Cottage Cheese Banana Bread
Published Jan 18, 2026
This easy cottage cheese banana bread recipe is moist, made with ripe bananas and cottage cheese, baked into a soft loaf that stays tender for days.
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Cottage cheese banana bread is the best!
I didn’t think banana bread could get any more moist until I tested this cottage cheese banana bread. I blended cottage cheese into the batter mostly out of curiosity, and the texture completely changed in a good way. It bakes up soft all the way through and doesn’t dry out after the first day. The extra protein is a nice bonus, but honestly, I keep making this cottage cheese banana bread because the crumb just works better when I know I will have it around for a few days.
Happy Cooking!
– Yumna
Cottage Cheese Banana Bread Ingredients
- Bananas: Make sure they’re ripe! You want to use bananas with brown spots that are soft. I don’t recommend using black bananas, though; they really start to break down and get a strong fermented flavor.
- Cottage cheese: I recommend full-fat cottage cheese for the best banana bread texture, but you can use low-fat if you prefer. The fat helps keep the bread moist for longer.
- Dry ingredients: All-purpose flour, light brown sugar, baking soda, cinnamon, and salt.
- Wet ingredients: Eggs, avocado oil, and vanilla extract. Room-temperature eggs blend better when mixingby hand or with a mixer. The food processor is able to blend cold eggs pretty well.
How to Make Cottage Cheese Banana Bread
Cottage Cheese Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup packed brown sugar
- ½ cup cottage cheese
- ½ cup avocado oil
- 1 teaspoon vanilla extract
- 3 medium ripe bananas
Instructions
- Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a food processor, add the eggs, brown sugar, cottage cheese, oil, and vanilla. Process on low until well blended, about 1 minute. Add the bananas and pulse 3–4 times to combine. Remove the blade and pour the wet mixture into the dry ingredients. Fold together with a rubber spatula until no streaks of flour remain.
- Scrape the batter into the prepared pan. Bake for 55–60 minutes, or until a cake tester inserted in the center comes out clean.
- Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack before slicing and serving.
Equipment
Notes
- My Top Tip: Remove the excess liquid from the cottage cheese. It can make the batter watery, which can lead to a longer baking time and accidentally overbaking. This is especially important if you use low-fat cottage cheese.
- Storage: Store the cottage cheese banana bread in an airtight container or wrap it in plastic wrap. It’ll last for up to a week in the fridge. It tastes great both cold and warmed up in the toaster.
- Freezing: Wrap individual slices of the cottage cheese banana bread in plastic wrap, then place them in a freezer-safe bag. They’ll last in the fridge for up to 2 months. Thaw in the fridge overnight and enjoy cold or warmed up in the toaster.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Have fun with add-ins: Fold in a handful of chocolate chips or chopped roasted walnuts into the batter before you scrape it into the pan.
- Decorate the top with a banana: Slice a banana in half lengthwise. Just before baking, place one or both halves with the cut side facing up. It adds extra banana flavor and a nice design.
- Or, top it with a streusel: I use the topping from my Cinnamon Crumb Coffee Cake recipe to take banana bread to the next level!
Recipe Tips
- Use a parchment paper sling. Line the loaf pan with overhanging parchment paper to make it easy to lift the banana bread up and out.
- Let the bread cool completely before you slice it. If you slice too soon, it might fall apart.
FAQs
Let the bread cool completely before slicing so the structure can set. When it’s cool, I recommend using a serrated knife for the cleanest slices.
You may have overprocessed the batter. Blend the ingredients until just smooth so you don’t overmix them.
