This cottage cheese banana bread strikes the perfect balance between taste and health. Packed with protein from creamy cottage cheese and natural sweetness from ripe bananas, it’s as nutritious as it is delicious.
This post is all about how to make cottage cheese banana bread.
Cottage cheese banana bread is one of those recipes that hits the sweet spot—literally. I started making this when I wanted something easy, protein-packed, and satisfying to have with my morning coffee. After plenty of recipe testing and small tweaks, I’m thrilled to share the perfected version with you!
Banana bread might not be the first thing that comes to mind for weekly meal prep, but it’s one of my go-to’s. I love baking a loaf on Sunday to enjoy throughout the week. And if you’re worried you won’t finish it (though I doubt that’ll be a problem!), it freezes beautifully—just reheat slices as needed.
This recipe was inspired by my Whole Wheat Banana Bread Muffins. I knew I wanted to use whole wheat flour for its fiber boost, but I also wanted to experiment with adding cottage cheese for extra protein. Everyone is obsessed with cottage cheese and protein lately—and honestly, as a dietitian I fully support this craze! If you’re unsure about how much protein you should aim for daily, check out my post, Meeting Your Protein Needs for some helpful tips and advice.
Jump to:
- Why This Dietitian Loves This Recipe (And You Will Too)
- Cottage Cheese in Bread - Does This Really Work?
- Key Ingredients for This Banana Bread with Cottage Cheese
- How To Make Cottage Cheese Banana Bread
- Substitutions
- Banana Bread Flavor Twists
- Equipment
- Storage
- How Should I Serve This Banana Bread?
- Troubleshooting Tips For Banana Bread
- Expert Tips for The Perfect Cottage Cheese Banana Bread
- FAQ
- Related
- Want to Learn About Nutrition?
- 📖 The Recipe
- Cottage Cheese Banana Bread
- 💬 Comments
Why This Dietitian Loves This Recipe (And You Will Too)
- Protein, calcium, and probiotics: Thanks to the cottage cheese, this banana bread has a protein boost, plus calcium and even probiotics.. if you pick the right kind!
- Easy to find ingredients: I try to design all my recipes with simple, everyday ingredients. You won't need to make a trip to the health food store for this one.
- No weird chunks: We blend the cottage cheese and bananas so the batter is smooth and the final product is cake-like.
- Meal prep friendly: Make a loaf on Sunday, and you’ve got a wholesome snack or breakfast ready to go all week long.
- Crowd pleaser: Let’s be real—EVERYONE loves banana bread! It’s a guaranteed hit, whether you’re serving it to friends, family, or just enjoying it yourself.
Cottage Cheese in Bread - Does This Really Work?
As a Registered Dietitian, I love experimenting with ways to boost the nutrition of baked goods without compromising on taste, and cottage cheese is a star ingredient that does just that.
In this recipe, cottage cheese adds moisture and tenderness to the bread. As a result, I didn’t need to use any butter or oil—and you’d never notice! With the help of some eggs, the bread turns out soft, fluffy, and indulgent.
Cottage cheese is also a whole food source of protein, packing over 24 grams per cup. Adding protein to baked goods like this helps balance blood sugar levels and lowers the glycemic index (GI) of the bread. This means your blood sugar levels will be more balanced, helping you feel satisfied for longer!
I also love the subtle salty flavor it brings to the table. Don’t worry—it won’t make your banana bread taste salty; it simply helps balance the sweet and savory notes for a more complex flavor.
Key Ingredients for This Banana Bread with Cottage Cheese
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
- Bananas: Go for overripe bananas with lots of brown spots. They’re sweeter because the starches have turned to sugar, easier to mash into the batter, and pack a deeper banana flavor, making your banana bread extra delicious!
- Cottage Cheese: I prefer 4% cottage cheese for the creamiest texture. For a gut health boost, choose a variety with live and active cultures. My favorite brand is Good Culture.
- Eggs: I bake with large eggs and in this recipe, they help create structure and moistness.
- This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
- Vanilla extract: A little vanilla enhances the flavor of the banana muffins. When using vanilla extract in baking it really doesn't matter if you use natural or artificial vanilla extract as you are baking it off anyway- so the choice is yours.
- Whole wheat flour - for an extra fiber boost
- Baking soda - Make sure you’re using baking soda and not baking powder.
- Salt - I used Kosher salt for this recipe, but table salt would work too.
- Cinnamon adds a touch of warmth to each bite and complements the sweet flavor of the bananas.
- Mix-Ins: Optional but strongly recommended. I used dark chocolate chips and crushed walnuts, the classic banana bread combo.
Other mix-ins
Instead of using chocolate chips & walnuts, try these other mix-ins:
- A chopped chocolate bar
- Chopped Reeses pieces or mini peanut butter cups
- Chopped pecans or flaked almonds
- Coconut flakes
- Dried fruit
How To Make Cottage Cheese Banana Bread
Below are the instructions for how to make this recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 350°F (175°C). Position the oven rack to the middle of the oven. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for easy removal later. I used a loaf pan liner in this photo.
- Step 2: Mix the dry ingredients: In a large bowl, sieve in and whisk together the whole wheat flour, baking soda, cinnamon and salt until well combined.
- Step 3: Blend the wet ingredients: In a blender, combine the ripe bananas, cottage cheese, eggs, honey and vanilla extract. Blend until smooth and lump free. If needed, scrape down the sides of the blender to ensure everything blends evenly.
- Step 4: Combine wet and dry ingredients: Pour the banana-cottage cheese mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
- Step 5: Optional mix-ins: If you'd like to add some chocolate chips or walnuts, gently fold them into the batter. Reserve 2-3 tablespoons of chocolate chips to sprinkle on top later.
- Step 6: Fill the pan: Pour the batter into the prepared loaf pan. If necessary, use a spatula to gently spread the batter to the edges of the pan. Sprinkle some extra chocolate chips on top.
- Step 7: For optional decoration, gently place a halved banana on top of the batter. Sprinkle brown sugar on top for caramelization. Note: Skip this step if you plan to freeze the banana bread, as the banana topping may not hold up well after freezing.
- Step 8: Bake: Place the loaf pan in the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Start checking around 45 minutes, as oven times may vary.
- Step 9: Cool: Once baked, transfer the pan to a wire rack and cool for 10 minutes. Afterward, remove the bread from the pan and let it cool on the wire rack for another 20-30 minutes before slicing. This extra cooling time allows the bread to finish setting up, so it’s easier to slice.
Hint: Don't skip the cooling step! As tempting as it may be to dive right in
Substitutions
Here are some tips to help you adjust the recipe to suit your individual dietary needs and preferences:
Make it:
- Lower in calories - you could use a lower fat cottage cheese and omit the chocolate chips, but you will be compromising on taste. I would recommend leaving the recipe as it is and instead practicing portion control and sticking to a small slice.
- Higher in Protein - Add 1 to 2 scoops of unflavored or vanilla protein powder. Decrease the flour slightly to avoid a dry batter. You could also replace ½ cup of the whole wheat flour with almond flour, which adds protein and healthy fats. Tossing in extra chopped nuts or seeds like walnuts, almonds, or hemp seeds will also provide extra protein and crunch.
- Gluten free - replace the whole wheat flour with a 1:1 gluten-free flour alternative. If needed, add ½ teaspoon xanthan gum to help bind the ingredients. Also, ensure all other ingredients (like baking soda or chocolate chips) are certified gluten-free.
- Vegetarian - this recipe is suitable for vegetarians, however it is not vegan due to the cheese and the eggs. If you want a vegan banana bread I highly recommend trying the vegan banana bread from rainbow plant life.
- Nut-Free: Skip the walnuts and check your chocolate chips for cross-contamination labels.
Let me know in the comments if you do make any of these adjustments, I'd love to hear how it worked out! 💛
Banana Bread Flavor Twists
Want to jazz it up and make it a bit different, here are a few idea:
- Chocolate lover: Be generous with adding chocolate chips to the batter, try adding a tablespoon of cocoa powder and drizzle some melted chocolate on top.
- Peanut Butter Swirl: Swirl in 2–3 tablespoons of peanut butter before baking.
- Chai Spice Banana Bread: Add 1–2 teaspoons of chai spice mix to the batter.
- Tropical Banana Bread: Stir in shredded coconut and diced dried pineapple.
Equipment
Blender - I LOVE my ninja foodi and couldn't recommend it enough. Its a blender and food processor all in one. If you don't have a blender you could use an electric whisk or whisk by hand (strength required though!) and mash the banana first with a fork.
Mixing bowls - You’ll need two mixing bowls for this recipe—one for the wet ingredients and one for the dry. A larger bowl is ideal for the wet ingredients so you have plenty of room to mix everything once you combine the two. Stainless steel or glass bowls work great, as they’re easy to clean and don’t retain odors. If you prefer a non-slip option, go for bowls with rubber bases.
Loaf pan - For this recipe, a standard 9×5-inch (23×13 cm) loaf pan is perfect. I recommend using a non-stick loaf pan or lining it with parchment paper to make removing the banana bread a breeze. If you’re using parchment paper, let it hang over the sides to create a sling, which makes lifting the bread out super easy.
Loaf pan liner - Loaf pan liners can be very handy, especially if you’re out of parchment paper. I still like to grease the liners, though, just to be safe!
Storage
Store your banana bread in an airtight container or bag at room temperature (on the counter will work). It will stay fresh for up to four days. For the best experience, microwave each slice for 10–20 seconds before eating—just enough to warm it through and get those chocolate chips slightly melted!
To freeze, slice your banana bread and place the slices in a freezer-safe bag. For easy access, separate the slices with parchment paper to prevent sticking. When you're ready to enjoy, simply defrost a slice in the fridge overnight or pop it in the toaster for a quick treat. Banana bread stays fresh in the freezer for up to three months. If you know you are going to freeze this don't add the banana on top as decoration.
How Should I Serve This Banana Bread?
There are soo many ways to serve this!
For breakfast, slather some chunky nut butter and serve with greek yogurt + berries. Or try my chia berry jam for some extra fiber.
Its perfect plain, as an afternoon snack or dessert. I LOVE this with just a simple cup of tea. For a more substantial snack add a protein source or a healthy fat. This would go well with Greek yogurt, nuts, a protein shake or some more cottage cheese!
For a weekend brunch platter, serve alongside my air fryer egg bites and a fruit platter.
Troubleshooting Tips For Banana Bread
Banana bread is forgiving, but there are a few common issues that might pop up. Here’s how to troubleshoot them:
1. Why is my banana bread too dense?
- Cause: Overmixing the batter.
- Fix: When combining the wet and dry ingredients, gently fold them together with a spatula. Stop mixing as soon as the flour streaks disappear, its ok if a small few remain.
2. Why didn’t it rise properly?
- Cause: Your baking soda is expired.
- Fix: Always check the expiration date before baking. You can test baking soda by adding a pinch to a splash of vinegar—it should fizz immediately.
3. Why is it too dry?
- Cause: Overbaking or using bananas that weren’t ripe enough.
- Fix: Test for doneness at the 45-minute mark by inserting a toothpick. If it comes out clean with a few crumbs, it’s done. Also, make sure your bananas are spotty and very ripe for added moisture.
4. Why does my banana bread have a soggy bottom?
- Cause: The loaf sat in the pan too long after baking.
- Fix: Let it cool in the pan for just 10 minutes, then remove it from the pan and transfer it to a wire rack to prevent excess moisture from pooling.
5. Why is the top of my banana bread too brown?
- Cause: Your oven may run hot.
- Fix: Cover the loaf with foil during the last 10–15 minutes of baking to prevent over-browning. Trust me, you don't want burned chocolate chips!
Expert Tips for The Perfect Cottage Cheese Banana Bread
Use Very Ripe Bananas: Make sure your bananas are very ripe (almost overly ripe). The riper they are, the sweeter and moister your bread will be.
Avoid Fat-Free Cottage Cheese: Don’t use fat-free cottage cheese for this recipe. The extra fat helps contribute to the moistness and creamy texture of the bread.
Blend Until Smooth: For a smooth texture, blend your cottage cheese, eggs, and banana until there are no chunks. This should take about 30 seconds. Scrape down the sides of your blender as needed and blend again.
Don’t Overmix: It’s key not to overmix your banana bread batter! After combining the dry and wet ingredients, stop mixing as soon as they're incorporated. Some small traces of dry flour are okay!
Get the Batter in the Oven Quickly: Once your wet and dry ingredients are mixed, get your batter into the pan and into the oven as quickly as possible. Allowing the batter to sit too long before baking can cause it to lose some of its rise.
FAQ
While healthy means something different to everyone, this cottage cheese banana bread is lower in saturated fat and added sugar then many traditional banana breads.
I haven't tried it yet, but I don't see why not! My suggestion is to add the batter to a muffin tin and bake it for 20-25 minutes or until a toothpick comes out clean.
Add 1 to 2 scoops of unflavored or vanilla protein powder. Decrease the flour slightly to avoid a dry batter. You could also replace ½ cup of the whole wheat flour with almond flour, which adds protein and healthy fats. Tossing in extra chopped nuts or seeds like walnuts, almonds, or hemp seeds will also provide extra protein and crunch.
Related
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Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
📖 The Recipe
Cottage Cheese Banana Bread
Equipment
- 1 Loaf pan 9x5-inch (23x13 cm)
- Blender I LOVE my ninja foodi
- Loaf pan liner These are really handy, I still like to grease the liners, though - just to be safe!
Ingredients
Wet Ingredinets
- 1 cup Cottage cheese 240g, I recommend 4% fat
- 2 medium very ripe bananas 170g
- 2 large eggs
- ½ cup honey or maple syrup 150g
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups wholewheat flour 280g
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
To Decorate (optional)
- 1 small banana cut in half lengthwise
- 2 tablespoon chocolate chips
Mix In's (optional but strongly recommended)
- ½ cup chocolate chips 80g plus extra to sprinkle on top
- ½ cup chopped walnuts 50g
Instructions
- Preheat the oven to 350°F (175°C). Position the oven rack to the middle of the oven. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for easy removal later.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon and salt until well combined.
- Blend the wet ingredients: In a blender, combine the ripe bananas, cottage cheese, honey (or maple syrup), eggs, and vanilla extract. Blend until smooth and lump free, scraping down the sides as needed to ensure everything blends evenly.
- Combine wet and dry ingredients: Pour the banana-cottage cheese mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
- Optional mix-ins: If you'd like to add some chocolate chips or walnuts, gently fold them into the batter.
- Fill the pan: Pour the batter into the prepared loaf pan. If necessary, use a spatula to gently spread the batter to the edges of the pan. Sprinkle some extra chocolate chips on top.
- For optional decoration, gently place a halved banana on top of the batter. Sprinkle brown sugar on top for caramelization. Note: Skip this step if you plan to freeze the banana bread, as the banana topping may not hold up well after freezing.
- Bake: Place the loaf pan in the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Start checking around 45 minutes, as oven times may vary.
- Cool: Once baked, transfer the pan to a wire rack and cool for 10 minutes. Afterward, remove the bread from the pan and let it cool on the wire rack for another 20-30 minutes before slicing. This extra cooling time allows the bread to finish setting up, so it’s easier to slice.
Sean says
Didn't taste the cottage cheese at all, thank you