Cottage Cheese Banana Bread with Blueberries

Cottage Cheese Banana Bread with Blueberries

Moist, protein-rich banana bread bursting with juicy berries and cottage cheese creaminess!

A comfort bake that tastes like a warm hug — wholesome, tender, and naturally sweet.

This Cottage Cheese Banana Bread blends the familiar sweetness of ripe bananas with the creamy richness of cottage cheese for a loaf that is exceptionally moist and soft. The cottage cheese melts seamlessly into the batter, adding subtle creaminess and protein without overpowering the flavor. Fresh or frozen blueberries dot the crumb with vibrant pops of color and juicy bursts, creating a loaf that feels indulgent yet balanced. Each slice is tender, fragrant with cinnamon and vanilla, and perfect for breakfast, snack time, or dessert.

When sliced, it’s soft, fluffy, and studded with violet-blue fruit that melts into the banana-rich crumb.

Ingredients

Wet Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup cottage cheese
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Mix-ins:

• 1 cup fresh or frozen blueberries
• Optional: 1 tbsp flour (to coat berries)

Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper, allowing a slight overhang for easy removal after baking.
2. In a large bowl, whisk together the mashed bananas, cottage cheese, eggs, honey or maple syrup, melted coconut oil or butter, and vanilla extract. The mixture should appear smooth and creamy, with the bananas fully incorporated.
3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Stir well to evenly distribute the leavening agents and spices throughout the dry ingredients.
4. Gradually fold the dry ingredients into the wet mixture just until combined. Avoid overmixing, as this can make the loaf dense rather than tender. The batter should be thick but smooth.
5. If using, toss the blueberries in 1 tablespoon of flour to help prevent them from sinking during baking. Gently fold the blueberries into the batter, taking care not to crush them.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra blueberries over the surface for an inviting finish.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The top should be lightly golden and slightly domed.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps the structure set while keeping the crumb moist.