Sourdough Cottage Cheese Banana Bread (High Protein)

Why Add Cottage Cheese to Banana Bread?

Cottage cheese banana bread is the best banana bread. Adding cottage cheese to banana bread changes its texture and flavor. In my recipe, it replaces milk, creating a bread that’s richer and more tender without being heavy.

The cottage cheese melts into the bread as it bakes, making it extra moist and giving it a soft, fluffy crumb. It also adds a subtle creaminess that pairs perfectly with the sweetness of ripe bananas. Once you try it, you’ll wonder how you made banana bread without it!

How to Long-Ferment Cottage Cheese Banana Bread Overnight

This banana bread also includes sourdough starter because it wouldn’t be one of my recipes without some sourdough. You can use an active starter or discard from the fridge; both work. Whether you use active or discard the starter, it is considered “discarded” into the recipe since it isn’t necessary for the dough to rise.

You can ferment the batter overnight in the fridge for even more flavor and improved digestibility. Just be sure not to overmix it; a few lumps are okay. Cover the bowl and let the clumpy batter rest overnight. The next day, you can pick up where you left off and bake as usual.

No Protein Powder? No Problem

While this recipe calls for half a cup of protein powder, it’s super easy to adjust if you don’t have any on hand or prefer to skip it. Just substitute the protein powder with an additional ¼ cup of flour. The texture will still be soft and fluffy, and the bread will taste just as delicious. However, this swap will slightly change the nutrition facts.

I recommend using plain, unflavored protein powder for the most neutral result, but vanilla or chocolate can also work. Just keep in mind that flavored powders often contain sweeteners, which can make the bread a bit sweeter than intended.

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Sourdough Cottage Cheese Banana Bread (High Protein)

This sourdough cottage cheese banana bread packs 11 grams of protein per slice and can be baked immediately or fermented overnight for digestibility.

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• Prep: 10 minutes
• Cook: 50 minutes
• Total Time: 1 hour

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Ingredients

• 2 cups all-purpose flour
• 1/2 cup plain protein powder*
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup cottage cheese
• 2 ripe bananas, mashed
• 1/3 cup unsalted butter, melted
• 1/2 cup sourdough starter, room temperature*
• 1 teaspoon vanilla extract
• 2 eggs, room temperature

Instructions

1. Preheat your oven to 350°F.
2. Line a loaf pan with parchment paper or grease really well with butter.
3. In a medium-large mixing bowl, combine the flour, protein powder, sugar, baking soda, baking powder, salt, and cinnamon.
4. In a separate bowl, whisk together the cottage cheese, mashed bananas, butter, sourdough starter, vanilla, and two eggs.
5. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
6. Spoon the batter into the pan.
7. Bake for about 50 minutes total. Rotate the pan halfway through. When it’s fully baked, a toothpick placed into the center of the bread should come out mostly clean.
8. Allow cooling for about 15 minutes before slicing. Slice into 12 equal slices for correct serving size.

Notes

• You can sub the protein powder for 1/4 cup more flour
• To ferment overnight: after step 5, cover and place the bowl in the fridge overnight. Then continue with step 6 the next day.
• Use active starter or discard from the fridge; both work. No matter if you use active or discard the starter is considered “discarded” into the recipe since it isn’t necessary for dough rise.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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