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Cottage Cheese Banana Bread Recipe

This moist and protein-packed cottage cheese banana bread is a wholesome twist on a classic favorite. With ripe bananas, creamy cottage cheese, and just the right touch of maple syrup, it delivers tender texture, balanced flavor, and a satisfying boost of protein. Perfect for breakfast, snacking, or a healthy dessert, this easy one-bowl recipe is foolproof and delicious.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 202 kcal

Ingredients
  

Base

  • 3 ripe bananas very ripe, about 1 lb after peeling
  • 0.5 cup cottage cheese full-fat or whole milk
  • 2 large eggs room temperature if possible
  • 1/3 cup maple syrup or honey/agave nectar
  • 1.5 cups self-rising flour or all-purpose flour + baking powder + pinch of salt
  • 6 tbsp melted butter or avocado/canola oil

Optional Topping

  • 1 ripe banana halved lengthwise for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
  • In a blender or food processor, blend bananas, cottage cheese, eggs, and maple syrup until smooth.
  • Pour the mixture into a large mixing bowl. Add the flour and melted butter. Gently fold with a spatula until just combined.
  • Spread batter evenly into the prepared pan. If desired, place a halved banana on top, cut side up.
  • Bake for 40–50 minutes, until golden brown and a toothpick inserted in the center comes out clean. Internal temperature should reach 200°F (93°C).
  • Cool in the pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing.

Notes

Use very ripe bananas with brown spots for best flavor and moisture. Avoid overmixing to keep the bread soft and fluffy. Variations include adding chocolate chips, walnuts, or blueberries. The bread keeps well at room temperature for 3 days, refrigerated for 1 week, or frozen up to 3 months.