This cottage cheese banana bread is moist, naturally sweetened with maple syrup, and packed with protein—perfect for a healthy breakfast or snack!
If you’ve got overripe bananas sitting on your counter and a tub of cottage cheese in the fridge, this cottage cheese banana bread is calling your name! It’s moist, protein-packed, and just sweet enough to enjoy for breakfast, as a snack, or even as a not-too-indulgent dessert.
Plus, no one would ever guess that there’s cottage cheese hiding inside. It melts right into the batter, adding moisture and a creamy richness without changing the flavor. Just soft, tender chocolate chip banana bread with a little protein boost—what’s not to love?
Why You’ll Love This Recipe
- High in protein, but tastes like the classic version.
- Naturally sweetened with maple syrup (no refined sugar!)
- Comes together in one bowl—easy cleanup and no fuss.
Ingredients
- Ripe Bananas: The riper, the better! Spotty bananas = more natural sweetness.
- Cottage Cheese: Adds moisture and protein. I like to use 2%, but full-fat for fat-free works too.
- Eggs: For structure and richness.
- Maple Syrup: For natural sweetness and a touch of that caramel-y flavor.
- Chocolate Chips: I like to use semi-sweet mini chocolate chips or dark chocolate chips—both are delicious! Feel free to sprinkle a few on top of the batter before baking for that extra-pretty finish. Just gently press them in with your fingers so they don’t fall off while baking.
- Vanilla Extract: A must in any good banana bread.
- All-purpose Flour: You can also sub part with whole wheat or spelt flour if you like.
- Baking Powder: Helps the loaf rise.
- Cinnamon: Optional, but adds a warm, spiced note.
- Salt: Just a pinch to balance the sweetness.
How To Make
01
Step 1
Mash the bananas in a large bowl.
02
Step 2
Stir in the cottage cheese, eggs, maple syrup, and vanilla extract. Whisk until combined.
03
Step 3
Add the dry ingredients: flour, baking soda, cinnamon, and salt. Mix until just combined—don’t overmix. Fold in the chocolate chips.
04
Step 4
Pour into a loaf pan lined with parchment paper or lightly greased.
05
Step 5
Bake at 350°F (180°C) for 50 minutes, or until a toothpick comes out clean.
Variations
- Nuts: Instead of chocolate chips, stir in chopped walnuts or pecans for a crunchy texture.
- Cottage Cheese Banana Muffins: Turn the batter into muffins! Just divide it into a lined muffin tin and bake at 350°F (175°C) for about 20–25 minutes or until a toothpick comes out clean.
- Love Protein Powder? Try this high-protein banana bread recipe made with protein powder.
Tips for Success
- Storing: Store your banana bread in an airtight container or packed with aluminum foil/plastic wrap in the refrigerator for up to a week.
- Freezing: Let the loaf cool completely, then place it in a freezer bag and freeze for up to 3 months. For quicker defrosting, slice the bread before freezing—this way, you can easily thaw individual slices at room temperature or toast them straight from frozen. Want to reheat the whole loaf? Just thaw it overnight in the fridge or warm it in the oven for a few minutes.
Did YOU MAKE THIS RECIPE?
I’d love for you to give it a star rating ★ and comment below.
Cottage Cheese Banana Bread
Ingredients
- 3 ripe bananas
- 2 eggs
- 1 cup cottage cheese, I used 2%
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a 12×5 inch loaf pan with parchment paper.
- Mash the bananas in a large mixing bowl using the back of a fork. Add the eggs, cottage cheese, maple syrup, and vanilla extract, whisk until combined.
- In a separate bowl, mix the flour, baking powder, cinnamon, and salt. Stir the dry ingredients into the wet ingredients.
- Gently fold in the chocolate chips. Pour the batter into the prepared loaf pan. Feel free to sprinkle a few extra chocolate chips on top of the batter and gently press them in with your fingers so they don’t fall off while baking.
- Bake the banana bread for 50 minutes, or until a toothpick comes out clean, in the preheated oven
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.
Notes
- Store your banana bread in an airtight container or packed with aluminum foil/plastic wrap in the refrigerator for up to a week.
