This banana bread with cottage cheese and chocolate chips is ultra moist, packed with protein, and naturally sweetened with ripe bananas. An easy one bowl recipe that’s perfect for any time of the day.
Move over, classic banana bread – this banana bread with cottage cheese is about to steal the show! Super moist, soft, and just a bit more nutritious, this recipe is perfect if you’re looking for a cozy, protein-boosted twist on your favorite loaf. 🧁🍌
If you’ve never baked with cottage cheese before, don’t worry – you won’t taste it at all. But what it does do is make this banana bread super soft, tender, and just a bit more nutritious. Kind of like my Cottage Cheese Blueberry Muffins – same magic trick, different shape!
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Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
- Ripe Bananas: The riper, the better! Those brown spots mean your bananas are extra sweet and perfect for baking.
- Cottage Cheese: Adds moisture and a nice protein boost. I usually go for 2%, but full-fat or even fat-free will work too.
- Maple Syrup: A natural sweetener that also brings a subtle caramel flavor.
- Maple Syrup: A natural sweetener that also brings a subtle caramel flavor. So good!
- Chocolate Chips: I love using semi-sweet mini chips or dark chocolate chips. Sprinkle a few on top before baking and gently press them in for an extra-pretty loaf.
- All-Purpose Flour – You can swap part of it with whole wheat or spelt flour.
- Vanilla Extract, Cinnamon, Salt, Eggs, Bakind Powder
Visual Step-by-Step Instructions
01
Step 1
Mash the bananas in a large bowl.
03
Step 3
Add flour, baking soda, cinnamon, and salt. Mix until just combined—don’t overmix. Fold in the chocolate chips.
05
Step 5
Bake at 350°F (180°C) for 50 minutes, or until a toothpick comes out clean.
Tips for Success
- Make muffins instead of a loaf – just reduce the baking time to around 20–25 minutes.
- Add-ins like nuts are totally welcome! You can also omit the chocolate chips.
- Storing: Keep your cottage cheese banana bread fresh by storing it in an airtight container or wrapped tightly in aluminum foil or plastic wrap. It’ll stay moist and delicious in the fridge for up to a week.
- Freezing: Let the loaf cool completely, then pop it into a freezer bag and freeze for up to 3 months. For quick and easy snacking, slice it before freezing – that way, you can grab a slice anytime and let it thaw at room temperature or toast it straight from frozen.
More Banana Bread Recipes
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📖 Recipe
Banana Bread with Cottage Cheese
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 3 ripe bananas
- 2 eggs
- 1 cup cottage cheese, I used 2%
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a 12×5 inch loaf pan with parchment paper.
- Mash the bananas in a large mixing bowl using the back of a fork. Add the eggs, cottage cheese, maple syrup, and vanilla extract, whisk until combined.
- In a separate bowl, mix the flour, baking powder, cinnamon, and salt. Stir the dry ingredients into the wet ingredients.
- Gently fold in the chocolate chips. Pour the batter into the prepared loaf pan. Feel free to sprinkle a few extra chocolate chips on top of the batter and gently press them in with your fingers so they don’t fall off while baking.
- Bake the banana bread for 50 minutes, or until a toothpick comes out clean, in the preheated oven
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.
Notes
- Store your banana bread in an airtight container or packed with aluminum foil/plastic wrap in the refrigerator for up to a week.
Equipment
Nutrition
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