Cottage Cheese Banana Bread
This cottage cheese banana bread gets boosts of protein from cottage cheese and hemp hearts and lots of amazing flavor from ripe bananas and chocolate chunks. It’s made all in one large bowl and is a simple fix for your banana bread craving!
Social media is funny. One second something is wildly popular and the next second that same thing is dead in the water. I feel like cottage cheese is one of those foods that either gets a lot of love or a lot of hate. Right now, it’s getting a LOT of love. Every creator and their mother is on a mission to create a cottage cheese recipe. I happen to love cottage cheese so I’m here for it.
When I set out to develop a banana bread recipe with cottage cheese, I anticipated it would be good but I didn’t expect it to be THIS good. Seriously, this banana bread is soft, tender, full of flavor and the perfect sweet treat. I love a thick slice slathered in peanut butter. I had to make this loaf three times (once for testing, once for filming the video, once for taking photos) so I got to eat a slice of banana bread loaf as my afternoon snack for nearly three weeks straight. #notcomplaining
Why I love this recipe:
- It’s made in one bowl
- The recipe requires just a handful of simple ingredients
- There is a boost of protein in each slice thanks to cottage cheese
- It doubles as a nourishing snack and a yummy dessert
- You get a boost of dietary fiber thanks to white whole wheat flour and hemp hearts
What you’ll need to make this snack bread:
Spotty brown bananas: I’m pretty sure this is stated on every banana bread recipe ever but you MUST use very ripe, spotty brown bananas for best results. Overripe mashed bananas give more flavor and sweetness and result in a tastier loaf.
Brown sugar or maple syrup: brown sugar provides the obvious sweetness but what most people don’t realize is that sugar is also crucial for the tenderness, moisture, browning, structure and texture of baked goods.
Avocado oil: avocado oil is a healthy fat that improves the overall flavor and moisture of many baked goods. It also has a high smoke point which is ideal for baking.
Eggs: eggs help provide the structure in quick breads.
Cottage cheese: the star of the show here! Cottage cheese provides high-quality protein but also provides moisture for a yummy loaf.
Hemp hearts: hemp hearts are such an underrated way to add a (seemingly tasteless) source of plant-based protein and heart-healthy fats.
Vanilla extract: vanilla extract adds lovely flavor to this cottage cheese banana bread.
White whole wheat flour: I like to incorporate as many whole grains into my diet for the nutrients and dietary fiber they provide. I opt for white whole wheat here as it is lighter and yields a more tender loaf compared to more hearty and dense whole grain flour.
Baking soda: NOT the same as baking powder my friends, be sure to use baking soda which provides the leavening factor in this recipe!
Cinnamon: Cinnamon is the main spice in this recipe. Feel free to add more spices like nutmeg, cardamom or ginger!
Salt: salt lifts all of the other flavors beautiful flavors in this bread.
Mix-ins: I of course opted for chocolate chunks here because banana bread + chocolate is a match made in heaven. BUT you can go wild and do you boo- walnuts, pecans, coconut, chocolate chips, dried fruit, you can’t go wrong.
How to make this quick bread:
Preheat the oven to 325 degrees. Grease a standard-size loaf pan with a little butter or nonstick baking spray and a sprinkling of flour, tapping out any excess flour. Set aside the prepared pan. I prefer a metal loaf pan vs a glass loaf pan- keep in mind that if you use glass your bake time will be longer.
In a large bowl mash the bananas until “liquid-y”- there will be a few lumps and that’s okay. Whisk in the brown sugar and oil. Add the eggs, cottage cheese, hemp hearts and vanilla extract and whisk until well combined.
Whisk together the dry ingredients in a separate bowl or simply add them to the same bowl. Use a silicone spatula to fold the dry ingredients into the wet- mix until JUST combined. Overmixing results in a more dense, tougher loaf. Fold in any mix-ins.
Pour batter in the greased loaf pan. To the top of the loaf you can add a handful of chocolate chunks or slice a banana lengthwise and gently press it in.
Bake for 55-60 minutes until a toothpick entered into the middle of the loaf comes out clean.
Let cool for 15 minutes in the pan and then run a knife along the perimeter of the loaf to loosen it from the pan. Remove loaf and let it cool a few more minutes on a wire rack (impossible, I know).
Slice and serve! My favorite is slathered in peanut butter but you can enjoy with butter, almond butter, a drizzle of honey or just STRAIGHT UP.
Ingredient flexibility (variation ideas):
Unlike many baking recipes, banana bread is relatively forgiving. Here are some ideas for ingredient swaps in case you need to modify based on what you have on hand.
Instead of/you can use:
- Cottage cheese/ plain Greek yogurt or sour cream (coconut yogurt if dairy-free)
- White whole wheat flour/ all-purpose flour, spelt flour, whole wheat flour, gluten-free 1:1 flour
- Hemp hearts/ flax seed, chia seeds
- Brown sugar/ maple syrup
- Eggs/ ‘flax eggs’- for this recipe use two tablespoons ground flaxseed mixed with five warm tablespoons water
- Avocado oil/ melted coconut oil or melted butter or olive oil
FAQs
I haven’t personally tried that but I’m quite sure it would still turn out great and make this bread even higher in protein! I’d recommend 2-3 scoops for an extra protein boost. I’m partial to the brand Orgain for protein powder!
Hemp hearts act as sort of a ‘nutrition booster’ for this recipe. They can easily be left out without affecting the integrity of the recipe.
At your own risk. I haven’t tested this recipe with almond flour. The final product will be more dense but I feel confident it would still be yummy. If you use almond flour increase the flour measurement to 2½ cups.
Yep! Bake in a muffin tin at 325 degrees for 20-22 minutes until toothpick inserted comes out clean.
My top suggestion would be to use an all-purpose 1:1 gluten-free flour blend but you can also follow the above instructions on how to use almond flour.
The purpose of fat in baking is for moisture and flavor. I would argue that this recipe has a modest amount of fat appropriate for one loaf of bread. If you do reduce the amount of oil or replace it with something like applesauce or pumpkin, it will affect the moisture and flavor of the loaf, so do so at your discretion.
Instead of trying to “vegan-ize” this recipe I’d recommend this yummy vegan banana bread!
I store the loaf whole (don’t pre-slice it!) in an airtight container or tightly wrapped in plastic wrap. When you’re ready to enjoy a slice (hello easy breakfast or afternoon snack) use a bread knife to cut a slice and warm it in the microwave or toaster oven for 15-30 seconds.
If you love this banana bread loaf you’ll love these other convenient breakfasts:
Fluffy texture, tender crumb and melty chocolate, first bite and you will be SOLD. Grab a cup of coffee and enjoy this cottage cheese banana bread as a great breakfast or snack!
Print
Cottage Cheese Banana Bread (or muffins!)
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 10 slices 1x
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
This banana bread is tender, moist, sweet and simply drool-worthy. It has an extra boost of protein from cottage cheese and hemp hearts and hope it makes it on your list for the next time you’re in a baking mood!
Ingredients
- 1 heaping cup mashed ripe banana (about 3 small to medium bananas)
- 1/2 cup loosely packed brown sugar or pure maple syrup
- 1/3 cup avocado oil
- 2 eggs
- 2/3 cup cottage cheese
- 1/4 cup hemp hearts (completely optional, these are just for a boost of protein and nutrition!)
- 1 teaspoon vanilla extract
- 1 3/4 cup white whole wheat flour (or all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup mix-ins of choice like walnuts, chocolate chunks, pecans, pumpkin seeds, coconut or dried cranberries
Instructions
Pan prep: Preheat the oven to 325 degrees. Grease a 9 inch by 5 inch loaf pan (standard size) with butter or nonstick baking spray and a sprinkling of flour, tapping out any excess flour. Set aside the prepared pan. I prefer a metal loaf pan vs a glass loaf pan- keep in mind that if you use glass your bake time will be longer.
Wet ingredients: In a large bowl mash the bananas until “liquid-y”- there will be a few lumps and that’s okay. Whisk in the brown sugar and oil. Add the eggs, cottage cheese, hemp hearts and vanilla extract and whisk until well combined.
Dry ingredients: to that same bowl add the flour, baking soda, cinnamon and salt. Use a silicone spatula to fold the dry ingredients into the wet- mix until JUST combined. Overmixing results in a more dense, tougher loaf. Fold in any mix-ins.
Bake: Pour the batter in the prepared pan. To the top of the loaf you can add a handful of chocolate chunks or slice a banana lengthwise and gently press it in. Bake for 60-65 minutes until a toothpick entered into the middle of the loaf comes out clean.
Cool: Let cool for 15 minutes in the pan and then run a knife along the perimeter of the loaf to loosen it from the pan. Remove loaf and let it cool a few more minutes on a cooling rack (impossible, I know).
Enjoy: Slice and serve! My favorite is slathered in peanut butter but butter, almond butter, a drizzle of honey or just STRAIGHT UP are all amazing.
Notes
Muffins: pour batter into greased muffin tin and bake for 20-22 minutes until toothpick inserted comes out clean. You can also use muffin liners but I would still give them a spray with nonstick spray.
There is a LOT of information on substitution suggestions and ingredient variations in the above blog post so make sure to read through the post for frequently asked questions!
Nutrition information is an estimate and may vary slightly.
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Nutrition
- Serving Size: 1 slice
- Calories: 248
- Sugar: 13.3 g
- Sodium: 305.6 mg
- Fat: 11.1 g
- Carbohydrates: 32.5 g
- Fiber: 3.2 g
- Protein: 7.1 g
- Cholesterol: 39 mg
yummmmmm.
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This is so delicious! Cottage cheese does it again. And you don’t have to blend it prior. It creates a depth of flavor and moistness all banana breads need. I used ground flaxseed instead of hemp hearts since that’s all I had, still amazing. Sweet, nutritious and muscle building. 😉
Yaaaay! I’m so glad you tried it and loved it! I TOTALLY agree about the cottage cheese!
Best banana bread I’ve ever made, and I’ve made a LOT. My daughter hates cottage cheese but I didn’t tell her it was in this and she loved it! Excellent recipe. Thank you!
Oh my goodness LOVE this!! I also did not tell my children, they love it! lol
Erica
Made this for breakfast today- so moist and yummy!! Love the idea of cottage cheese to add the protein! Thanks Erica you genius you❤️
Yaaaay so happy you like it Sarah! I love that protein boost 😉
This bread is easy to make and delicious. I subbed flax for the hemp hearts. It makes 12 good size muffins! My kids love to grab one for breakfast or an after school snack.
Great sub option! Thanks for trying Meryl and thank you for your review and comment!
I’m trying to get my nine-year-old daughter to eat enough protein, healthy fats, and whole grains. Most of my healthier swap baking items are mess with suspicion and refusal. When I took this loaf out of the oven and saw some white specks on the top, I thought there was no way she was going to eat the banana bread. I sliced into it and offered it to her chocolate chip side up, and she demolished two pieces. Total win. Thank you for this amazing recipe!
Weeeee! That is a TOTAL win. Way to go mom! Thanks for sharing this 🙂
Easy to follow recipe and delicious banana bread 😊👌
Thank you Jenny! So happy you liked the recipe, thanks for your review 🙂
Dang, no wonder you made this 4 times! Definitely keeping this on repeat! I doubled the vanilla, used flax and hemp hearts, walnuts and chocolate chips, then made my own streusel on top! Talk about YUM!! Thanks for sharing!
oh man, i am SO doing a streusel next time, good call!
Hi, I made this recipe and subbed in a 1 to 1 bobs red mill gluten free flour. They turned out great. I also mistakenly bought hemp seeds and not hemp hearts. I used them and ended up with a bit of crunch in them. I also made them as muffins.
Hi Krista, thank you for sharing that this works with gluten free flour, I’m sure others will appreciate this review!
Oh my gosh, this is amazing and even though I had a slice for dessert tonight, it’s definitely going to be a quick go-to breakfast this week! I didn’t tell my husband about the ingredients (I subbed Greek yogurt and chia seeds and he typically turns up his nose at those 🤪) and even he was sold! Thank you so much!
I definitely eat this for breakfast, snack and dessert as well hahaha! Thanks for trying Andrea, so happy you like it!
I made this last night and ran upstairs while it was sitting out to cool. When I came back down, everyone in the family had already had a slice. Their loss, they didn’t know about the peanut butter!
Hahaha too funny. More peanut butter banana bread for youuuu 😉 Thanks so much for trying and for your review!
Made these today as muffins and they are outstanding! My new favorite go-to banana bread recipe!
*left out hemp hearts because I didn’t have any and they were still amazing*
Amazing!! So so happy you liked it! Thanks for sharing that they turn out well as muffins 🙂
Woww we made it twice in a week. Second time hubby was making it – he must just have it! Amazingly delicious and so wholesome! Thank you!!!
Haha absolutely amazing! Have your husband come teach my husband how to bake LOL.
Best banana bread I’ve ever made! I added dark chocolate chips, subbed the cottage cheese for Greek yogurt and the cinnamon for cardamom. Soooo delicious!
Oooh love the idea of cardamom! THanks for sharing Lizbeth!
I just made this recipe tonight and it was the best evening snack before starting my schoolwork after putting my gremlins to bed. It was tasty, and filling, and I don’t feel fully guilty about eating it because I know I got some extra protein in before the day was over. For my fillings, I used dark chocolate and walnuts and then I topped my slice with butter and it was perfect! I will fosho be making this again for my mom because she’s a banana bread fiend!
Angelique SO happy to hear this! Thank you so much for making this recipe, chocolate and walnuts are the perfect fillings IMO.
I’ve been a fan of Erica since day one, and I can’t express enough how much I adore her recipes. They’ve transformed our meals, and this bread is the latest star in our rotation! 🌟 Even though I’m not a fan of cottage cheese (and even less is my husband), Erica’s magic makes it all work with this recipe we get all the benefits of cottage cheese. I’ve even tried it with Greek yogurt, which he usually also hates, but this recipe is a winner. A great way to incorporate cottage cheese (and Greek yogurt) into our diets. Erica deserves all the praise for this amazing breakfast bread! 😊
Aw Jazmine thank youuuuu!! This made my day today! So happy I could convert you with this banana bread hehe
I previously commented on this and the only thing I’d do different is not split a banana on top because for me personally was just too mushy but that’s just personal preference, still a 10/10 recipe!
Yes definitely not required for the recipe haha, my husband was like why did you do that. For the pictures duhhhh😂
This was so great! We all loved it and my kids devoured it. It’s very moist and even though it doesn’t have a lot of sugar it ends up being very nicely sweet. I will definitely be making this again!
Hooray!! So happy to hear that you and your kids loved it Gabrielle! Thanks for trying and for leaving a review 🙂
Really good. Moist! I used special dark Hershey’s chips in mine.
Yummmm. So glad you liked it Teresa!
This banana bread is sooooo good !
Moist, fruity and delicious.
I love cottage cheese, but in this bread we don’t taste it at all.
I like the fact that this bread has more protein.
Definitely a winner here ! 💕
Weeee happy to hear this Sylvie! I agree, cottage cheese is so clutch for boosting protein but you can’t even taste it here!
I made this for the third time the other day and this time used oat flour and greek yogurt. Came out fantastic! Such a flexible recipe! Love it!
Oooh hooray! So glad to hear it comes out well with oat flour, thank you for sharing!
So yummy! I was very skeptical of the cottage cheese but you have never steered me wrong so I went for it. Glad I did! Whole family loved it. Making a second batch today
Hooray!! So glad it turned out delicious for you Amy!!
Super Delicious! I used maple syrup and all purpose flour and followed her advise and just mixed the dry ingredients into the wet until combined. The result was a moist and flavorful bread.
Hooray!! Thank you for sharing your modifications and reviewing the recipe, it is appreciated by all! So happy you enjoyed it Kimberly 🙂
Erica
This recipe is IT!!!! It is the perfect banana bread in my opinion- higher protein and less sugar, and moist and delicious!!! Such a win! This will be in heavy rotation at our house. My husband and 1.5 year old loved it too!
I had tried many different banana bread recipes before this and I wasn’t happy with any until this one!
yaaasssss Sanne, thank you SO much, so happy to hear it!
This recipe is amazing and exactly what I’ve been looking for on my quest for the best banana bread! I especially appreciated the info on substitutions as I was able to use what I had at home! I used yogurt, maple syrup, chocolate chips and it came out perfect though I do want to try with cottage cheese. My kids said this was the best banana bread they EVER had. TYSM!
YAAAYY! So happy to hear! Thanks for trying Katie 🙂
Oh my gosh!!!! It’s so good!!!! Yet another amazing Erica recipe!!
Could I use unsweetened applesauce in place of avocado oil. Thanks Carol
You can, but it won’t turn out quite as moist or flavorful. I’m sure it’ll still taste good though!
So good!
Ohhhhh my god this banana bread has lived rent free in my brain ever since you first posted it on Instagram. I’ve made it several times since then, and it is by far the easiest and yummiest banana bread ever. I literally crave it. I have to have cottage cheese, chocolate chips and bananas on hand constantly just to have an excuse to bake. Today, I baked muffins and they were perfect right at 22 minutes. With the hemp hearts, wholewheat flour, and cottage cheese, this is an indulgent treat that hits the sweet spot but in a balanced way!
Made my DAY with this comment, thank you Sara!!!
Big winner recipe with my children and my husband! I subbed the cottage cheese for yogurt, add pumpkin seeds, and it’s so delicious !!
Perfect!! Glad you loved it Penelope! 🙂
This makes a really moist and flavorful banana bread. The fact that it has extra protein makes me feel better about eating it too 🙂
Oh. My. Gosh. This is hands down the BEST banana bread recipe I have ever made, and I have made a lot of banana bread in my life. It comes together so easily and has a delicious, moist crumb when done baking. I love to eat it with a smear of peanut butter and a few hemp hearts sprinkled on top for a quick snack or as a part of breakfast. My husband loves banana bread so I will be making this often to use up all the bananas in the freezer!
YAASSS Love to hear it! Thanks Heather! So happy you love it and thanks for your review!
So so good! Just made this for the second time, this time as muffins, and it is ridiculously good. Love how the cottage cheese adds extra moisture and a boost of protein!
SO GOOD. I never remember to get hemp hearts at the store (one day…) but even without this recipe is such a good one!
I have made this recipe 4-6 times and every time is always perfect !!! Love how the banana bread comes out . 10/10
Love this banana bread recipe. Have you ever frozen left overs?? If so do you have any recommendations
I haven’t frozen it, but I’m confident it would freeze really well! I would wrap it tightly in plastic wrap and then seal it in a gallon Ziploc bag.
This was wonderful, I made it the other day. Want to make it again today but my bananas aren’t quite ripe yet. Can I substitute pumpkin ?
I haven’t tried it with pumpkin. It will definitely be less sweet if you use pumpkin, because bananas are part of the sweetness for this recipe. I think it would still turn out yummy but you may want to add a few more tablespoons of brown sugar.
Looks great. Can I use oat flour instead of whole wheat flour?
You can. But it will likely be more dense/not quite as fluffy and will not rise quite as much.
I make this recipe in muffin form about once a month. It’s literally fool proof, always turns out great!
This is hands down the best (healthier) banana bread recipe ever! This is on constant repeat in my house! My husband and 2 year old love it too. The hemp seeds and cottage cheese are genius for protein and I love how the cottage cheese curds melt into little extra moist spots in the bread (or we do muffins too). We use maple syrup, AP flour, and add walnuts, and sometimes chocolate chips. You can’t go wrong and it feels good eating and easy to make! Big win!
This is a wonderful recipe. We all loved it. I omitted the chocolate chips and used blueberries and it was a spectacular result. Also, the sliced banana on top is just brilliant. Thank you for sharing.
I’m in LOVE with this recipe!! Thank you!!! The best, have made this 6+ times and used coconut sugar to sweeten, mix yogurt/cottage cheese and it’s always perfect. 😍🤣
QUESTION have you tried it using an egg replacement? I’m often running low on eggs these days!
I haven’t but I feel confident that you could make ‘flax eggs’ and it would turn out amazing. For this recipe I would do two tablespoons ground flaxseed + about 5 tablespoons warm water to make flax eggs. Whisk together and let sit for a few minutes until it is ‘egg consistency’.
wow soo good!! i did have to use a smaller loaf pan, an 8×4 but it still worked out pretty okay, i love how this loaf is higher in protein and you cant even taste the cottage cheese, i topped mine with a banana and extra chocolate chips bc you can never have enough right? 🤣
The only thing I’m changing about this recipe? Not putting them in a mini muffin tin because I’m over here popping them like nothing in the world matters. Open mouth, insert muffin. These are DELICIOUS!! My mixins were almonds, mini chocolate chips, and some poppy seeds. Adding in the hemp hearts worked great. Seriously, this recipe is so good!
Yummy recipe! Because of the cottage cheese, does it need to be refrigerated after baking?
Mine is gone so fast I barely thought about this haha! Yes, refrigeration is a good idea!
Hi, Erica
First if all I just want to say, thank you! for all your content. I’ve have completely changed how I saw food before finding you online, AND we both live in the great Pacific NW!
Second, I make a healthy banana bread at least 2/3 times a month as we always have bananas on hand. I’m definitely going to try your version with cottage cheese, sounds delicious, but wanted to say that instead of oil in my banana bread I use sugar free applesauce. You can’t tell the difference and my grown son loves! it. Comes out just as moist, and saves on the calories. I’m not a Spring chicken so not quite as active as you are, anymore. Just wanted to share that. You most likely are already aware. Also as a great mayo substitute I use low fat Greek yogurt. it’s wonderful. I stir in garlic powder and a bit of Dijon mustard and makes a great “mayo” substitute.
Thank you,
Have a blessed and beautiful day. ✌️
I love this Linda, thanks for being here and for following along! Love the tips about applesauce and Greek yogurt!
THE best banana bread. I could sit and eat the entire loaf!
WOW. You just gifted me baking skills that I absolutely never had before! Moist, fluffy and hearty all at the same time! Another amazing recipe Erica! Thank YOU 🫡
Yaaaaay Annie, get it girl! So glad you loved this one!
I have an old tried and true family banana bread recipe that is delicious (but not very nutritious) and have been searching for a healthier alternative that still satisfies to no avail…until now! I have made this twice already with whole wheat flour and it is perfection! Definitely don’t skimp on the choco chips. 😉
Me: “hm those bananas are going bad.. I should make banana bread.. I wonder if Erica has a recipe for that.” Add in some healthy mix ins and I’m sold. So good with a drizzle of PB