Cottage Cheese Banana Bread

This cottage cheese banana bread is moist and fluffy and uses simple, wholesome ingredients. It's easy to make, high in protein and low in fat.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 149kcal

Author Arman Liew

Ingredients

3 large bananas overripe
1/2 cup cottage cheese * See notes
1/2 cup unsweetened applesauce or neutral flavored oil
1/2 cup sugar ** See notes
2 large eggs room temperature
1 3/4 cups all-purpose flour sifted
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper.
In a mixing bowl, add the mashed bananas, cottage cheese, applesauce, sugar, and egg and mix well. Add the flour, baking powder, and salt, and mix until combined.
Transfer the batter into the lined pan.
Bake the banana bread for 50 minutes or until a toothpick comes out mostly clean. If you notice the tops of the banana bread browning too quickly, cover with tin foil.
Let the banana bread cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

* Full-fat cottage cheese is best, but low-fat and non-fat are fine. I recommend blending the cottage cheese first (whipped cottage cheese).

** I typically use 1/3 cup of sugar as I prefer my banana bread to be less sweet. 1/2 cup is ample but if you prefer super sweet bread, you can go up to one full cup.

Make it gluten-free: Use gluten-free baking flour that has xanthan gum. I like to use the Bob's Red Mill brand.

TO STORE: Leftover banana bread will keep at room temperature, covered, for up to three days. To keep the bread fresh for longer, store it in the fridge for up to five days.

TO FREEZE: Place slices of the banana bread in a ziplock bag and store in the freezer for up to 6 months.

Nutrition