Yield
- Servings: 8 slices
- Prep Time: 10 minutes
- Bake Time: 50–60 minutes
- Total Time: About 1 hour 10 minutes
Ingredients
Dry Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- 3 medium ripe bananas, mashed (about 1¼ cups)
- 1 cup (225 g) cottage cheese
- 2 large eggs
- ⅓ cup (80 ml) honey or maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted butter or coconut oil
Optional Mix-Ins
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ⅓ cup dark chocolate chips
- ¼ cup raisins or dried cranberries
Nut Information
Nut-Free Version
Simply omit walnuts and pecans. The bread remains delicious and moist.
Recommended Nuts
- Walnuts: Add earthy flavor and omega-3 fats.
- Pecans: Provide a sweeter, buttery crunch.
- Almonds: Can be used for a firmer texture.
Allergy Warning
This recipe is naturally peanut-free, but if using nuts, ensure ingredients are processed in a nut-free facility if serving someone with allergies.
Instructions
Step 1: Prepare
- Preheat oven to 350°F (175°C).
- Grease or line an 8×4-inch loaf pan with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
Step 3: Blend Wet Ingredients
In a large bowl:
- Mash bananas until mostly smooth.
- Add cottage cheese and whisk well.
- Mix in eggs, honey, vanilla, and melted butter.
Step 4: Combine
- Fold dry ingredients into wet ingredients.
- Stir just until combined.
- Fold in nuts or other mix-ins if using.
Step 5: Bake
- Pour batter into prepared loaf pan.
- Smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool
- Cool in pan for 10 minutes.
- Transfer to a wire rack and cool completely before slicing.
Nutrition Information (Approximate Per Slice)
Without nuts:
- Calories: 180
- Protein: 7–8 g
- Carbohydrates: 28 g
- Fat: 4 g
- Fiber: 2 g
- Sugar: 11 g
With ½ cup walnuts added:
- Calories: 220
- Protein: 8 g
- Fat: 9 g
Tips for Success
✅ Use very ripe bananas with brown spots for maximum sweetness.
✅ Blend cottage cheese for a smoother texture if desired.
✅ Do not overmix the batter; this keeps the bread tender.
✅ Tent with foil during the last 15 minutes if the top browns too quickly.
Variations
High-Protein Version
Replace ¼ cup flour with ¼ cup vanilla protein powder.
Whole Wheat Version
Use half whole-wheat flour and half all-purpose flour.
Chocolate Banana Bread
Add ⅓ cup dark chocolate chips and 1 tbsp cocoa powder.
Streusel Topping
Mix:
- 2 tbsp brown sugar
- 1 tbsp flour
- 1 tbsp butter
- 2 tbsp chopped pecans
Sprinkle over the batter before baking.
Frequently Asked Questions
Q: Can I taste the cottage cheese?
No. It melts into the batter during baking and adds moisture without a strong flavor.
Q: Can I use low-fat cottage cheese?
Yes. Full-fat provides the richest texture, but low-fat works well.
Q: Can I freeze this bread?
Absolutely. Wrap slices individually and freeze for up to 3 months.
Q: Can I make muffins instead?
Yes. Divide batter among 12 muffin cups and bake at 350°F (175°C) for 18–22 minutes.
Q: Can I make it gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour blend.
Q: How do I store it?
- Room temperature: 2 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months.
Q: What nuts pair best with banana bread?
Walnuts are the classic choice, while pecans provide a sweeter, richer flavor. Both work beautifully with the cottage cheese and banana combination.
Q: Can I reduce the sweetener?
Yes. If your bananas are very ripe, reduce honey or maple syrup to ¼ cup.