Inch
- Food Processor or Blender
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup cottage cheese full-fat or low-fat
- ⅓ cup oil or melted butter
- 2 bananas about 1 cup, very ripe, mashed
- 2 large eggs
- ½ cup sugar white, brown or a mix
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
Instructions
- Preheat the oven to 350°F and line or grease a 9×5-inch loaf pan.
Prepare the Batter
- Blend the cottage cheese until smooth in a food processor or blender. This keeps the texture tender.
- In a large bowl, whisk together the mashed bananas, eggs, blended cottage cheese, oil or melted butter, sugar and vanilla.
- In another bowl, stir together the flour, baking powder, baking soda, salt and ground cinnamon.
- Add the dry ingredients to the wet ones and gently mix just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the Banana Bread
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Mash the bananas thoroughly: Large banana pieces can create wet pockets in the loaf.
- Line the pan with parchment: Leave a little overhang so the loaf lifts out easily. If you don’t have any, grease the pan instead.
- Cool completely before cutting: Warm banana bread is more likely to crumble.
Nutrition Information
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