Yield: 1 loaf (10 slices)

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 15 minutes

Ingredients

Wet Ingredients

• 2 ripe bananas, mashed
• 1 cup cottage cheese (full-fat or low-fat)
• 2 large eggs
• ¼ cup honey or maple syrup
• 2 teaspoons vanilla extract

Dry Ingredients

• 1½ cups all-purpose flour (or 1 cup all-purpose + ½ cup oat flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ½ cup dark chocolate chips
• 2 tablespoons ground flaxseed
• 1 tablespoon chia seeds

Optional Glaze

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla

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Instructions

1. Preheat oven to 350°F (175°C).
2. Grease or line a 9×5-inch loaf pan.
3. Mash bananas in a large bowl.
4. Add cottage cheese, eggs, honey, and vanilla. Mix well.
5. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
6. Fold dry ingredients into wet ingredients just until combined.
7. Stir in nuts or chocolate chips if using.
8. Pour batter into prepared pan.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10 minutes before transferring to a wire rack.
11. Drizzle with glaze after completely cooled, if desired.

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Nutrition Information (Approximate)

Per slice (10 slices, without optional add-ins):

Nutrition varies depending on flour, sweetener, cottage cheese, and optional ingredients.

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Storage

• Room temperature: 2 days (airtight container)
• Refrigerator: Up to 5 days
• Freezer: Up to 3 months (slice before freezing for easy serving)

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Tips

• Use very ripe bananas for the best sweetness and moisture.
• Blend the cottage cheese first if you prefer a smoother texture.
• Don’t overmix the batter to keep the bread tender.
• Tent with foil during the last 15 minutes if the top browns too quickly.

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Frequently Asked Questions (Q&A)

Can I use Greek yogurt instead of cottage cheese?

Yes. Substitute an equal amount of plain Greek yogurt.

Can I make it gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend.

Can I use frozen bananas?

Yes. Thaw them first and drain any excess liquid.

Can I reduce the sugar?

Yes. Since ripe bananas add sweetness, you can reduce the honey or maple syrup to 2 tablespoons if desired.

Can I add protein powder?

Yes. Replace about ¼ cup of the flour with ¼ cup vanilla or unflavored protein powder. If the batter seems too thick, add 1–2 tablespoons of milk.

Can I make muffins instead?

Yes. Bake at 350°F (175°C) for 20–25 minutes.

Why is my banana bread dense?

Common causes include overmixing, too much flour, or underbaking.

Why did my loaf sink in the middle?

This usually happens if the center wasn’t fully baked or if too much leavening was used.

Can I make it dairy-free?

Yes. Use a dairy-free cottage cheese alternative or substitute thick dairy-free yogurt.

Can I freeze it?

Absolutely. Wrap slices individually and freeze for up to 3 months.

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Optional Variations

• Blueberry Banana Bread: Fold in 1 cup fresh blueberries.
• Chocolate Chip: Add ½ cup dark chocolate chips.
• Nutty Crunch: Add ½ cup chopped walnuts or pecans.
• High-Protein: Add ¼ cup protein powder and 2 tablespoons milk.