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Cottage Cheese Banana Bread

Cottage cheese banana bread that bakes into a golden loaf with a tender, slightly denser crumb thanks to blended cottage cheese. Easy banana bread method with mash, mix, fold, and bake until a toothpick comes out clean.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese banana bread batter
  • 3 bananas Ripe bananas, mashed until mostly smooth with a few small lumps.
  • 1 cup cottage cheese Full-fat cottage cheese blended smooth for a tender crumb.
  • 2 eggs Large eggs.
  • 3 tbsp honey or maple syrup Use honey or pure maple syrup.
  • 2 tbsp butter Melted butter for richness and moisture.
  • 1 tsp vanilla extract Vanilla for warm flavor.
  • 1.5 cup all-purpose flour All-purpose flour.
  • 1 tsp baking soda Helps lift and keep the loaf tender.
  • 0.5 tsp baking powder Additional lift.
  • 0.5 tsp cinnamon Ground cinnamon.
  • 0.25 tsp salt Fine salt.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Preheat and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Blend the cottage cheese until smooth, then whisk it with mashed bananas, eggs, honey or maple syrup, melted butter, and vanilla extract until uniform.
Combine dry ingredients and bake
  1. Fold in all-purpose flour, baking soda, baking powder, cinnamon, and salt until just combined, with no visible dry streaks.
  2. Pour batter into the greased loaf pan and smooth the top.
  3. Bake at 350°F for 60–70 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool in the pan for 15 minutes.
  2. Turn out and cool fully before slicing so the crumb sets and stays moist.

Notes

Pro tip: blend the cottage cheese until truly smooth for the most tender, slightly denser crumb. Store tightly wrapped at room temperature up to 2 days or refrigerated up to 5 days; freeze slices for up to 2 months. For a lower-sugar option, use 3 tbsp maple syrup or honey substitute 1:1 where applicable (flavor may vary).