Cottage Cheese Banana Bread

by

A moist, protein-packed banana bread that blends ripe bananas with creamy cottage cheese—perfectly fluffy, flavorful, and great as a healthier breakfast or snack.

  • Servings: 12 slices

  • Prep Time: 15 minutes | Bake Time: 45–50 minutes | Total Time: ~1 hour

  • Dietary Tags: High-Protein • Gluten-Free • Low Carb Friendly (with almond flour)

✅ Ingredients

  • 2 ripe bananas, mashed

  • 3 large eggs

  • ½ cup cottage cheese (full-fat or low-fat)

  • 3 tbsp maple syrup (adjust to taste)

  • 2 tsp vanilla extract

  • 2½ cups almond flour

  • 1 tsp baking soda

  • 2 tsp ground cinnamon

  • Optional add-ins: ½ cup chopped walnuts, chocolate chips, or blueberries

🧑‍🍳 Instructions

  1. Preheat & Prepare Pan

    • Preheat oven to 350°F (175°C). Line a standard loaf pan with parchment or grease lightly.

  2. Mix Wet Ingredients

    • In a bowl, whisk mashed bananas, eggs, cottage cheese, maple syrup, and vanilla until smooth and creamy.

  3. Combine Dry Ingredients

    • In another bowl, mix almond flour, baking soda, and cinnamon. Stir to blend evenly.

  4. Combine Wet & Dry

    • Fold dry ingredients into wet mixture until just combined. Gently stir in any optional add‑ins.

  5. Bake

    • Pour batter into prepared pan and smooth the top. Bake 45–50 minutes, or until a toothpick comes out clean.

  6. Cool & Slice

    • Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

💡 Notes

  • Use ripe bananas with brown spots for optimal sweetness and moisture.

  • Cottage cheese can be subbed with Greek yogurt if preferred.

  • For a lower-sugar version, reduce maple syrup to 2 tbsp or use a zero-calorie sweetener.

  • Add-ins like berries or chips pair well—stir them in gently so the batter stays even.

II. Brief Introduction

This Cottage Cheese Banana Bread is a deliciously moist and protein-rich twist on the classic. The cottage cheese adds a subtle tang and creaminess, while almond flour keeps it gluten-free and low in carbs. Whether you’re starting your day or snacking later, this loaf is satisfying, wholesome, and easy to customize.

III. Step-by-Step Cooking Guide

1. Wet Mix

  • Mash bananas until smooth. Whisk in eggs, cottage cheese, maple syrup, and vanilla until well combined.

2. Dry Mix

  • Mix almond flour, baking soda, and cinnamon in a separate bowl to ensure even rising and flavor.

3. Combine

  • Gently fold dry ingredients into wet mixture. Avoid overmixing—just lift until no dry bits remain. Add in any extras if using.

4. Bake

  • Bake in a prepared loaf pan at 350°F until a toothpick comes out clean (about 45–50 minutes). Allow to cool before slicing.

IV. Ingredient Details & Substitutions

  • Cottage cheese: Adds protein and moisture—Greek yogurt works too for similar results.

  • Almond flour: Keeps the bread dense, moist, and gluten-free. Simply sub 2½ cups of oat flour or whole wheat if not gluten-free.

  • Maple syrup: Natural sweetness; reduce or swap with honey, agave, or sweetener of choice.

V. Variations & Serving Suggestions

  • Nutty Crunch: Sprinkle chopped walnuts or pecans on top before baking.

  • Berry Bliss: Fold in ½ cup blueberries or chopped strawberries for fruity bursts.

  • Chocolate Lover’s: Mix in ½ cup dark chocolate chips or cacao nibs.

  • Spiced Variation: Add ½ tsp ground nutmeg or ginger for more warmth.

Serve Warm With:

  • A smear of almond butter or Greek yogurt on top

  • A dollop of whipped cream or ricotta for dessert

  • A side of fresh fruit or hot tea for a well-rounded breakfast

VI. Storage & Make-Ahead Tips

  • Room Temperature: Store cooled loaf in airtight container for up to 3 days.

  • Refrigerator: Use within 5 days—slice and wrap each piece for easy grab-and-go.

  • Freezing: Wrap whole loaf or individual slices in foil and freeze up to 3 months. Reheat in oven or toaster to warm through.

VII. Nutrition (per slice, approx.)

  • Calories: ~220 kcal | Protein: ~10 g | Carbs: ~9 g | Fat: ~18 g

  • Fiber: ~3 g | Sugar: ~6 g | Sodium: ~160 mg

  • Tags: High-Protein, Gluten-Free, Low-Carb Friendly

VIII. FAQs

Q: Can I make this vegan?
A: Yes—use flax eggs (3 tbsp flax + 9 tbsp water), non-dairy milk, and maple syrup; swap cottage cheese with dairy-free yogurt.

Q: Why almond flour?
A: It provides moistness, flavor, and nutrients while keeping the bread gluten-free and lower in carbs.

Q: Why add cottage cheese?
A: It boosts protein, moisture, and creates a soft, tender crumb.

IX. Author’s Note

I’ve always loved banana bread, but this version quickly became a favorite for its extra protein and moist, satisfying texture. The cottage cheese makes it feel indulgent while still being wholesome. Plus, it’s easy to customize, so I’m never bored—blueberries one day, chocolate chips the next!

X. Call-to-Action

Made this Cottage Cheese Banana Bread? I’d love to hear what you think—tag @KristyCookRecipes on Instagram or drop a comment below with your favorite add-ins! 💛
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