Cottage Cheese Banana Bread is fluffy, delicious and made in just one bowl! A slice of this homemade banana bread has less than 200 calories.
Is cottage cheese good in banana bread?
Yes! You won't taste it, I promise. The addition of cottage cheese cuts down the amount of oil needed in banana bread because it adds moisture. It also helps the banana bread become nice and fluffy. This is hands down the fluffiest banana bread I've ever made!
Why you'll love Cottage Cheese Banana Bread:
- Texture - The height on this banana bread is unmatched.
- One bowl recipe - The wet and dry ingredients do not have to be separated!
- Low in sugar - On average, a slice of banana bread contains about 19 grams of sugar. This Banana Bread with Cottage Cheese contains 6 grams.
Ingredients overview:
- small curd cottage cheese - Any fat percentage works.
- mashed spotty-brown bananas - Use spotty-brown bananas as opposed to yellow or green. The darker in color they are, the sweeter they will be.
- avocado oil - Or any neutral oil of choice.
- pure maple syrup - Don't substitute a granulated sweetener.
- milk - Use any milk.
- pure vanilla extract
- eggs
- all-purpose flour - I don't recommend using other flours like oat flour or almond flour. They do not substitute 1:1.
- ground cinnamon
- baking powder and baking soda - For height and fluff factor.
- sea salt
- dark chocolate chips - I use no added sugar chocolate chips.
How to make this Cottage Cheese Banana Bread Recipe?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Step 1
First, preheat your oven to 350 degrees F. Grease and line an 8x4 loaf pan with parchment paper. Set it aside.
Step 2
In a large mixing bowl, whisk together the blended cottage cheese, mashed banana, avocado oil, maple syrup, milk, vanilla extract and eggs.
Step 3
Next, add in the flour, cinnamon, baking powder, baking soda and salt. Use a rubber spatula to combine the ingredients. Fold in the chocolate chips when the flour is almost all mixed in.
Step 4
Spoon the batter into the loaf pan. Bake at 350 degrees F for 45-50 minutes, or until a toothpick inserted comes out clean.
Step 5
Let the bread cool in the pan for 5 minutes. Then, gently remove it from the pan and place it on a wire cooling rack.
Step 6
Allow the banana bread to cool for at least 1 hour before slicing. Do not cut it while it’s still warm. It will fall apart.
Recipe pro-tips:
- Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
- Don't over mix the batter. Mix until just combined. You can wind up with a tough or gummy loaf that doesn't rise if over mixed.
- I recommend an 8x4 loaf pan. Mine is linked HERE.
- Don’t over bake the bread or it will be dry. Once the bread has been baking for 45 minutes, I suggest inserting a toothpick into the middle of the bread. If the toothpick comes out clean, it's done.
Can I make this recipe gluten free?
Yes. Use a gluten-free flour blend with xanthan gum added in place of all purpose flour. I highly recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Ensure all other ingredients you're using do not contain gluten.
Storage Instructions:
Store in an airtight container at room temperature and enjoy within 2-3 days. To freeze, wrap each individual banana bread slice in plastic wrap. Place the slices into a freezer bag. Keep in the freezer for up to 3 months.
More cottage cheese recipes to make:
Did you try this recipe? Let me know below with a comment and rating! 🙂
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Cottage Cheese Banana Bread
Equipment
- 1 8x4 loaf pan
Ingredients
- ½ cup small curd cottage cheese - Any fat percentage works.
- ¾ cup mashed spotty-brown bananas - Use spotty-brown bananas as opposed to yellow or green. The darker in color they are, the sweeter they will be.
- ¼ cup avocado oil
- ¼ cup pure maple syrup
- ¼ cup milk
- 1 ½ teaspoons pure vanilla extract
- 2 eggs
- 1 ¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup dark chocolate chips - I use no added sugar chocolate chips.
Instructions
- First, preheat your oven to 350 degrees F. Grease and line an 8x4 loaf pan with parchment paper. Set it aside.
- In a large mixing bowl, whisk together the blended cottage cheese, mashed banana, avocado oil, maple syrup, milk, vanilla extract and eggs.
- Next, add in the flour, cinnamon, baking powder, baking soda and salt. Use a rubber spatula to combine the ingredients. Fold in the chocolate chips when the flour is almost all mixed in.
- Spoon the batter into the loaf pan. Bake at 350 degrees F for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 5 minutes. Then, gently remove it from the pan and place it on a wire cooling rack.
- Allow the banana bread to cool for at least 1 hour before slicing. Do not cut it while it’s still warm. It will fall apart.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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