Cottage Cheese Banana Bread (Moist + 1-Bowl)
Super moist, this one-bowl banana bread loaf brings the soft, plush texture of your favorite snack cake, with a sneaky dose of protein from cottage cheese. It’s ultra-tender + made with all-purpose flour and less sugar, so all you need to do is stir, bake, and slice (and maybe go back for seconds)!
5 star review
“This is the best banana bread recipe I’ve ever tried, it has the best texture. It’s become a staple in our house. Every week I make a double batch and we fly through it!”
– Liz
Cottage Cheese Banana Bread = Weekday Breakfast Go-To!
There’s always that moment when the bananas on the counter start getting a little too spotty and you know: it’s banana bread time. I created this particular version to feel like a treat, buuuuuuut that also doubles as a breakfast that actually keeps me full. So I reached for the (not-so-secret) ingredient of cottage cheese. I know, I know, it sounds strange, but trust me, it adds this subtle tang and makes the whole loaf extra tender and rich without needing yogurt or sour cream. The texture hits that perfect balance: moist (in the best way), golden on the edges, and studded with pockets of chocolate.
I love a slice slightly warm with a cup of coffee in the morning, or cold from the fridge in the afternoon. And while I’ve definitely intended to share it with my family, let’s just say a few loaves have mysteriously disappeared before anyone else got a slice. 😉 What makes this brown sugar banana bread part of my regular rotation is how low-effort it is. Just a quick mash of the bananas first to keep the texture soft and tender, but after that it’s just one bowl, a whisk, and a quick bake. Just like my favorite oat flour banana bread, it just takes a few minutes of work and you’ll be enjoying the most delicious banana bread in no time!
Welcome to My Kitchen – Let’s Bake Cottage Cheese Banana Loaf!
Testing Tips for the Best Banana Bread with Cottage Cheese
- I recommend lightly whisking the eggs and sugar first, as it helps the loaf rise just the right amount.
- In testing, I found it helps to let the loaf cool in the pan for a bit before slicing so it doesn’t fall apart when warm (as tempting as that is).
- I usually stick with semi-sweet chocolate chips for this one, as they hold their shape and add just the right hit of sweetness without overpowering the banana flavor. I’ve also tested it with chopped dark chocolate chunks, and those work beautifully too.
Cottage Cheese Banana Bread (Moist + 1-Bowl!)
Ingredients
- ½ cup packed light brown sugar (100g)
- 2 large eggs
- ½ cup neutral oil, such as avocado or canola (120ml)
- ½ cup full-fat cottage cheese (120g)
- 1 cup mashed ripe banana (about 2–3 medium bananas) (240g)
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1½ cups all-purpose flour (160g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup chocolate chips (90g)
Equipment
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving a slight overhang for easy lifting.
- Make the Batter: In a large bowl, whisk together the brown sugar and eggs until light and foamy, about 1 minute.
- Add the oil, cottage cheese, mashed banana, vanilla, and salt. Whisk until smooth. Note, the cottage cheese will stay slightly lumpy, and that’s fine.
- Sprinkle the flour, baking powder, and baking soda over the top, then stir until just combined and no dry spots remain. Fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until puffed and golden, and a tester inserted in the center comes out clean or with a few moist crumbs. If the bread starts to overly brown, tent with foil for the last 20 minutes.
- Let cool in the pan for 20 minutes, then use the parchment to lift it out and cool completely before slicing.
Notes
- In testing, I found that full-fat cottage cheese worked best for a super tender, rich crumb.
Have you tried swapping the all-purpose flour for whole wheat flour? Looking forward to trying this recipe!
Jenna, I haven’t, but I think it would work just fine. The bread will be a bit denser, but I don’t think you need to change the ratios or anything else. If you give it a try let me know how it turns out!
Very excited to make this- thank you!
Bridget, yay, I hope it’s a hit. Please report back after you make it, I can’t wait to hear your thoughts!
Hello! Wondering if GF flour could be substituted for all-purpose?
Hi Mary! I have tested it with 1:1” or “measure for measure,” such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure Flour. These blends are designed to replicate the structure and texture of regular flour in traditional recipes so be to check that your blend includes xanthan gum. The batter may look slightly thicker, and the baked loaf might need a few extra minutes in the oven to fully set, start checking at the lower end of the bake time and continue baking until a toothpick inserted in the center comes out clean or with just a few crumbs. As with all gluten-free baked goods, letting the loaf cool completely before slicing will give you the best structure and texture. And be really careful not to over-mix, since it can get gummy. If you give it a try let me know how it turns out!
Have you tried this with olive oil?
Hi Michelle, I haven’t, but I think it would work beautifully! It will give more banana brown sugar olive oil loaf vibes (you’ll be able to taste the olive oil since there’s 1/2 cup), but I think that would be a good thing and compliment the other flavors. If you give it a try let me know how it turns out!
Have you tried this recipe as muffins? Just curious if you would make any changes?
Jenny, yes, I have, and it works well! Just line or grease a 12-cup muffin tin, fill each cup about ¾ full, and bake at 350°F for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let cool for 5–10 minutes in the pan before transferring to a wire rack. If you give it a try let me know how it turns out!
My kiddos and I loved these! We are big fans of your blender banana muffins and my oldest was concerned about trying a new recipe but he loved these, too! Everyone was excited to take them to school today as a snack. I’m a long time follower and just love your recipes – thanks for sharing!
Ashley, yay, I’m so happy to hear this new recipe was a hit! Please tell your oldest I’m proud of them for trying something new, I know that’s not always easy. Thanks so much for taking the time to share your thoughts and for leaving a review, I so appreciate it!
This turned out absolutely delicious. I subbed coconut oil for half of the oil and used canola for the other half. I also added a little cinnamon. Yum!
Michelle, ohhhh, I love the idea of adding cinnamon, yum! Thanks so much for sharing your thoughts and for leaving a review!
Could melted butter be used to replace the oil?
David, yes, and I think the outcome would be extremely delicious! If you give it a try let me know how it turns out!
Delicious! I made it in a mini loaf pan, baked for about 18 minutes. The family was clamoring for it and it was all I could do to save 5 loaves for next week’s lunches. I froze them and defrosted one each day in my son’s lunch box and they were perfect.
Robyn, what a great idea to make this banana bread in a mini-loaf pan! Thanks for sharing your tips and for leaving a review, I”m so happy to hear it was a hit with your family! 🙂
This is the best banana bread recipe I’ve ever tried, it has the best texture. It’s become a staple in our house. Every week I make a double batch and we fly through it!
Liz, that’s amazing, I love hearing this! So happy it’s a hit, and thank you so much for sharing your thoughts and for leaving a review!
Would Greek yogurt work in place of cottage cheese?
Jen, I haven’t tested it, but I think Greek yogurt would be a great swap for the cottage cheese. I find that whole milk or 2% greek yogurt works best in baking, as non-fat can sometimes be a bit watery. If you give it a try let me know how it turns out!
I did swap the cottage cheese for whole fat greek yogurt and it came out fine!
Jen, fantastic! Thanks so much for reporting back – happy to hear it was a hit!