Cottage Cheese Banana Bread
This Cottage Cheese Banana Bread is incredibly moist, tender, and naturally flavorful thanks to ripe bananas and creamy cottage cheese. Perfect for breakfast, a snack, or dessert, this easy loaf combines simple pantry ingredients with a soft texture and rich taste that the whole family will love.
Ingredients
Banana Bread Batter
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 3 medium very ripe bananas mashed
- 1 cup full-fat cottage cheese
- 0.5 cup unsalted butter melted
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan to prevent sticking.
- Place the cottage cheese in a blender or use an immersion blender to blend until completely smooth and creamy.
- In a large bowl, combine the mashed bananas, blended cottage cheese, melted butter, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly mixed.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until just combined. Avoid overmixing; a few lumps are perfectly fine. Fold in the walnuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
- Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For the best flavor, use bananas that are very ripe and almost black, as they provide more natural sweetness and moisture. Ensure the cottage cheese and eggs are at room temperature to create a smoother batter. This bread freezes well—wrap the whole loaf or individual slices tightly and freeze for up to three months.
