Cottage Cheese Banana Bread (High-Protein, 65 Minutes)
The viral high-protein banana bread with cottage cheese blended right into the batter — incredibly moist, naturally sweet and packed with protein.
Method
- Heat the oven to 350°F (180°C, gas 4) and line a 9x5-inch loaf pan with parchment paper, leaving an overhang.
- Blend the cottage cheese, eggs, maple syrup and vanilla in a blender until completely smooth with no curds left.
- Mash the bananas in a large bowl, then stir in the blended cottage cheese mixture.
- Whisk the flour, baking powder, baking soda, cinnamon and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture just until combined — a few streaks are fine. Fold in the walnuts or chocolate chips if using.
- Pour into the pan, smooth the top and bake for 45 to 55 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then lift out with the parchment and cool completely before slicing.
The viral high-protein banana bread with cottage cheese blended right into the batter — incredibly moist, naturally sweet and packed with protein.
Nutrition per serving
- Calories
- 195 kcal
- Protein
- 8 g
- Carbs
- 27 g
- Fat
- 5 g
- Fibre
- 2 g
- Sugar
- 15 g
- Sodium
- 230 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Do not skip blending the cottage cheese — it has to be completely smooth or the curds stay visible in the crumb. Use very ripe, spotty bananas for sweetness and moisture.
Substitutions
- Cottage cheese — ricotta or plain Greek yogurt
- All-purpose flour — whole wheat flour for a denser crumb
- Maple syrup — honey or brown sugar
- Walnuts — pecans, or dark chocolate chips
Serving suggestions
Slice thick and serve warm with butter, or toast slices and top with peanut butter for breakfast.
Storage
Wrap tightly and keep at room temperature for 2 days, or refrigerate for up to 1 week.
Reheating
Toast slices to warm through; serve at room temperature otherwise.
Equipment
- Blender or food processor
- 9x5-inch loaf pan
- Parchment paper
- Mixing bowls
Variations
- Chocolate chip: add 1/2 cup dark chocolate chips to the batter
- Gluten-free: swap the flour for 1 1/2 cups almond flour and bake 50 minutes
Why it works
Blended cottage cheese adds protein and moisture without any curd texture. The milk proteins and extra liquid keep the crumb tender for days, while the ripe bananas do the sweetening work.
Frequently asked questions
Can you taste the cottage cheese in this banana bread?
No — blending it smooth makes it disappear completely into the batter, leaving only extra moisture and protein.
How long does cottage cheese banana bread last?
Two days wrapped at room temperature, or up to a week in the fridge. It also freezes well for 3 months.
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