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Sliced banana bread loaf on a wooden cutting board
Alex

Cottage Cheese Banana Bread

A moist flour banana bread where 1 cup of blended cottage cheese replaces most of the butter. About 197 calories, 6.4g protein and 4.6g fat per slice.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 197
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 3 very ripe bananas medium, about 1 1/2 cups mashed
  • 1 cup full-fat cottage cheese pour off any liquid first
  • 2 large eggs
  • 1/3 cup packed brown sugar
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
Dry ingredients
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment.
  2. Blend the bananas, cottage cheese, eggs, brown sugar, melted butter and vanilla for about 30 seconds, until completely smooth.
  3. Whisk the flour, baking soda, cinnamon and salt in a large bowl.
  4. Pour the wet mixture into the dry ingredients and fold gently, just until no flour streaks remain.
  5. Spread the batter in the pan. Bake 55 to 65 minutes, until a toothpick in the center comes out clean. Tent loosely with foil for the last 15 to 20 minutes if the top browns too fast.
  6. Cool in the pan 10 minutes, then lift out and cool on a rack at least 30 minutes before slicing.

Notes

  • Blend it: blended cottage cheese gives a smooth, even crumb; stirred-in curds can leave cheesy pockets.
  • Muffins: divide between 12 lined cups and bake 20 to 24 minutes at 350°F.
  • Storage: room temperature up to 1 day, fridge up to 5 days, freezer up to 3 months (slices).
  • Nutrition is per slice (1 of 10), calculated from USDA FoodData Central (FDC 173944, 172179, 171287, 168833, 173430, 168894).