High Protein Cottage Cheese Banana Bread Recipe

This Cottage Cheese Banana Bread transforms the classic comfort food into a protein powerhouse that actually tastes better than the original. I discovered this game-changing trick during my own kitchen experiments when I was determined to create baked goods that wouldn’t derail my family’s nutrition goals.

Last month, my teenage son caught me sneaking cottage cheese into yet another recipe and rolled his eyes so hard I thought they might fall out. But when he devoured three slices of this banana bread without realizing the secret ingredient, I knew I’d cracked the code. The cottage cheese adds incredible moisture and richness while boosting the protein content to 11 grams per slice – that’s more protein than most people get in their entire breakfast! What makes this recipe truly special is how the cottage cheese blends seamlessly into the batter, creating the most tender, bakery-style texture without any weird aftertaste or lumps. You’re going to love this one!

Ingredients for Cottage Cheese Banana Bread

I always recommend using full-fat cottage cheese for the richest texture and best protein content – it’s worth every extra calorie for the results you’ll get. This recipe uses similar principles to my cottage cheese brownies where blending creates the smoothest texture.

• 2 large ripe bananas, mashed (I look for ones with brown spots for maximum sweetness)
• ½ cup cottage cheese, blended until smooth – My go-to brand is Good Culture for its creamy texture
• ⅓ cup honey or maple syrup (I prefer raw honey for added nutrients)
• ¼ cup melted butter or coconut oil – In my experience, butter gives better flavor
• 2 large eggs (room temperature works best for smooth mixing)
• 1 teaspoon vanilla extract – I recommend pure vanilla, never imitation
• 1½ cups all-purpose or whole wheat flour (I usually go half and half for nutrition)
• 1 teaspoon baking soda
• ½ teaspoon baking powder – Pro tip: check expiration dates for best rise
• ½ teaspoon cinnamon, optional (my family insists on this warming spice)
• ¼ teaspoon salt
• ½ cup chopped walnuts or pecans, optional – I always add these for healthy fats
• ¼ cup chocolate chips, optional (dark chocolate is my preference for antioxidants, just like in my high protein chocolate banana bread)

Step-by-Step Instructions

I recommend preheating your oven first since this batter comes together quickly and shouldn’t sit too long before baking, similar to my blueberry protein muffins technique.

Step 1: Preheat oven to 350°F and grease a 9×5-inch loaf pan with butter or line with parchment paper for easy removal.

Step 2: In a blender or food processor, blend cottage cheese until completely smooth – this takes about 60 seconds and eliminates any lumps that could create texture issues in your finished bread.

Step 3: In a large mixing bowl, mash bananas with a fork until mostly smooth with just a few small chunks remaining, then stir in the blended cottage cheese, honey, melted butter, eggs, and vanilla until well combined.

Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt to ensure even distribution of leavening agents.

Step 5: Gradually fold the dry ingredients into the wet mixture using a wooden spoon, mixing just until combined – overmixing leads to tough, dense bread.

Step 6: Gently fold in nuts and chocolate chips if using, then pour batter into prepared pan and smooth the top with a spatula.

Step 7: Bake for 45-50 minutes until golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs attached.

Step 8: Cool in pan for 10 minutes before turning onto a wire rack to prevent breaking while still warm.

What to Serve with Cottage Cheese Banana Bread

This protein-rich bread pairs beautifully with both sweet and savory accompaniments that complement its moist, tender crumb.

Greek Yogurt with Berries: The tangy yogurt balances the sweetness while adding even more protein for a complete breakfast that keeps you satisfied for hours.

Almond Butter Spread: The nutty richness enhances the bread’s flavor while providing healthy fats and additional protein for sustained energy.

Cottage Cheese Peanut Butter Mousse: Double down on the cottage cheese with this creamy spread that adds indulgent flavor while maintaining the protein theme.

Fresh Sliced Strawberries: The bright acidity cuts through the rich texture while adding vitamin C and natural sweetness.

Protein Overnight Oats: Serve alongside for an ultra-high protein breakfast that delivers over 50 grams of protein total.

Storage & Serving Tips

Store covered at room temperature for up to 3 days, or refrigerate for up to one week to maintain optimal freshness and texture.

For best results when reheating, I recommend toasting slices lightly or warming in the microwave for 15-20 seconds to restore that just-baked softness. Pro tip: this bread actually tastes even better the next day as the flavors meld together, similar to my fluffy cottage cheese bread.

This versatile treat works perfectly for meal prep – slice the entire loaf and store individual portions in the freezer for up to 3 months, then thaw as needed for quick breakfast solutions alongside your high protein breakfast bowls.

Conclusion

Cottage Cheese Banana Bread

Protein-packed banana bread made with cottage cheese for extra moisture and 11g protein per slice

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 2 large ripe bananas mashed
• 1/2 cup cottage cheese blended until smooth
• 1/3 cup honey or maple syrup
• 1/4 cup melted butter or coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose or whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon optional
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans optional
• 1/4 cup chocolate chips optional

Equipment

• 9×5 inch loaf pan
• Large mixing bowls
• Blender or food processor
• Wire cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
2. In a blender or food processor, blend cottage cheese until completely smooth, about 60 seconds.
3. In a large mixing bowl, mash bananas with a fork until mostly smooth. Stir in blended cottage cheese, honey, melted butter, eggs, and vanilla until well combined.
4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
5. Gradually fold dry ingredients into wet mixture using a wooden spoon, mixing just until combined. Don’t overmix.
6. Gently fold in nuts and chocolate chips if using. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes until golden brown and toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes before transferring to wire rack to cool completely before slicing.

Notes

Blend cottage cheese completely smooth to avoid lumps. Use very ripe bananas for maximum sweetness. Store at room temperature for 3 days or refrigerate up to 1 week.