Cottage Cheese Banana Bread Recipe
This protein-packed cottage cheese banana bread is soft, moist, and naturally sweetened. Cottage cheese gives it a boost of protein while keeping it tender, and it’s made with simple ingredients you probably already have.
Ingredients
- 2 ripe bananas - about 200g
- 180 grams cottage cheese - ⅔ cups
- 1 large egg
- 2 egg whites
- 80 ml honey - or maple syrup, ⅓ cup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 200 grams whole wheat flour - or all purpose flour, 1 ⅓ cups
- 2 teaspoons baking powder
- 1/4 cup walnuts - or pecans
Instructions
- Preheat the oven to 175°C/350°F and line a loaf pan with parchment paper.
- Begin by adding all of the wet ingredients to a blender and blend until smooth. An immersion blender works here too.2 ripe bananas, 180 grams cottage cheese, 1 large egg, 2 egg whites, 80 ml honey, 1 teaspoon vanilla extract
- In a large mixing bowl, whisk together all of the dry ingredients (except walnuts).1 teaspoon ground cinnamon, 1/4 teaspoon salt, 200 grams whole wheat flour, 2 teaspoons baking powder
- Pour the blended wet ingredients into the bowl with the dry ingredients. Use a silicone spatula or wooden spoon to gently fold everything together until just combined.
- Pour the batter into the parchment paper-lined loaf pan and top with walnuts.1/4 cup walnuts
- Bake for 50 minutes, covering the top with aluminum foil half way through to prevent the nuts from burning.
- Insert a toothpick in the center. If it comes out clean or with just a few crumbs, it's ready. Otherwise, bake for 5-10 more minutes.
- Allow the banana bread to cool in the loaf tin for 10 minutes before moving it to a wire rack to cool completely.
- Slice and enjoy with butter and a drizzle of honey if desired.
Notes
- Use spotty bananas: The more brown spots, the sweeter and softer they are, which enhances the flavor and texture.
- Blending is key: A food processor or blender ensures the cottage cheese is fully incorporated, creating a smooth batter without lumps.
- Don’t overmix: Stir the wet and dry ingredients together just until combined to keep the banana bread light and fluffy.
- Cover halfway through baking: If using walnuts or pecans, loosely cover the top with aluminum foil halfway through to prevent them from burning.
- Test before removing: A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter.
- Let it cool: Allowing the bread to cool in the pan for 10 minutes before transferring it to a wire rack helps set the texture.
Storage instructions:
- Room temperature – Store in an airtight container for up to 2 days. If your kitchen is warm, refrigerate it sooner to keep it fresh.
- Refrigerator – Keep in an airtight container or wrap individual slices in plastic wrap. It will stay fresh for up to 5 days.
- Freezer – For longer storage, wrap slices in plastic wrap and place them in a freezer-safe bag. They’ll last for up to 3 months.
- Reheat – Warm slices in the microwave for 15-20 seconds or toast them for a slightly crisp edge. Perfect with a little butter or peanut butter!
Nutritional Information
Calories: 140kcal | Carbohydrates: 26g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 195mg | Potassium: 174mg | Fiber: 3g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg