My cottage cheese banana bread needs just 5 ingredients and is the easiest way to turn overripe bananas into something soft, moist, and full of flavor—without a pantry’s worth of ingredients. This loaf is tender, naturally sweet, and sneaks in extra protein thanks to the cottage cheese. If you’ve got bananas on the counter and zero desire for complicated baking, this is your recipe!
Cottage cheese makes the best banana bread EVER.
I started making banana bread in grad school because it was the only way I could justify buying bananas in bulk without feeling guilty about waste. Fast-forward a few years (and about 100 loaves later), and I’ve tested every variation under the sun. This one is my current obsession because it’s minimal, fuss-free, and way more balanced than most recipes.
What makes my version different? Cottage cheese adds creaminess and protein without altering that classic banana bread flavor. It also means you don’t need a ton of fat or dairy, and the loaf stays tender for days. And yes, I tried skipping the blending step—don’t do it. Smooth cottage cheese equals a moist crumb, not weird curds.
If you’re into this kind of low-effort baking with cottage cheese, you’ll also love my cottage cheese bread or my cottage cheese egg bake for a savory spin that’s just as easy. Check out my vegan banana bread while you’re at it too.
Ingredients and why they matter
This easy banana bread is made with just five feel-good ingredients: ripe bananas, self-rising flour, eggs, maple syrup, and creamy cottage cheese. It’s super moist, naturally sweet, and packed with a little extra protein to keep you going!
Full ingredient list and detailed instructions in the recipe card.
- Ripe bananas: The riper, the better—think dark spots and a sweet aroma. They bring natural sweetness and moisture.
- Cottage cheese: Adds richness and protein while keeping the crumb soft. Blend it smooth for the best texture.
- Self-rising flour: Shortcut alert—this replaces flour + baking powder + salt. If you don’t have it, mix your own (see Notes).
- Maple syrup or honey: A liquid sweetener keeps the batter moist and adds subtle flavor. Adjust based on how sweet your bananas are.
- Eggs: Bind everything together and help the loaf rise. Room temperature is best for even mixing.
- Add-ins: Chocolate chips, walnuts, almonds, peanut butter, or cinnamon make it your own without breaking the recipe.
TIPS & TRICKS
Shruthi’s top tips
- Need ripe bananas fast? Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15–20 minutes until the skins turn black and the fruit softens. Cool before using.
- Don’t overmix. Once the flour goes in, fold gently to avoid tough banana bread.
- Taste your bananas: Very ripe = sweeter bread, so adjust maple syrup or honey accordingly.
- Grease and line the pan. Banana bread sticks—parchment guarantees clean slices.
- Oven times vary; start testing at 40 minutes with a toothpick.
- Cool before slicing. Cutting too soon leads to gummy texture. Let it rest 10 minutes before unmolding.
How to make banana bread with cottage cheese
- In a blender or food processor, combine mashed bananas, cottage cheese, eggs, and maple syrup (start with ¼ cup). Blend until smooth and creamy, about 30 seconds to 1 minute.
- Transfer the wet ingredients to a large bowl. Sprinkle flour evenly over the top and gently fold with rubber spatula until no dry streaks remain. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top. If using, lay banana halves cut side up on top.
- Bake until the top is golden brown, and a toothpick inserted in the center comes out clean and the loaf registers about 200°F in the center, 40–50 minutes. Tent with foil after 30 minutes if top browns too quickly.
- Let cool in the loaf tin for 10 minutes, then transfer to a wire rack and cool completely before slicing.
How to serve 5 ingredient banana bread
This banana bread makes a delightful breakfast in the morning or a cozy afternoon snack. I love to serve it with a cup of coffee or tea. You can top it with a pat of butter or a drizzle of maple syrup—and if you’re feeling fancy, go for a dollop of Greek yogurt and a handful of fresh berries.
Storage and reheating suggestions
To store banana bread, wrap it tightly with plastic wrap or parchment paper, or place it in an airtight container. It stays moist at room temperature for 2 days, or you can keep it in the fridge for up to 5 days. Slice, wrap individually, and freeze for quick snacks.
More cottage cheese recipes
Love recipes with cottage cheese? So do I—here are a few of my go-to favorites you’ll want to try!
Cottage Cheese Bread
Cottage Cheese Ice Cream
Cottage Cheese Eggs
Cottage Cheese Caramel Dip
Cottage Cheese Banana Bread
Ingredients
- 3 bananas, ripe, mashed, roughly 1 lb after peeling
- ½ cup full-fat cottage cheese, whole milk
- 2 large eggs
- ⅓ cup maple syrup, adjust to sweetness preference
- 1½ cups self-rising flour, see note for substitution
- 1 ripe banana, halved lengthwise, optional, for topping
Instructions
- Adjust oven rack to middle position and heat oven to 350°F (175°C). Grease or line an 8½ x 4½-inch loaf pan with parchment.
- In a blender or food processor, combine mashed bananas, cottage cheese, eggs, and maple syrup (start with ¼ cup). Blend until smooth and creamy, about 30 seconds to 1 minute.
- Transfer mixture to a large bowl. Sprinkle flour evenly over the top and gently fold with rubber spatula until no dry streaks remain. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top. If using, lay banana halves cut side up on top.
- Bake until a toothpick inserted in the center comes out clean and the loaf registers about 200°F in the center, 40–50 minutes. Tent with foil after 30 minutes if top browns too quickly.
- Let cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
- Sweetness: Use ¼ cup sweetener for a mild loaf, or ½ cup for a sweeter result.
- No self-rising flour? Combine 1½ cups all-purpose flour with 2¼ teaspoons baking powder and ¼ teaspoon salt.
- Optional mix-ins: Fold in ½ cup chocolate chips, chopped nuts, or 1 teaspoon cinnamon after the flour is incorporated.
- Storage: Wrap tightly and store at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 3 months (wrap in plastic and foil).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
