Banana Bread with Cottage Cheese

This banana bread with cottage cheese has ripe bananas, toasted pecans, and a tender texture that stays that way for days. The cottage cheese is my favorite part of the recipe, and you’d never know it was in there.

Banana Bread with Cottage Cheese and Toasted Pecans

There are so many ways to make banana bread, but this banana bread with cottage cheese is my regular, everyday recipe. Believe it or not, most of the time, I don’t want streusel, chocolate, or peanut butter on a Tuesday morning with my coffee.

This is the banana bread I make when my freezer stash of ripe bananas reaches an all-time high. It’s the one I can put in the toaster without the chocolate chips melting everywhere. It also makes really good French toast because it isn’t already loaded with sugary toppings and fillings. It has good banana flavor and enough sweetness, assuming you used bananas that were actually ripe.

The cottage cheese in the batter keeps the bread from drying out, and while any good full-fat cottage cheese works, I think it tastes better with Good Culture. That’s my preference, not a requirement. I keep the toasted pecans because I like what they add, but otherwise, I’m leaving this one alone. It’s really good as is.

The Decisions Behind This Recipe

• The cottage cheese in this banana bread is here for moisture, not protein. Sure, it adds some, but that’s not why I’m using it. It keeps the bread soft and rich without needing butter or oil in the batter. And no, the finished bread doesn’t taste like cottage cheese.
• I usually use Good Culture full-fat cottage cheese because I think it tastes better. The small curds mix into the batter easily, and I like the flavor it adds. Other full-fat brands work fine, but Good Culture is what I prefer eating, so it’s what I use in this banana bread.
• Three large ripe bananas give this bread enough banana flavor that it doesn’t need chocolate chips or peanut butter. I use bananas with a lot of brown spots, and I always have some in the freezer. If you’re using frozen bananas, thaw them first and drain off the liquid before mashing them. There’s enough moisture in this loaf already.
• I’m leaving out the extras, but toasted pecans are a keeper. Raw pecans are fine, but toasting them takes a few minutes and makes them taste better. They add crunch and a nutty flavor that works really well with the bananas.
• I use enough sugar to make this taste like banana bread. It’s good toasted with butter, and it makes the best French toast once it’s a day or two old. But mostly, this is the banana bread I keep around when I want something to snack on.
• I bake it at 375°F because I like the darker top, and I’ve found that temperature works well with the cottage cheese in the batter. The loaf rises nicely and gets the browned top I want without drying out the middle. You still need to check the center before taking it out because ovens can be wildly different.

Ingredients

• Ripe bananas – Use bananas with lots of brown spots. They’re sweeter, easier to mash, and have more banana flavor than yellow bananas.
• Eggs – Eggs help bind the ingredients together and give the banana bread a tender texture.
• Full-fat cottage cheese – I use full-fat, small-curd cottage cheese, and there’s no reason to blend it before adding it to the batter.
• Vanilla extract – I wouldn’t leave out the vanilla. It goes well with ripe bananas and toasted pecans.
• All-purpose flour – Regular all-purpose flour is all this bread needs.
• Granulated sugar – There’s enough sugar to make it taste like banana bread.
• Baking soda and salt – Baking soda helps the bread rise, and salt keeps it from tasting bland.
• Toasted pecans – The one extra I’m not leaving out. Toasted pecans add crunch and make the bananas taste even better.

How to Make Banana Bread with Cottage Cheese

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan, then line it with parchment paper, leaving enough hanging over the sides to lift the bread out later. This is one of those small decisions you’ll be happy you made when the loaf is hot and you don’t feel like trying to turn it out with hope alone.
• Step Two (mash the bananas)
  Mash the ripe bananas with a fork in a medium bowl. Stir in the eggs, cottage cheese, and vanilla. Don’t worry about the cottage cheese curds. I don’t blend them, and you won’t see or taste them once the bread is baked.
• Step Three (mix the dry ingredients)
  Whisk together the flour, sugar, baking soda, and salt in a large bowl. Stir in the toasted pecans. I add the pecans at this time so they get mixed through the batter without having to keep stirring after the wet ingredients go in.
• Step Four (make the batter)
  Add the banana mixture to the dry ingredients and fold it together with a spatula until you don’t see dry flour anymore. Stop there. The batter doesn’t need to be perfectly smooth, and banana bread gets tougher when it’s been stirred to death.
• Step Five (bake the bread)
  Spread the batter into the prepared pan and bake for 45–50 minutes. I like a nicely browned top, but start checking the center around 45 minutes because ovens are always doing something. The bread is done when the center reaches 200–205°F on an instant-read thermometer, or when a toothpick inserted into the center comes out with a few damp crumbs and no wet batter. If the top is getting too dark before the middle is ready, loosely cover it with foil.
• Step Six (cool and slice)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it out and transfer it to a wire rack. Let it cool completely before slicing. I know. You just made banana bread. But it slices better once it’s cooled, and you deserve at least one good piece that doesn’t fall apart in your hand.

Recipe Tips

• Three large bananas can mean very different things depending on the bananas. Use ripe, brown-spotted bananas. If your bananas are small, use a fourth one.
• If you’re using frozen bananas, thaw them completely, then drain off the liquid before mashing them. The bananas and cottage cheese already add enough moisture to the batter. If you decide to add the liquid anyway, expect the bread to take longer to bake and make sure you check the internal temperature before removing it from the oven.
• Toast the pecans in a dry skillet over medium-low heat, stirring often, until they smell nutty and toasted. Let them cool before they go into the flour mixture. Pecans can go from toasted to burned while you’re looking for a clean spatula, so don’t leave them.
• Fold the batter together until the flour disappears, then stop. Banana bread doesn’t need a long mixing session. It needs you to leave it alone before it gets tough.
• Use the 8½ x 4½-inch loaf pan called for in the recipe. A 9 x 5-inch pan will make a shorter loaf and may finish baking sooner.
• I bake this banana bread at 375°F because I like the darker top, and I’ve found that temperature works better with the cottage cheese. Start checking around 45 minutes. The center should register 200–205°F on an instant-read thermometer, or a toothpick should come out with a few damp crumbs. If the top gets too dark before the middle is done, loosely cover it with foil.
• Let the loaf rest in the pan for 10 minutes, then move it to a wire rack and let it cool before slicing. Fresh banana bread has a way of convincing you not to wait. You do.

Storage and Reheating

• Once the bread has cooled, wrap it well or keep it in an airtight container in the refrigerator for up to 4–5 days. The cottage cheese keeps it soft, but it also means I store this loaf in the refrigerator.
• You can freeze the whole loaf or individual slices for up to 3 months. I like freezing slices because I can take out what I want without committing to the whole banana bread loaf. Wrap them well or put parchment between slices before adding them to a freezer bag.
• Refrigerated or thawed slices are really good toasted. Thick slices can do better in a toaster oven if your pop-up toaster isn’t equipped.
• This banana bread also makes THE BEST French toast. Slightly older slices are easier to dip in custard and cook without falling apart, so this is a good way to finish the last of the loaf.

FAQs

• Can you taste cottage cheese in banana bread?
  No. The cottage cheese bakes into the loaf and adds moisture and richness, but the finished bread tastes like banana bread.
• Do I need to blend the cottage cheese first?
  No. I use small-curd cottage cheese and stir it right into the mashed bananas, eggs, and vanilla. There’s no blender involved.
• Can I use low-fat cottage cheese?
  Sure, but full-fat cottage cheese makes it taste better.
• Can I use frozen bananas?
  Yes. Thaw them completely, drain off the liquid they release, then mash the bananas and use them as directed. Frozen bananas are perfect for this because they’re usually very ripe by the time they make it to the freezer.
• Can I make this banana bread without pecans?
  Yes. Leave them out and make the rest of the recipe exactly the same.
• Can I make this into muffins?
  Yes. Divide the batter between lined muffin cups and bake at 350°F for about 18–22 minutes. Start checking early with a toothpick because muffin pans and ovens enjoy creating their own schedules.
• Can I use Greek yogurt or ricotta instead of cottage cheese?
  You can, but I haven’t tested this loaf with either one. Greek yogurt may change the flavor and texture, while ricotta is generally milder and less tangy. Cottage cheese is what gives this recipe its specific result.
• Why is my banana bread wet in the middle?
  The bananas may have been especially large, the loaf may need more time in the oven, or it may have been sliced before it cooled. Check the center with a thermometer or toothpick before removing it, and make sure you’re using the pan size listed in the recipe.

From My Kitchen Notes

Small observations from the margins.

• I’ve always known the difference between softness and being underdone.
• Lots of things look finished on top long before the middle is ready.
• Adding more has never been a good enough reason to keep something around.
• Knowing what needs to be drained before it weighs everything down is a skill.
• Ripeness has never been the same thing as being past your usefulness.
• I’ve stopped believing everything needs something extra to be worth having.
• Some things turn out better when you know when to leave them alone.

When Regular Banana Bread Isn’t Enough

• Chocolate Chip Banana Bread – One bowl, ripe bananas, chocolate chips.
• Eggnog Banana Bread Muffins – Ripe bananas, eggnog, Christmas brunch.
• Banana Honey Nut Loaf – Honey topping, crunchy nuts, ripe bananas.
• Chocolate Banana Muffins – Chocolate ganache, spicy heat, mashed bananas.
• Chocolate Chip Banana Muffins – Ripe bananas, chocolate chips, cinnamon, maple syrup.

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Banana Bread with Cottage Cheese

This banana bread with cottage cheese has ripe bananas, toasted pecans, and a tender texture that stays that way for days. The cottage cheese is my favorite part of the recipe, and you'd never know it was in there.

Prep Time5 minutes mins

Cook Time50 minutes mins

Total Time55 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana bread with cottage cheese, banana bread with pecans, banana bread without butter, banana bread without oil, cottage cheese banana bread, easy banana bread recipe, full-fat cottage cheese, homemade banana bread, moist banana bread, quick bread recipe, ripe banana bread, toasted pecans

Servings: 10 slices

Calories: 260kcal

Author: Cathy Pollak

Equipment

• 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan For baking the banana bread.
• mixing bowls (large and medium).One for the banana mixture and one for the dry ingredients.
• whisk For combining the dry ingredients.
• rubber spatula For folding the batter without overmixing.
• parchment paper Makes removing the loaf from the pan easier.
• cooling rack Allows air to circulate around the loaf as it cools.
• instant-read thermometer For checking the internal temperature of the banana bread.

Ingredients

• 3 large ripe bananas mashed
• 2 large eggs
• ½ cup (113 g) full-fat small curd cottage cheese
• 1 tsp (5 ml) vanilla extract
• 1¾ cups (219 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• 1 tsp (5 g) baking soda
• ½ tsp (3 g) table salt
• ½ cup (55 g) chopped toasted pecans

Instructions

• Preheat the oven to 375°F (190°C). Grease an 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan with butter and line it with a strip of parchment paper, leaving enough overhang on both sides to lift the banana bread out after baking.
• Mash the ripe bananas thoroughly with a fork in a medium mixing bowl. Add the eggs, cottage cheese, and vanilla extract, stirring until well combined.
  3 large ripe bananas, 2 large eggs, ½ cup (113 g) full-fat small curd cottage cheese, 1 tsp (5 ml) vanilla extract
• Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a separate large mixing bowl. Stir in the chopped, toasted pecans until evenly distributed.
  1¾ cups (219 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 1 tsp (5 g) baking soda, ½ tsp (3 g) table salt, ½ cup (55 g) chopped toasted pecans
• Add the banana mixture to the dry ingredients and gently fold with a spatula until no dry flour remains. Avoid overmixing, which can make the banana bread dense and tough.
• Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 45–50 minutes, checking for doneness around 45 minutes since oven temperatures vary. The top should be deeply golden brown, and an instant-read thermometer inserted into the center should register 200–205°F (93–96°C). Alternatively, a toothpick inserted into the center should come out with a few damp crumbs but no wet batter. If the top browns too quickly before the center finishes baking, loosely cover it with aluminum foil.
• Remove the banana bread from the oven and let it rest in the pan for 10 minutes. Use the parchment overhang to lift the loaf out of the pan, then transfer it to a wire rack to cool completely before slicing.

Notes

• If using frozen bananas, thaw them completely and drain the excess liquid before mashing and measuring.
• I prefer Good Culture full-fat cottage cheese for its flavor, but any full-fat small-curd cottage cheese works. There's no need to blend it before adding it to the batter.
• Toast the chopped pecans in a dry skillet over medium-low heat for a few minutes, stirring frequently until fragrant. Allow them to cool before adding them to the dry ingredients.
• For muffins, divide the batter among lined muffin cups, filling each about three-quarters full. Bake at 350°F (175°C) for approximately 18–22 minutes, checking the centers for doneness.
• Store the cooled banana bread in an airtight container in the refrigerator for 4–5 days. For longer storage, wrap individual slices and freeze for up to 3 months.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Nutrition Facts

Banana Bread with Cottage Cheese

10 portions per recipe

Amount Per Serving (100 g)

Calories 260 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 40mg13%

Sodium 260mg11%

Potassium 230mg7%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 23g26%

Protein 7g14%

Vitamin A 65IU1%

Vitamin C 4mg5%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Banana Bread with Cottage Cheese? I’d love to hear how it turned out – leave a comment below and let me know.

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