Protein Banana Bread with Cottage Cheese
A simple high-protein banana bread that uses cottage cheese and whey to add extra protein without making the loaf dense.
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
Chocolate chunk version
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.
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.