Protein-Packed Cottage Cheese Banana Bread

The image shows the beginning of a cottage-cheese banana bread recipe. Since the lower ingredients are cut off, the recipe below is a complete, tested-style version using the same core ingredients shown: 2 ripe bananas + 1 cup cottage cheese + 2 large eggs. Similar 2026 recipes use this combination and bake at about 175

Ingredients — 1 loaf / 10 slices

Wet

2 very ripe bananas, mashed — ~1 cup/240 g
1 cup cottage cheese — 225 g, preferably 2% or full-fat
2 large eggs
¼ cup melted butter or neutral oil
1 tsp vanilla
⅓ cup honey or maple syrup
Optional: 2 tbsp Greek yogurt for extra moisture

Dry

1½ cups all-purpose flour — ~190 g
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt

Optional toppings/add-ins

½ cup chopped walnuts or pecans
⅓ cup chocolate chips
Extra banana, sliced lengthwise for topping
1–2 tbsp oats for topping

Detailed Method

Heat oven: 175°C/350°F. Line a 9×5-inch loaf pan with parchment.
Blend cottage cheese: Blend until completely smooth. This prevents noticeable cottage-cheese curds and gives a smoother
Mix wet ingredients: Add bananas, blended cottage cheese, eggs, melted butter/oil, honey/maple syrup and vanilla. Whisk until combined.
Mix dry ingredients: In another bowl combine flour, baking soda, baking powder, cinnamon and salt.
Combine: Gently fold dry ingredients into wet. Stop as soon as no dry flour remains—overmixing makes banana bread dense.
Fold in nuts/chocolate if using.
Pour into the pan. Add a halved banana on top if desired.
Bake 45–55 minutes, checking at 45 minutes. A toothpick should come out with a few moist crumbs, not wet batter. Comparable recipes range from about 45–60 minute
Cool 15–20 minutes in the pan, then transfer to a rack.
Let it cool substantially before slicing; the cottage cheese makes the center especially moist.

Nutrition — approximate

For 10 slices, depending heavily on cottage cheese, flour, sweetener and toppings:

Calories: ~180–220/slice
Protein: ~6–8 g
Carbs: ~25–32 g
Fat: ~5–8 g
Fiber: ~1–2 g

One comparable recipe reports about 7 g protein per slice, while another reports 6 g, so the exact number depends on your ingredi

Q&A

Can I use low-fat cottage cheese?
Yes, but 2% or full-fat generally gives a richer, less watery loaf.

Can I skip honey/maple syrup?
Yes. Very ripe bananas provide substantial sweetness. The loaf will simply be less sweet.

Can I use whole-wheat flour?
Yes. For a softer loaf, use ¾ cup whole-wheat + ¾ cup all-purpose rather than replacing everything.

Why is my bread gummy?
Usually too much moisture, an underbaked center, very large bananas, or slicing while hot. Bake until the center is set and allow it to cool.

Can I add protein powder?
Yes. Replace about ¼ cup flour with ¼ cup protein powder. Don’t add a large amount without adjusting the liquid, because it can make the loaf dry.

Can I freeze it?
Absolutely. Slice once completely cool, wrap individual slices, and freeze. Thaw at room temperature or microwave briefly.

Best nuts?
Walnuts are classic; pecans and almonds also work beautifully.

Can I make muffins?
Yes. Fill muffin cups about ¾ full and start checking around 18–25 minutes.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.