This easy macro-friendly banana bread uses cottage cheese and ripe bananas for a naturally sweet, high-protein treat. Perfect for healthy weeknight meals or a post-workout snack.

Ingredients

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Instructions

Step 1

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Step 1 image
Step 2

In a large bowl, mash the ripe bananas until smooth. Add cottage cheese, eggs, honey (or maple syrup), vanilla extract, and melted coconut oil (or butter). Whisk until well combined.

Step 2 image
Step 3

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 4

Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix. Fold in walnuts or chocolate chips if using.

Step 5

Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

For best results

  • Use overripe bananas with brown spots for maximum sweetness and moisture.
  • For a gluten-free version, substitute whole wheat flour with a 1:1 gluten-free baking blend.
  • Let the bread cool completely before slicing to prevent crumbling.

Variations

  • Add 1/2 cup of blueberries or raspberries for a fruity twist.
  • Swap honey for 1/4 cup of brown sugar for a deeper flavor.
  • Top with a cream cheese glaze (2 oz cream cheese, 2 tbsp powdered sugar, 1 tbsp milk) for extra indulgence.

Nutrition

  • Calories215 kcal
  • Total Fat12g
  • Saturated Fat7g
  • Cholesterol45mg
  • Sodium180mg
  • Total Carbohydrates26g
  • Dietary Fiber1g
  • Sugars17g
  • Protein3g

Common Questions

Can I use Greek yogurt instead of cottage cheese?
Yes, plain Greek yogurt works as a substitute in equal amounts. The texture may be slightly less moist but still delicious.
How do I store this banana bread?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Is this recipe gluten-free?
Not as written, but you can substitute whole wheat flour with a gluten-free all-purpose blend. Add 1/2 tsp xanthan gum if your blend doesn’t include it.