Protein Banana Bread with Cottage Cheese
Soft, high-protein banana bread made with cottage cheese. Easy, nutritious, and perfect for breakfasts, snacks, or healthy baking.
High protein diets are huge right now. And for good reason. There are so many amazing benefits to consuming more protein, and not just for the gym bunnies among us. For those trying to incorporate more protein into their diet, most people think of protein shakes, expensive protein bars, or eating more meat – or for vegetarians such as myself, more tofu, tempeh, or lentils. But you don’t have to rely on shakes or specialised products to increase your intake; another option is to take classic bakes and give them a higher-protein twist. This protein banana bread with cottage cheese does exactly that.
This recipe retains the soft texture and slight sweetness you’d expect from a classic banana bread, but each slice comes in at around 11g of protein and 220 kcal. In comparison, most traditional banana bread recipes offer only 2–4g of protein per slice and average 300 kcal, so this version delivers more protein with fewer calories (and less sugar) while keeping the familiar taste. An easy way to get an extra boost of protein throughout the day.
Ingredients Breakdown
Bananas
You can’t make banana bread without bananas. They provide moisture and natural sweetness while giving the loaf its structure; very ripe bananas work best. You will need around 220g of banana for the recipe – this is around 2 large or 3 normal sized ones.
Cottage Cheese
Cottage cheese is a hugely underrated baking ingredient. It’s low fat and high protein, and when blended, it can make cakes and bakes super moist and smooth. Both full fat and low fat work equally well here.
Eggs
Liquid Sweetener (honey, maple)
Use any one you fancy. They will all work just as well, but just alter the final flavour. I used date syrup when baking this because I wanted the slightly burnt caramel flavour it gives you. Maple would also be great, because it tastes amazing.
Butter
Or a vegan alternative.
Oat Flour
Creates a soft, moist crumb and avoids the toughness that can occur with wheat flour in protein bakes.
Vanilla Protein Powder
Increases the protein content while contributing to structure; whey produces a lighter texture than plant-based powders.
Baking Powder and Baking Soda
Cinnamon
A hint of spice is always great in banana bread.
How to Make Protein Banana Bread with Cottage Cheese
Prepare the Tin
Line a 23 × 13 cm (9 × 5 inch) loaf tin with baking paper, leaving some overhang for easy removal. Heat the oven to 180°C (160°C fan).
Blend the Wet Ingredients
In a food processor, blend the bananas and cottage cheese until smooth. If you don’t have a food processor, a stick blended would work too.
Once blended, pour it into a mixing bowl and whisk in the eggs, liquid sweetener of choice, and melted butter.
Mix the Dry Ingredients
In a separate bowl, combine the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Break up any clumps of protein powder so the loaf bakes evenly.
Combine Wet and Dry
Pour the wet mixture into the dry bowl and fold gently with a spatula. Stop as soon as it comes together; overmixing can make the loaf dense.
The batter might or might not resemble a standard banana-bread mix — some protein powders can change the texture noticeably. If it looks very airy or slightly mousse-like, don’t worry; that’s normal with certain protein powders.
Fill the Tin
Pour the batter into the prepared tin and smooth the top lightly. If you want to sweeten it up a little, sprinkle a few chocolate chips on top, or add a few chopped nuts for added crunch.
Bake
Bake for 40–45 minutes, checking from 35 minutes onward. The loaf is ready when the top is set, the edges pull slightly from the tin, and a skewer inserted in the centre comes out mostly clean. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
It won’t rise as much as a standard banana bread. Protein powder adds weight to the batter, and the cottage cheese keeps the loaf slightly flatter. It won’t taste dense, though — the texture stays soft and even once cooled.
Cool Fully
Cool in the tin for 15 minutes, then transfer to a rack and let it cool completely. The crumb firms as it cools, so slicing too early can make the centre seem underdone.
Storage
Store in an airtight container for 3 days at room temperature or 5 days in the fridge. Freeze slices for up to 2 months and thaw at room temperature or warm briefly in the oven.
Optional Toppings and Extras
I kept mine plain because I’m currently keeping my calorie intake tight, but you can play around with these additions to customise your loaf.
- Chopped walnuts or pecans – add crunch and a slightly nutty taste.
- Dark chocolate chips – a richer, sweeter loaf without overpowering it.
- A tablespoon of espresso powder – deepens the banana flavour and pairs well with cottage cheese.
- Extra cinnamon or mixed spice – for a warmer, more fragrant loaf.
- A glaze of honey or maple syrup – for a touch of sweetness on each slice.
Protein Banana Bread with Cottage Cheese
Equipment
- Food Processor or stick blender
Ingredients
- 2 large ripe bananas about 220–240 g peeled
- 200 g cottage cheese
- 2 large eggs
- 60 ml maple syrup honey, or date syrup
- 40 ml melted butter or coconut oil
- 1 tsp vanilla extract
- 150 g oat flour
- 40 g vanilla protein powder whey or plant-based
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp fine salt
Instructions
- Heat the oven to 180°C (160°C fan). Line a 23 × 13 cm (9 × 5 inch) loaf tin with baking paper, leaving some overhang for easy removal.
- Blend the bananas and cottage cheese together until completely smooth. Add the eggs, liquid sweetener, and melted butter, and whisk until the mixture is even.
- In a separate bowl, combine the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Stir well to break up any clumps, especially from the protein powder.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter may look slightly airy or mousse-like; this is normal with some protein powders. If it seems very thick and hard to pour, add 1–2 tbsp milk to loosen it.
- Fold in any optional walnuts, chocolate chips, or flaxseed. Pour the batter into the prepared tin, smooth the top, and add banana slices on top if using.
- Bake for 40–45 minutes, checking from 35 minutes onwards. The loaf is done when the top is set, the edges pull slightly from the sides, and a skewer inserted into the centre comes out mostly clean with a few moist crumbs. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
- Leave the loaf to cool in the tin for 15 minutes, then lift it out onto a rack and cool completely before slicing. The texture firms up as it cools, which is important for a protein-enriched bake.
Notes
Fold 50 g dark chocolate chips into the batter and skip the nuts. This adds richness and a slightly softer crumb without changing the method. Walnut and cinnamon loaf
Add 40 g chopped walnuts and increase the cinnamon to 1 tsp. This gives more texture and a stronger spice note without affecting the bake time. Date-sweetened banana bread
Use date syrup instead of maple or honey for a deeper caramel flavour and a slightly darker crumb. If the batter feels thicker with date syrup, add a tablespoon of milk to keep it pourable. Cottage cheese / yoghurt swap
You can use the same weight of Greek yoghurt instead of cottage cheese if needed. The loaf will be a touch denser, so keep an eye on the batter consistency and avoid adding extra flour. Protein powder adjustments
Whey protein gives the lightest texture. If using a plant-based protein, the batter may thicken more; add 1–2 tbsp milk to keep it at a slow-pouring consistency and avoid a dry crumb. Storage and freezing
Store the cooled loaf in an airtight container for up to 2 days at room temperature or 5 days in the fridge. For longer storage, slice and freeze for up to 2 months; thaw at room temperature or warm briefly in a low oven to refresh the texture.
FAQs
Yes, Greek yoghurt works well, but the texture will be slightly denser and less creamy than when using blended cottage cheese. Use the same weight as you would for the cottage cheese.
Protein powder and oat flour naturally produce a flatter loaf than wheat flour. As long as the crumb is set and soft once cooled, a modest rise is normal for this style of bake.
You can, but plant powders absorb more liquid and can make the batter thicker. If using them, add 1–2 tablespoons of milk to loosen the mix before baking.
Keep it in an airtight container for up to three days at room temperature or five days in the fridge. Make sure the container really is air tight. Baked products with protein powder tend to dry out faster than normal bakes.
Freeze slices for up to two months and thaw at room temperature or warm briefly in the oven.
