This Cottage Cheese Banana Bread is moist, tender, and packed with protein! Made with almond flour, naturally gluten-free, and studded with chocolate chips, this healthy banana bread loaf delivers 9g of protein per slice. Perfect for breakfast, snack time, or meal prep!
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As someone who’s always looking for easy ways to add more protein to everyday meals, this recipe has become a new favorite of mine! It’s simple, satisfying, and just the right mix of cozy and nourishing. My kids love a warm slice after school, and I love it with my morning coffee. Plus, it freezes beautifully, making it perfect for meal prep—so you can always have a healthy snack or quick breakfast ready to go.
So, whether you’re searching for a high-protein banana bread recipe, a healthy banana bread with almond flour, or just a fun way to use cottage cheese in baking, this loaf delivers. It’s Clean & Delicious comfort food you can feel good about sharing with your family (or keeping all to yourself!).😉
Let’s take a look at the ingredient line-up:
A note on the bananas. There is no such thing as a banana that has become too brown! The more brown speckles your banana has, the better. This is because bananas get sweeter as they ripen. So the next time you are thinking about tossing your brown bananas, remember this simple mantra:
“The browner the banana, the sweeter the bread — waste them not, bake them instead!” 😋
What I learned when I tested this recipe:
- After the bread cools, it will dip a bit in the center. This is ok and to be expected. This is because the combination of cottage cheese, bananas, and almond flour holds a lot of moisture—but trust me, once the bread cools, it has the most delicious texture (tender and moist!).
- Which brings me to my next point…. You must not cut this bread until it cools for at least 20 minutes. I know you will be tempted, but I promise, your patience will be rewarded.
Cottage Cheese Banana Bread Made Easy
Ready to bake some magic? This cottage cheese banana bread is made all in one bowl! Just mash, mix, and bake your way to a moist, rich loaf that’s full of flavor in every bite.
Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
Cottage Cheese Banana Bread with Almond Flour
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Ingredients
- 2-3 (250g) ripe bananas, mashed
- 1/2 cup (110g) low-fat cottage cheese, I use this one
- 1/4 cup (85g) maple syrup
- 1 egg
- 2 egg whites, (115 grams liquid egg whites)
- 1 teaspoon vanilla extract
- 2.5 cups almond flour
- 1 teaspoon baking soda
- 1.5 teaspoons cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350ºF. Lightly grease a loaf pan and line with parchment paper.
- In a large bowl, combine mashed bananas, cottage cheese, maple syrup, egg, egg whites, and vanilla extract. Mix until well combined.
- Add almond flour, baking soda, and cinnamon. Mix until everything is combined and you have a nice hearty batter. Fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan. Sprinkle extra chocolate chips over the top if desired.
- Bake in the oven for 50-55 minutes until lightly browned over the top and set through the center.
Comments
Beverly says
I made it in individual silicone muffin cups. Baked in countertop glass bowl infrared convection cooker for 10 minutes. They were a little dark, so I removed them, checked and noticed they were a little too wet. Microwaved them for 30 seconds, they puffed up and let them cool and few minutes. Perfect. Served with Greek honey vanilla yogurt, fresh blueberries and raspberries. Yum! Recipe made 7 muffins.
Dani Spies says
I love how you topped this with greek yogurt and berries – that sounds delicious!
Sanaa Ali says
This turned out amazing. However I need to know how many grams is one slice since I’m on a calorie deficit.
I wouldn’t change a thing in this recipe.
Dani Spies says
I’m so glad you enjoyed this recipe! If you need the servings to be precise, I would recommend weighing the entire loaf once its done cooking and cooled. Then divide th total weight by ten and that will give you the exact serving size for one slice.
michelle says
hey dani! any chance I could use all purpose flour instead of almond?
Dani Spies says
Hi Michelle! You can but it may not be an even swap. I would need to bit of trial and error to confirm excact measurements. If you decide to try, I would love to hear what you do and how it goes.
Megan says
This recipe turned out delicious as written! I also tried swapping out the banana for 225g of pumpkin and used pumpkin spice. It was also delicious!
BK says
I just made this and love it so much!! It is exciting how healthy recipes can be delicious as well:)
Adam Adkison says
I’ve made this twice, subbing oat flour for the almond flour, so good both times. Thank you Dani!
Nancy says
I made this banana bread this afternoon. So yummy and very moist. Next time I will add nuts and chocolate chips. This recipe is a keeper. Thanks. Love many many of your recipes a d your videos too
Dani Spies says
Thanks forletting me know, Nancy! I’m so glad you enjoyed it.
Monica says
I am cooking it at 350 and it’s been in the oven 70 min and it’s still too wet in middle
Dani Spies says
Hmmm, did you do any ingredient swaps? Let’s trouble shoot!
Stacy says
Hi Dani- love your recipes! I want to make this cottage cheese banana bread, but am only allowed to use allulose as a sweetener and have to avoid all other sugars. Can you suggest how the maple syrup converts to allulose powder? I would greatly appreciate it!
Dani Spies says
Hi Stacy! I would try an even swap (1:1) – so 1/4 cup allulose for the maple syrup. If the batter seems dry, add a tablespoon or so of milk! Let me know how it goes.