Cottage Cheese Banana Bread Recipe

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Cottage cheese banana bread made with blended cottage cheese for added moisture and protein without changing the classic flavor.

Prep Time10

Cook Time55

Total Time1 5

Cuisine: American

Servings: servings

Preheat the oven to 350°F. Line a 9x5 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.

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.

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