My cottage cheese banana bread is made with mashed bananas, drained cottage cheese, applesauce, and whipped egg whites. It bakes at 350°F for 50 minutes and comes out with a tender crumb, great served warm for breakfast.
This recipe tackles issues such as dryness, crumbliness, and density often found in traditional banana bread, ensuring a moist and supportive loaf structure.
I kept messing with a simple banana bread that was always crumbly or flat. I even forgot to drain the cheese once (oops!) And I’m relieved it won’t turn dry, and it holds together for grab-and-go mornings.
It works because cottage cheese and applesauce lock in moisture, plus extra air makes the loaf rise. Bake about 50 minutes, then cool 10 minutes so slices aren’t gummy. You’ll smell ripe banana as the top browns just right.
If you like quick breads with a twist, you might try my Gluten Free Chocolate Chips Zucchini Bread.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour and almond flour.
- This recipe is not dairy-free due to cottage cheese and butter.
- This recipe contains eggs and dairy, so it is unsuitable for vegan diets.
- This recipe is vegetarian and nut-free.
- This recipe does not meet keto or low-carb diets due to high carbohydrate content from flour and sugars.
Why You Will Love This Recipe
- Tender crumb
Thanks to drained cottage cheese and half cup of applesauce, this loaf holds soft texture for days without drying out. - Protein-packed boost
With one cup of cottage cheese, three egg yolks and ground flaxseed, each slice delivers around 10 grams of protein to start my day. - Airy, soft bite
I whip egg whites to soft peaks and fold them in, so the bread gains light lift and never feels dense. - Lasts through the week
Ground flaxseed keeps loaf slices from drying, letting me slice, wrap and refrigerate pieces that stay fresh up to five days.
Cottage Cheese Banana Bread
- Prep Time: 15 minutes
- Cool Time: 0
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 1 loaf 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
A moist and satisfying cottage cheese banana bread that combines ripe bananas, creamy cottage cheese, and applesauce for a delightful texture and flavor.
Ingredients
- 1½ cups all-purpose flour
- ½ cup almond flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup unsweetened applesauce
- 1 cup cottage cheese, drained
- 3 large eggs, separated
- 1 teaspoon apple cider vinegar
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons vanilla extract
- ¼ cup butter, melted and cooled
Instructions
- Step 1: Drain cottage cheese
Place the cottage cheese in a fine-mesh strainer to allow excess liquid to drip off. Let it sit for several minutes. This step is crucial as removing excess moisture helps prevent a dense batter in your cottage cheese banana bread. - Step 2: Prepare dry ingredients
In a medium-sized bowl, whisk together the all-purpose flour, almond flour, ground flaxseed, baking soda, baking powder, salt, and ground cinnamon until well combined. Set this mixture aside for later. - Step 3: Mix wet ingredients
In a large mixing bowl, mash the ripe bananas until smooth. To this, stir in the unsweetened applesauce, drained cottage cheese, egg yolks, granulated sugar, brown sugar, melted butter, vanilla extract, and apple cider vinegar. Mix until the mixture is smooth and well combined. - Step 4: Combine dry and wet ingredients
Add the dry ingredient mixture to the wet mixture. Gently fold until the ingredients are just combined. Take care not to overmix; doing so can lead to a denser bread. - Step 5: Whip egg whites
In a clean bowl, whisk the egg whites until soft peaks form. This airy mixture is vital for the light crumb texture of the bread. Gradually fold the whipped egg whites into the batter in three additions, ensuring you maintain as much air as possible for a fluffy result. - Step 6: Prepare for baking
Transfer the batter into a greased 9×5-inch loaf pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F for 50 to 60 minutes or until a toothpick inserted into the center comes out with moist crumbs. If the top begins to brown too quickly, lightly cover it with aluminum foil after about 30 minutes to prevent over-browning. - Step 7: Cool before slicing
After baking, allow the bread to cool in the pan on a wire rack for 10 minutes. Then carefully remove the loaf from the pan and let it cool completely on the rack before slicing. This cooling step prevents a gummy texture and results in cleaner slices.
Notes
- Almond flour adds tender texture and a slight nuttiness. If you can’t find it, you can substitute it with an additional ½ cup of all-purpose flour and add 1–2 tablespoons of milk to maintain the loaf’s moisture.
- Draining cottage cheese is essential. It keeps the batter from becoming too wet, which can impact the final structure of your bread. Use a fine-mesh strainer and let it drain for about 5 minutes.
- Storage: Wrap the cooled bread slices in plastic wrap or store them in an airtight container. The bread can be kept in the refrigerator for up to 5 days or frozen for up to 2 months. Thaw at room temperature when ready to eat.
- For an ideal texture, remember to whip the egg whites gently and fold them into the batter to avoid deflating them; this helps to achieve that light and airy loaf.
- Tent with foil during baking to protect the top from browning too quickly, ensuring the center has time to bake thoroughly.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Ingredient Notes
- All-purpose flour: Standard unbleached flour builds loaf structure; avoid bleached brands that taste chalky. Swap with gluten-free measure-for-measure mix if needed.
- Almond flour: Adds tender crumb and nutty depth; look for fine grind without skins. If unavailable, use extra all-purpose plus a splash of milk.
- Ground flaxseed: Holds moisture, adds fiber and subtle nuttiness; choose fresh seeds and grind just before baking to prevent rancidity.
- Ground cinnamon: Warms flavor and masks tang; select bright-scented, uniform-color spice for best aroma.
- Ripe bananas: Brown-speckled fruit tastes sweetest and mashes easily; overripe spots boost sweetness and moisture.
- Unsweetened applesauce: Keeps loaf moist without extra fat; choose no-sugar-added jars with smooth consistency.
- Cottage cheese: Drained curds boost protein and moisture; strain in a fine mesh for a few minutes to avoid watery batter.
- Vanilla extract: Rounds flavors and softens tang; choose pure extract over imitation. Store in a cool, dark place for best aroma.
Recipe Baking Tips
- If top darkens too quickly, tent with an 8-inch square of foil 30 minutes into baking to prevent burning.
- If crumb seems gummy when sliced, cool loaf in pan 10 minutes then on wire rack 40 minutes before slicing.
- For dense batter, drain 1 cup cottage cheese in a mesh strainer 5 minutes before mixing.
- When loaf doesn’t rise, stir 1 teaspoon apple cider vinegar into batter before folding egg whites.
- If loaf sticks to pan, line with parchment paper leaving a 1-inch overhang before greasing.
Serving Suggestions
Serve cottage cheese banana bread alongside cucumber tomato salad or spinach arugula salad to add fresh element and crisp contrast. Place slices next to Greek yogurt topped with walnuts and blueberries for extra protein and natural sweetness in overall combination.
Use cottage cheese banana bread to make French toast or bread pudding with milk and cinnamon for simple dessert variation. Add crumbled bread into yogurt parfait with chia seeds and sliced kiwi for colorful breakfast bowl or healthy snack option.
Top cottage cheese banana bread slices with almond butter and sliced strawberries to add nutty spread and fruit pairing protein. Drizzle ricotta stirred with honey over warm bread and lightly top with chopped pistachios and cinnamon for creamy crunch combination.
Recipe variations
- You can use 1 cup pumpkin puree instead of applesauce to infuse autumn warmth while keeping cottage cheese banana bread moist in the Foundation Recipe.
- Add 1 teaspoon ground nutmeg and ¼ cup chopped walnuts for extra texture and warmth, pairing beautifully with Amish Cinnamon Bread in our breakfast lineup.
- Either swap ½ cup almond flour for ½ cup coconut flour or add 2 tablespoons all-purpose flour to balance moisture in cottage cheese banana bread.
- If using two 8×4-inch pans, split batter evenly for two cottage cheese banana breads, baking 40 minutes at 350°F until a toothpick yields moist crumbs.
Save This Recipe!
How to Store?
To keep your cottage cheese banana bread fresh and delicious, follow these storage tips:
Room Temperature: Airtight sealed container holds loaf at room temperature up to 2 days protecting moisture. Serve straight from container.
Refrigeration: Airtight container holds loaf in refrigerator up to 5 days preserving moisture. Reseal after removing slices to maintain moisture.
Freezing: Freezer bag holds wrapped slices at freezer temperature up to 2 months. Thaw completely at room temperature before slicing.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Snickerdoodle Cookies
- Chocolate Almond Flour Cookies
Yes, you can use cottage cheese in banana bread. It provides moisture and protein, replacing fat content without oil.
The number one mistake made when making banana bread is overmixing the batter. Gently stir wet into dry until just moistened to avoid toughness.
No, cottage cheese doesn’t melt when you bake it like mozzarella, but it softens and turns creamier, enriching dishes like casseroles or pizza.
Yes, cottage cheese can replace butter in many recipes in a 1:1 ratio. Strain through cheesecloth to reduce excess liquid.
Yes, cottage cheese can replace an egg in baking at ¼ cup per egg. Blend for structure, lift, and a slight tang.
If you enjoyed this cottage cheese banana bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
