1. Can you use cottage cheese in banana bread?

Absolutely! Cottage cheese works wonders in banana bread. It adds moisture, a subtle tang, and a boost of protein all without making it taste “cheesy.” I use it all the time in Cottage Cheese Banana Bread , and honestly, I’d never go back to just butter or oil. It gives the loaf a soft, creamy crumb that holds up for days.

2. What is the number one mistake made when making banana bread?

Overmixing. No question. The moment I learned to mix the batter just until combined, my Cottage Cheese Banana Bread went from gummy bricks to bakery-soft perfection. Overworking the batter develops too much gluten, making the bread dense and rubbery. Also not using ripe bananas. Gotta have those brown speckles!

3. What does cottage cheese do in baking?

In baking, cottage cheese adds protein and moisture without a greasy feel. In Cottage Cheese Banana Bread , it replaces part (or all!) of the fat and some of the dairy, giving the loaf a tender texture. It’s especially great for people trying to keep baked goods light but still satisfying. Plus, it ups the nutrition game big time.

4. Can you make banana muffins with cottage cheese?

Totally! I’ve made mini muffins and full-size ones with the same Cottage Cheese Banana Bread batter just adjust the bake time. Muffins usually need 18–22 minutes at 350°F. They’re perfect for quick breakfasts or on-the-go snacks, and they freeze beautifully too.

Cottage Cheese Banana Bread

Description

This Cottage Cheese Banana Bread is a moist, protein-packed twist on classic banana bread. Made with simple ingredients and no fancy tools, it’s perfect for busy weekdays or meal prep wins!

Ingredients

Scale

3 ripe bananas
1 cup cottage cheese (low-fat or full-fat)
2 large eggs
1/4 cup maple syrup or honey
1 tsp vanilla extract
1 ½ cups whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
Optional: 1/4 cup chopped walnuts or dark chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a blender or mixing bowl, combine bananas, cottage cheese, eggs, syrup, and vanilla.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Combine the wet and dry ingredients until just mixed. Don’t overmix.
Fold in any add-ins like nuts or chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick comes out mostly clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Slice and enjoy!

Notes

You can make this gluten-free by swapping in oat flour.
Store slices in an airtight container in the fridge for up to 5 days.
To freeze, wrap slices individually and store up to 3 months.
Want a boost? Add a scoop of vanilla protein powder.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8g
Sodium: 220mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 9g
Cholesterol: 35mg