High protein Cottage Cheese Banana Bread is a moist, gluten-free quick bread made in one bowl with 11 grams of protein!
We also love this cottage cheese zucchini bread and Greek yogurt banana bread!
This cottage cheese banana bread recipe is a version of my viral almond flour banana bread but instead of oil made with cottage cheese to add moisture and boost the protein.
I kept this bread gluten free with almond flour because that seems to work well for most of us. I do love baking with almond flour because it yields moist results and is gentle on the digestive system.
Overall, this bread was a 10 out of 10 for all of us! It’s one of my favorite banana bread recipes I’ve ever created.
Why You’ll Love This Recipe
- Super simple recipe: I love easy one bowl quick breads, and this one uses just 9 simple ingredients.
- Good for you: It’s a guilt-free healthy breakfast or snack sweetened naturally with no oil or butter.
- Higher in protein: Eggs, cottage cheese, and almond flour provide 11 grams of protein per slice!
- Very moist and gluten-free: Moisture is crucial for great banana bread and this loaf nails it with its crunchy edges and soft center, all while being gluten free.
Ingredients for Cottage Cheese Banana Bread
You only need 9 simple, wholesome ingredients to make this high protein banana bread.
- Ripe bananas: Use bananas that are deep yellow with plenty of black spots. The more speckles, the sweeter and moister your bread will turn out.
- Eggs: Gives the bread its rise and structure.
- Cottage cheese: Serves as the fat content. My go-to for high protein recipes with cottage cheese is 2%, but full fat or low fat cottage cheese works too.
- Almond flour: I swear by finely ground blanched almond flour for the best texture. It’s easy to grab at most grocery stores, or here’s how to make almond flour at home.
- Maple syrup: I used maple syrup, but honey or Lakanto monkfruit sweetener (erythritol) also worked in my almond flour banana bread. I haven’t tested them in this recipe yet, but you could give it a try.
- Pure vanilla extract: Use pure vanilla extract for the best flavor, not imitation.
- Baking soda and baking powder: The essential leavening agents for a perfect rise.
- Cinnamon: I love adding this cozy spice. Feel free to add a hint of nutmeg too, if you wish.
How to Make Cottage Cheese Banana Bread
Here’s a quick overview how to make banana bread with cottage cheese in just an hour.
To prep, preheat your oven to 350 F and line a 9×5 metal loaf pan with parchment paper.
- Mix wet ingredients and spices: Mash bananas in a large bowl, then add eggs, cottage cheese, maple syrup, vanilla, cinnamon, baking soda and baking powder. Whisk well.
- Add almond flour: Gently fold in the almond flour with a spatula until combined.
- Bake: Pour the batter into the loaf pan and bake for 50 minutes, or until a toothpick comes out clean.
- Cool and serve: Let the loaf cool on a wire rack for 10 minutes, then take it out of the pan and cool for another 30 minutes. Slice with a sharp serrated knife and enjoy.
Tips for Best Results
Use these tips to ensure your cottage cheese banana bread scores a perfect 10 out of 10.
- Don’t swap the flour: Baking is a science and I’ve tested this recipe strictly with almond flour as it’s written. Other flours act differently!
- Measure flour correctly: A crucial baking tip! Do not scoop your flour directly from the bag. Instead, spoon the flour into the measuring cup and level it off with a knife for precise measurement.
- All ovens vary: Keep an eye on the baking time and pull out your bread once a toothpick poked into the center comes out clean.
- If it starts to brown too soon: Cover it loosely with foil during the last 15-20 minutes of baking.
Variations
Like classic banana bread, there are endless variations and mix-ins to try. Here are a few ideas:
- Blueberries: Fresh or frozen (do not thaw) will work. Frozen berries “bleed” more though.
- Chocolate chips: You can add up to 1/2 cup chocolate chips to the batter before baking.
- Chopped nuts: Add walnuts or pecans either alone or together with chocolate chips.
- Citrusy freshness: Stir in a little orange or lemon zest.
- Muffins: Follow the recipe and bake for 20 minutes.
- Mini loaves: Great for freezing! Bake for 30 minutes and test with a toothpick.
How to Store
Store: Keep your loaf in a breathable container or cover with a linen towel in a cool, dry place for up to 3 days.
Freeze: I freeze mine unsliced to keep it moist. Once cooled completely, store in a gallon-size Ziploc bag, remove excess air, and seal tightly. It stays fresh in the freezer for up to 3 months. Thaw at room temperature for a few hours.
FAQs
You could try to substitute plain Greek yogurt or sour cream but I haven’t tried.
No. Most of the cottage cheese melts. Some specks remain intact, but they are pretty plain.
I haven’t used almond meal for this banana bread recipe, but it tends to result in denser baked goods due to the almond skins. Almond flour, made from blanched almonds, yields lighter and fluffier breads and muffins.
No, wheat flour and almond flour have distinct properties and cannot be swapped 1:1.
More Banana Bread Recipes to Try
- Coconut flour banana bread
- Applesauce banana bread
- Protein banana bread
- Oat flour banana bread
- Healthy zucchini banana bread
More Cottage Cheese Recipes
Cottage Cheese Banana Bread
Equipment
Ingredients
- 2 large very ripe bananas with brown spots 1 cup mashed
- 3 large eggs
- 1/2 cup cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups almond flour
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F and line metal 9 x 5 loaf pan with parchment paper. Set aside.
- In a large mixing bowl, add bananas and mash with a fork. Then add eggs, cottage cheese, maple syrup, vanilla, cinnamon, baking soda and baking powder. Whisk until combined.
- Add almond flour and stir gently with spatula to combine.
- Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
- Remove banana bread from the oven and transfer to a wire rack to cool off for 10 minutes. Remove from a loaf pan and let it cool off another 30 minutes. Slice with sharp serrated knife into 10 slices and enjoy!
Video
Notes
- Store: Store bread in a ventilated container or under a linen towel in a cool dry place for up to 3 days.
- Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
When do you use the cooking spray? Don’t see it in the directions?
I don’t use it anymore. I don’t find it necessary with the parchment paper. My breads do not stick and it’s the case with most parchment paper so you should be good.
I have a nut allergy and cannot eat almond flour. Do I need to adjust any other ingredients if I use all-purpose flour instead?
Unfortunately this recipe will need to be tested with all purpose flour. You cannot swap it one-to-one ratio with almond flour as they behave completely different.