This moist cottage cheese banana bread is so easy to make (the batter is whipped up in the blender!) and incredibly satisfying. Made with a blend of all purpose flour and oat flour, the blended cottage cheese and extra ripe bananas keep it super tender while adding a protein and fiber boost! Perfect meal prep for grab-and-go breakfasts or satisfying snacks throughout the week.

Sliced chocolate chip banana bread on a wooden board, showing moist texture and visible chocolate chips in each slice.

I was absolutely blown away by how good this cottage cheese banana bread turned out. If you don’t believe me, just ask my family.  It’s got all of those nostalgic banana bread vibes baked right in with three whole very ripe bananas, cinnamon, and vanilla, but like my easy cottage cheese blender muffins and my banana protein muffins, it’s got some extra staying power (perfect for that 3pm pick me up and snacky kids’ lunchboxes).

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Now before we get into the deets, I feel like we should talk about why we’re messing with a perfectly good thing. This is not about replacing the OG banana bread, it’s about having an additional option. 

As a dietitian and busy mom, I’m always looking for ideas for my kids’ lunchboxes, and my own mid-afternoon snacks that we’ll be excited to eat and will provide a little extra nutrition to keep us full longer, and our energy up throughout the day. When I can do that, while keeping taste number one, it’s a go for me as a fun option not a replacement.

A flat lay of baking ingredients on a pink surface, perfect for cottage cheese banana bread, including eggs, cinnamon, vanilla extract, maple syrup, olive oil, salt, chocolate chips, oat flour, bananas, and more.

Let’s Chat About These Standout Ingredients

Cottage Cheese gives it a boost of protein (around 7 grams of protein per slice, no protein powder required). I love that this makes the bread a little more filling while supporting blood sugar balance. And don’t worry, if you’re not a fan of the lumpy cottage cheese texture, it gets blended here. 

Oat Flour.  I’ve subbed half of the all-purpose flour with oat flour here to increase the fiber so this loaf will keep you full and energized longer. Plus, it’s great for our digestive health! I prefer oat flour to whole wheat flour here because it has a milder flavor and delicate texture for a more tender bite!

Notes: I originally tested it with all oat flour but it was a bit too dense. The 1:1 ratio with all-purpose is the perfect mix! I also tried it with half whole wheat flour instead of the oat flour, and while it works, my preference is definitely the oat for that bakery-style taste and texture. 

Olive oil: with the oat flour being a dryer flour, I prefer oil over butter here to keep it super moist. It also adds a richer taste while providing the heart healthy benefits of monounsaturated fats and antioxidants!

A stack of five thick slices of chocolate chip cottage cheese banana bread sits on a wooden board, with chocolate chips visible throughout the moist bread. The background is light and slightly blurred.

Success Tips

Use baking powder AND baking soda! With the denser ingredients like cottage cheese and oat flour, both are needed for the loaf to rise.

Use a standard 9 x 5-inch loaf pan: I love a tall loaf, so I originally tested it in a smaller 6.5×3.5-inch pan. It delivered on that beautiful high rise but took about 75 minutes to bake. To make things more practical, I switched to a standard 9×5-inch loaf pan, and it bakes up golden and perfect in around 50-60 minutes.

If you’re using a smaller pan, just extend the bake time by about 15-25 minutes until a toothpick inserted comes out clean.

Let’s Bake This Banana Bread Together!

The full ingredient list and instructions are in the recipe card below but let’s take a quick look and how this all goes down.

Creamy, lightly frothy batter or smoothie mixture in a blender, with small bubbles visible on the surface.

1. Blend the wet ingredients until totally smooth

A close-up view of thick, lumpy batter with visible chunks, inside a clear blender container. The mixture appears creamy and lightly golden in color.

2. Stir in the dry (don’t blend!). It’s ok if there are a few flour streaks.

A loaf pan lined with parchment paper is filled with banana bread batter, topped with scattered chocolate chips, ready to be baked.

3. Pour into your prepared pan and top with more chocolate chips and bake

Two slices of chocolate chip banana bread rest on a wooden board, with the remaining loaf in the background. The bread is golden brown and studded with melted chocolate chips.

4. Cool completely, then slice (you can totally eat it warm but it may crumble a bit).

And while we’re sharing secrets, my favorite way to enjoy it is warmed up with a swipe of butter and a sprinkle of sea salt. Let me know if you try it out 😉

Watch How To Make It Here:

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Sliced chocolate chip banana bread on a wooden board, showing moist texture and visible chocolate chips in each slice.

Moist Cottage Cheese Banana Bread Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 60 minutes
  • Yield: 10 slices 1x
  • Category: Snacks, breakfast, dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This moist cottage cheese banana bread is so easy to make (the batter is whipped up in the blender!) and incredibly satisfying. Made with a blend of all purpose flour and oat flour, the blended cottage cheese and extra ripe bananas keep it super tender while adding a protein and fiber boost! Perfect meal prep for grab-and-go breakfasts or satisfying snacks throughout the week. 

Ingredients

  •  3 very ripe bananas, peeled
  •  3/4 cup cottage cheese
  •  3 eggs
  •  ⅓ cup olive oil
  •  2 tsp vanilla extract
  •  1/3 cup maple syrup
  •  1 cup oat flour
  •  1 cup all purpose flour
  •  1 tsp baking soda
  •  1 tsp baking powder
  •  3/4 tsp salt
  •  1 tsp cinnamon
  •  ¾ cup dark chocolate chips + more for topping

Instructions

  1. Position your oven rack to the middle and preheat to 350 F. Line a 9 x 5-inch loaf pan with parchment paper and set aside.
  2. Add the bananas, cottage cheese, eggs, olive oil, vanilla, and maple syrup to a blender and blend until completely smooth
  3. Add the oat flour, all purpose flour, baking soda, baking powder, salt, cinnamon, and chocolate chips and stir (don’t blend!) until just combined. Don’t overmix!
  4. Pour your batter into the prepared loaf pan and spread it out evenly. Sprinkle more chocolate chips over the top.
  5. Bake for 50-60 minutes, or until golden brown and set in the middle (a toothpick inserted in the middle should come out mostly clean). 
  6. Cool completely before removing from the pan and slicing.

Notes

  • Store in an airtight container in the fridge for up to 5 days, or in the freezer up to 3 months (cool completely before freezing).
  • My favorite way to eat this is heated in the toaster oven with a swipe of butter!