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 a sourdough starter because it wouldn’t be one of my recipes without some sourdough. You can use an active starter or discard it 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.
Cottage Cheese Banana Bread Mix Ins
Try these mix-ins with this recipe! All of these work great. Just fold them into the dry ingredients before mixing the wet and dry ingredients.
- Chocolate chips
- Pecans
- Dried fruits
- Walnuts
- Pistachios
FAQs
Can I make this gluten-free?
Yes! You can make this recipe with GF flour if you have a GF sourdough starter. Just substitute the starter for your GF starter and the flour for 1:1 GF all-purpose flour. Be extra careful not to overmix the batter.
How much protein is in a serving?
Each slice of this banana bread packs 11 grams of protein! The nutrition facts are based on slicing the loaf into 12 equal pieces, with one slice counted as a single serving.
Can I freeze cottage cheese banana bread?
Yes! After baking the bread, let it cool completely, then slice it. Place the slices in an airtight zip bag, squeeze the air out of the bag, and freeze the loaf for up to 3 months. To reheat, toast in a toaster or put a slice on a plate and microwave for about 30 seconds.
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.
- Prep: 10 minutes
- Cook: 50 minutes
- Total Time: 1 hour
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 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
- Preheat your oven to 350°F.
- Line a loaf pan with parchment paper or grease really well with butter.
- In a medium-large mixing bowl, combine the flour, protein powder, sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the cottage cheese, mashed bananas, butter, sourdough starter, vanilla, and two eggs.
- 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.
- Spoon the batter into the pan.
- 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.
- 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.
