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–+ servings
Banana bread made with cottage cheese studded with walnuts and chocolate chips.

Cottage Cheese Banana Bread

Moist, tender and higher in protein, this cottage cheese banana bread comes together in one blender and one bowl. Spoiler: nobody will ever know the secret ingredient!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients  

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe, darkly specked bananas, peeled 
  • 2 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts, pecans or chocolate chips (optional) 

Instructions 

  • Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the paper lightly with cooking spray. 
  • In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
  • In a blender jug, combine the bananas, eggs, cottage cheese, olive oil and vanilla extract. Blend until smooth, about 2 minutes. (The mixture will be thick.)
  • Add the wet ingredients to the dry ingredients and stir until combined. (The batter will be thick.) Stir in the chopped nuts or chocolate chips (optional) then scrape the batter into the prepared loaf pan.
  • Bake the bread until a toothpick inserted comes out clean, 50 to 60 minutes. (If the top is getting too brown but the center still isn’t baked, tent the loaf with foil at the 45-minute mark and continue baking as needed.)
  • Remove the bread from the oven and allow it to cool before slicing and serving. 

Notes

  • The darker and more speckled your bananas, the more flavorful your bread will be.
  • No blender? Whisk all the wet ingredients together in a large bowl until well combined, then continue with the recipe as directed.
  • My #1 tip for successfully baked banana bread: If the top is getting too brown but the center still isn’t baked, tent the loaf with foil at the 45-minute mark and continue baking as needed.
  • Frozen bananas: Thaw at room temperature, drain off any excess liquid and use as directed.
  • To store: Wrap tightly and keep at room temperature for up to 3 days or refrigerate for up to a week.
  • To freeze: Cool completely, wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months.
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