Protein Banana Bread
Published 1/5/2024
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This protein banana bread is everything you love about classic banana bread, but with a protein boost. Cottage cheese is what gives this delicious banana bread its high protein content. It has the most wonderful texture and flavor, is easy to make, and makes for the perfect on the go breakfast!
There’s something so irresistible about baked goods when it’s chilly out. Whether you’re looking for a delicious treat or something to warm you up in the mornings, this protein-packed banana bread is perfect for any occasion.
What’s In Protein Banana Bread
- Ground cinnamon: Cinnamon is always a treat when combined with banana bread. It helps to sweeten it up and gives a wonderful, warm flavor.
- Light brown sugar: Much like traditional banana bread, this recipe has some light brown sugar to make it sweet and flavorful.
- Cottage cheese: Cottage cheese is what makes this a high-protein banana bread recipe. Not only that, but it gives it a lovely, moist texture.
- Ripe bananas mashed: Make sure you use ripe bananas for this recipe. The riper they are, the sweeter and more flavorful your banana bread will be.
- Vanilla extract: Vanilla is always a must when it comes to baking. It adds an extra layer of flavor that really brings everything together.
- 1% milk: We used 1% milk in this recipe for a healthier option, but you can use any type of milk you prefer.
Variations and Substitutions
What makes this the best protein banana bread recipe is not just the secret ingredient of cottage cheese, but the endless possibilities for making it your own tasty creation.
For instance, if you’re not a fan of cottage cheese, you could even try using Greek yogurt instead. It will still give you a protein boost and add a tangy twist to the flavor. Not a fan of cinnamon? No problem! You can substitute it with nutmeg, allspice, or even pumpkin pie spice for a unique twist on this classic recipe.
If you prefer a sweeter bread, you can also add in some chocolate chips, chopped nuts, or dried fruit for some extra sweetness and texture. Or, make a complete chocolate protein banana bread by adding cocoa powder and chocolate protein powder to the mix.
Best Protein Powder
After lots of taste testing, bake testing, and smoothie testing, we’ve finally nailed down our list of the best protein powders –> whey and plant-based.
Tips for Protein Banana Bread
- Be sure you use very ripe bananas. It adds sweetness to the banana bread. If you use non-ripe bananas, you will end up with bland banana bread.
- Don’t overmix the batter. Overmixing can result in a tough and dense bread.
- If you’re using frozen bananas, make sure to thaw them out completely before mashing or blending.
Best Protein Powders
Check out our top protein powder recommendations for baking, smoothies, and everything in between.
Garden of Life
Raw Organic Protein
Simply Tera's
Pure Whey Protein
Sun Warrior
Protein Powder
Garden of Life
Organic Whey Protein
Storage + Freezer Directions
Store any leftover moist banana bread in an airtight container and store it at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To freeze, you can cut it into individual slices or keep it as a whole loaf. Place it in a freezer-safe, airtight container, and store in the freezer for up to 3 months.
Serving Suggestions
As much as we all go bananas for banana bread, it’s nice to enjoy it with some other great dishes. If you’re getting your banana bread fix bright and early, we recommend pairing it with our Smoked Salmon Breakfast Frittata, Deviled Egg Salad, or Air Fryer Bacon.
For something on the sweeter side, you’ve got to try our Blueberry Flaxseed Smoothie, Peanut Butter Cup Overnight Oats, and Apple Pancakes!
Protein Banana Bread
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Wet Ingredients
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- ½ cup cottage cheese
- 2 large eggs
- 3 medium ripe bananas mashed, 1 heaping cup mashed
- 2 teaspoons vanilla extract
- 1/4 cup 1% milk, any milk works
Instructions
- Preheat the oven to 350ºF and spray a standard loaf pan with nonstick cooking spray or line it with parchment paper.
- Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
- Add the cottage cheese to a high-speed food processor and blend until completely smooth. Set aside.
- Next, add brown sugar and butter to a stand mixer and cream them together on low/medium.
- Once creamed, add one egg at a time and beat on low/medium until they are combined with the butter and sugar.
- In a medium bowl, use a fork to mash 3 bananas. Then add banana, cottage cheese, and vanilla to the stand mixer. Mix on low until all ingredients are combined.
- Add the dry ingredients and mix to combine.
- Finally, add the milk to the batter and mix until combined. The batter may be a bit lumpy and thick. That’s OK!
- Transfer the banana bread batter to a lined loaf pan and bake at 350ºF for 30 minutes.
- At 30 minutes, add a tin foil tent to the top of the banana bread to prevent the top from browning too quickly, and continue baking for an additional 25 minutes.
- Remove the banana bread from the oven and let it sit for 10 minutes before removing it from the pan and placing it on a cooling rack.
- Let banana bread cool completely before slicing and serving.
Tips & Notes
- Be sure you use very ripe bananas. It adds sweetness to the banana bread. If you use non-ripe bananas, you will end up with bland banana bread.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
I forgot the cinnamon, but this still turned out so delicious! Perfectly moist on the inside.
My husband couldn’t wait for me to snap a pic before he had to try it! 😉 made with gluten free cup for cup flour and it’s very tasty!
Delicious and easy! My house smelled amazing. Will be making this a ton!
This recipe is great! I didn’t use the tin foil half way through and it did get a little dark, but I don’t mind. I would make this again!
Super moist, delicious and easy!
Banana bread is a weekly staple in our house so love the idea of making this more protein-filled and with cottage cheese that we always have on hand. This might be our new go-to banana bread recipe.
Made mini loaves and adjusted the baking time until they got very brown, the way I like it.
Wowza, can’t believe how easy and good this is!!!! Thanks fit foodie
I used a mix of coconut flour and almond flour to make this GF and it came out really moist and delicious! It did require a bit more time in the oven because of the substitution but it worked well. I also added chocolate chips to get my toddler more interested.
I really like the idea of adding cottage cheese- you couldn’t even tell there was any in it. Mine was a little runny so next time I will add less milk. Otherwise, the bread was moist and had good flavor.