This Cottage Cheese Banana Bread is perfectly moist and tender with just the right amount of sweetness. Blended cottage cheese gives the banana bread a boost of protein and a creamy texture, while mini chocolate chips add a touch of indulgence.
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This banana bread with cottage cheese is sure to become a family favorite. My kids devour it every time I whip up a batch! I used cottage cheese to help keep the bread soft and moist and to add extra protein like I did in my cottage cheese alfredo sauce.
It’s great for breakfast on busy mornings, packed in lunch boxes, or for enjoying as an after-school snack. We even love it for dessert with some whipped cream on top!
The loaf keeps well for several days and can also be frozen, making it great for meal prep. For more homemade bread recipes, check out my hot dog buns, cornbread with honey and buttermilk, and gluten-free pumpkin bread next.
Ingredients
- Bananas: Choose very ripe bananas that are brown and spotty. The riper they are, the sweeter and more flavorful your bread will be.
- Cottage Cheese: Be sure to use at least 2% fat cottage cheese for the best results. Low-fat cottage cheese tends to be too watery and not as creamy.
- Eggs: Add moisture and help bind the ingredients.
- Butter: Use unsalted butter since there is additional salt in the recipe. You’ll need to melt it, and then allow it to cool a little so it’s not too hot when mixed with the other ingredients.
- Flavorings: Vanilla extract, salt, and ground cinnamon add flavor and also enhance the other flavors in the bread.
- Sugar: Granulated sugar adds sweetness to the batter.
- Flour: Regular all-purpose flour provides structure for the banana cottage cheese bread.
- Baking Soda: This leavening agent is used to help the bread rise properly.
- Mini Chocolate Chips: You’ll need some for mixing into the batter and some for sprinkling on top.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use a gluten-free 1:1 all-purpose flour with xanthan gum to make a gluten-free version.
- Banana Walnut: Replace all or half of the chocolate chips with chopped walnuts to change things up.
- Banana Cottage Cheese Muffins: Line a muffin tin with 12 baking cups, and divide the batter evenly between the cups. Bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to continue to cool.
How to Make Banana Bread with Cottage Cheese
To get started making this banana bread recipe with cottage cheese, preheat your oven to 350°F and prepare your loaf pan by greasing it with butter and lining it with parchment paper.
Step 1: Mix the wet ingredients. Add the bananas, cottage cheese, and eggs to a blender and blend until smooth. Transfer the mixture to a large bowl. Add the melted butter, vanilla extract, and sugar and whisk to combine.
Step 2: Combine the dry ingredients. Add the flour, baking soda, salt, and cinnamon to a separate mixing bowl and whisk together.
Step 3: Combine. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Then, add the chocolate chips.
Step 4: Fold to combine. Use a spatula to fold in the chocolate chips.
Step 5: Pour the batter into the pan. Transfer the batter to the prepared loaf pan and top with more chocolate chips.
Step 6: Bake. Place the pan in the oven and bake until golden brown, about 45-55 minutes.
Storage Directions
- Storing: Place the cooled banana bread in an airtight container and store at room temperature for up to 3 days. The bread can also be stored in an airtight container in the fridge for up to 1 week.
- Reheating: To warm up a slice, microwave it for about 15–20 seconds.
- Freezing: For longer storage, tightly wrap individual slices and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Serving Suggestions
- Pair a slice of cottage cheese banana bread with this peach banana smoothie for an easy breakfast on the go.
- Pack a sliver in school or work lunches along with a turkey bacon wrap.
- Serve this scrumptious banana bread for a weekend brunch with Belgian waffles, spicy deviled eggs, and orange mimosas.
Expert Tips
- Place the oven rack in the center: This allows for even heat circulation, so that the bread bakes up properly without overbrowning the top or bottom.
- Grease and line the pan: Greasing the loaf pan with butter prevents the bread from sticking and helps the parchment paper adhere better. The layer of parchment makes it easy to lift the bread out after baking.
- Use room temperature ingredients: Let the eggs and cottage cheese sit at room temperature for about 30 minutes before making the batter. This prevents the butter from solidifying and allows the ingredients to blend together more easily.
Recipe FAQs
Overmixing the batter can lead to a dense texture. Be sure to stir just until the dry ingredients are incorporated into the wet ingredient mixture.
Overbaking can cause the bread to become dry. Ovens vary, so be sure to start checking for doneness at the 45-minute mark. Remove the loaf when a toothpick inserted in the center comes out almost clean or with just a few moist crumbs.
More Delicious Baking Recipes
Cottage Cheese Banana Bread
Equipment
- Medium mixing bowl
- 9x5-inch loaf pan
Ingredients
- 3 very ripe medium bananas peeled (brown and spotty for best flavor)
- ¾ cup cottage cheese 2% fat or higher
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup mini chocolate chips plus 2–3 tablespoons reserved for topping
Instructions
- Grease a 9x5-inch loaf pan with butter and line with parchment paper; set aside. Preheat oven to 350°F and place rack in the center.
- In a blender, combine the bananas, cottage cheese, and eggs. Blend until smooth, about 15–20 seconds.
- Pour the blended mixture into a large bowl. Whisk in the melted butter, vanilla extract, and sugar until fully combined.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet mixture and stir with a spatula until just combined—do not overmix.
- Fold in the mini chocolate chips, reserving a few tablespoons for the top.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the top with the reserved mini chocolate chips.
- Bake for 45–55 minutes, or until golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let cool completely in the pan before removing and slicing.
Notes
- Avoid overmixing the dry ingredients into the wet ingredients as this can cause the banana bread to become dense.
- Be sure to use room temperature eggs and cottage cheese to help the ingredients blend properly.
- Store the banana bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
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