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A loaf of freshly home made cottage cheese banana bread witha few sliced cut

Cottage Cheese Banana Bread (High Protein & Family Friendly)

Soft, moist cottage cheese banana bread made with simple ingredients and naturally higher in protein. Includes a classic whole wheat version and a gluten-free almond flour option. Protein powder optional.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack, Sweet Treats
Cuisine American
Servings 10 servings
Calories 180 kcal

Equipment

1 Food processor or blender
1 large mixing bowl
1 Small mixing bowl
1 Loaf Pan 5-inch or standard loaf pan
Parchment paper

Ingredients
  

Base Ingredients (Both Versions)

  • 3 overripe bananas mashed
  • 1 cup cottage cheese
  • 2 large eggs room temperature
  • ¼ cup maple syrup or brown sugar, white sugar, or coconut sugar
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Flour Options (Choose One)

  • 1½ cups unbleached whole wheat flour or all-purpose flour
  • 2 cups almond flour gluten-free option

Optional Add-Ins

  • 1 scoop protein powder
  • Chocolate chips
  • Fresh blueberries
  • Rolled oats

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. A 5-inch loaf pan works well if you prefer a taller loaf.
  • Add the cottage cheese to a food processor or blender and blend until smooth.
  • In a large bowl, combine the mashed bananas, blended cottage cheese, eggs, maple syrup, oil, and vanilla extract.
  • In a small bowl, mix the dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing to maintain a fluffy texture.
  • If using protein powder or add-ins like chocolate chips or blueberries, fold them in last.
  • Pour the banana bread batter into the prepared loaf pan and smooth the top.
  • Bake for 45–55 minutes for the whole wheat version, or 40–50 minutes for the almond flour version, until a toothpick inserted into the center comes out mostly clean.
  • Allow the banana bread to cool before slicing.

Notes

Notes

  • Nutrition above is calculated using the whole wheat version of this recipe without the protein powder. 
  • Whole Wheat Version with Protein Powder (per slice):
    Approximately 220–240 calories, 14–16g protein, 24–26g carbohydrates, and 7–8g fat, depending on the protein powder used.
  • Almond Flour Version Nutrition (per slice, without protein powder): approximately 210 calories, 9g protein, 12g carbohydrates, and 14g fat.
  • Almond flour absorbs moisture differently and produces a slightly denser but very moist loaf.
  • Avoid overmixing the batter for the best rise and texture.
  • Protein powder is optional and may require a tablespoon or two of milk if batter feels thick.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 45mgSodium: 180mgSugar: 9gVitamin A: 120IUVitamin C: 3mgCalcium: 90mgIron: 1.3mg
Keyword cottage cheese banana bread recipe
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