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Cottage Cheese Banana Bread

Cottage cheese banana bread that bakes up deeply golden with an extra moist, slightly denser crumb thanks to blended cottage cheese. This easy banana bread uses honey and vanilla for rich flavor and bakes in one loaf pan for a slice-ready, high-protein banana bread texture.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese banana bread batter
  • 3 ripe bananas mashed
  • 1 cup full-fat cottage cheese blended until smooth
  • 2 large eggs lightly beaten if desired
  • 3 tbsp honey or maple syrup choose one
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Blend the cottage cheese until smooth.
  3. Whisk the blended cottage cheese together with mashed bananas, eggs, honey, melted butter, and vanilla until evenly combined and glossy.
  4. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined with no dry streaks.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 15 minutes before turning out.
  8. Cool fully before slicing so the crumb sets and stays tender.

Notes

For the most tender crumb, blend the cottage cheese until completely smooth before mixing; leaving any curds can make the loaf bake unevenly. Store wrapped at room temperature for 2 days or refrigerated for up to 5 days; freeze sliced for up to 2 months. For a lower-sugar option, replace honey/maple syrup with the same amount of your preferred sugar-free syrup.