If you love banana bread but want to level up the nutrition while keeping all the indulgent flavor, this Chocolate Cottage Cheese Protein Banana Bread is a must-try! Packed with 21g of protein per slice, naturally sweetened with ripe bananas, and free of added sugar, it’s the perfect option for breakfast, a post-workout snack, or even a healthier dessert.
Why You’ll Love This Cottage Cheese Banana Bread
- High-Protein Banana Bread – Thanks to cottage cheese, chocolate protein powder and eggs, each slice delivers a satisfying protein boost.
- No Added Sugar – Using very ripe bananas provides natural sweetness, so there’s no need for extra sugar. Plus, most chocolate protein powders are also alternatively sweetened.
- Versatile & Delicious – Enjoy it warm with a spread of nut butter, plain and cold as a grab-and-go snack, or even topped with a dollop of Greek yogurt for extra creaminess.
- Easy to Make & Store – Keeps well in the fridge for up to 5 days or freeze individual slices for 3-6 months for a quick treat anytime!
Ingredient & Pan Tips
- Bananas – The riper, the better! Overripe bananas bring out the best natural sweetness.
- Protein Powder – Use your favorite whey-based chocolate protein powder for the best texture and flavor.
- Flour Options – This recipe works best with all-purpose flour or a gluten-free baking blend. Avoid using almond or coconut flour, as they will significantly alter the texture and the recipe, as written, will not turn out well.
- Cottage Cheese – Adds richness, moisture, and an extra protein punch without making the bread heavy. I used full-fat, but 2% will work also. Avoid zero-fat cottage cheese in this recipe.
- Toppings – Customize with chopped nuts, chocolate chips, or even a sprinkle of sea salt for extra flavor.
- Pan – use a standard 9.5″ x 5″ loaf pan coated with cooking spray for best results. I have not tested yet, but I *think* that would could also make into muffins (fill cups 2/3 high) and reduce baking time to about 25 minutes.
Storage Tips
- Refrigerate: Wrap the chocolate protein loaf tightly and store in the fridge for up to 5 days.
- Freeze for Later: Slice, wrap individual pieces, and store in a zip-top freezer bag for 3-6 months. Just thaw overnight or pop in the microwave for a warm, healthy banana bread snack!
Baking up a loaf of this Chocolate Cottage Cheese Protein Banana Bread is the perfect way to enjoy a treat that’s both delicious and nutritious. Try it out and let me know how it goes!
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This Chocolate Cottage CheeseProtein Banana Bread is next level, I actually outdid myself! Key ingredientsinclude very ripe bananas, chocolate protein powder and cottage cheese. Sprinkledwith some yummy toppings and baked, makes a big ole loaf, that’s great forbreakfast dessert or snack. Smells sooo good, such a treat, No added sugar and21g protein per slice!
- 0.25 cup Low Fat Milk
- 1.00 cup Cottage Cheese
- 2 large eggs
- 0.25 cup Olive Oil
- 1 Mashed Banana (very ripe) about 2 medium (or 10 oz peeled)
- 116 grams Whey Chocolate Brownie Protein Powder (about 4 scoops OR 1 1/3 cup)
- 1 cup All-purpose flour or cup-for-cup equivalent gluten-free baking blend
- 2 Tbsp Cocoa powder
- 0.50 tsp salt Salt
- 1 tsp Baking powder
- Cooking spray
- Toppings:
- 2 Tbsp 14 g, Sugar Free Chocolate Chips
- 2 Tbsp Sliced Almonds
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In blender, pulse together milk, cottage cheese, eggs, olive oil, and mashed banana until smooth.
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In large bowl, toss whisk together dry ingredients including protein powder, flour, cocoa powder, salt and baking powder.
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Mix went ingredients into dry and use spatula to combine.
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Spray standard loaf pan with cooking spray.
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Pour in batter and top with mini chocolate chips and sliced almonds.
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Bake for about 40 – 50 minutes or until toothpick pulls mostly clean from center.
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Let cool in pan on cooling rack for 10-15 minutes before slicing into 8 pieces. Store leftovers in fridge for up to 5 days, or freeze.
