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A moist, sliced banana bread loaf with a sweet glaze drizzled over it and fresh banana slices on top, resting on a wooden cutting board.
Amelia Miller

Cottage Cheese Banana Bread

This Cottage Cheese Banana Bread is the ultimate soft, moist and delicious banana bread to make. It’s a gluten-free, made with almond flour and it is lower in sugar and higher in protein compared to your typical banana bread.
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Prep Time 5 minutes
Cook Time 48 minutes
Total Time 55 minutes
Servings: 1 slice
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups mashed ripe bananas
  • ¾ cup blended full-fat cottage cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅓ cup melted butter or coconut oil
  • ½ cup brown sugar or honey
  • 1 ½ cups all-purpose or whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon Pinch of salt
Optional mix-in’s: walnuts, chocolate chips or blueberries are all great

Equipment

  • 1 Loaf Pan
  • 1 Mixing Bowls
  • 1 Measuring Cups and Spoons
  • 1 Silicone Spatula
  • 1 Parchment Paper

Method
 

  1. Combine wet ingredients: In a large bowl, whisk together the mashed bananas, cottage cheese, eggs, vanilla, and melted butter.
  2. Mix dry ingredients: In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
  3. Blend together: Gently fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
  4. Pour into the pan: Smooth the top with a spatula and tap the pan lightly to release air bubbles.
  5. Bake for 50–60 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  6. Cool on a wire rack: Let the bread cool for at least 15 minutes before slicing.

Notes

Store banana bread in airtight container for 3 days, 5 days in fridge or 2 months in freezer
Gluten-free baking flour and all purpose flour are not 1:1 subs for almond flour