What happens when two of your favorite recipes collide in the best way possible? You get my Chocolate Chip Cookie Dough Protein Banana Bread – the ultimate mashup of my small-batch protein chocolate chip cookies and my cottage cheese protein banana bread. The result? A soft, moist, chocolate-studded quick bread with dollops of baked-in cookie dough and a big protein punch!
This loaf is everything I want in a treat — indulgent enough to feel like dessert, but balanced enough to enjoy for breakfast or a post-workout snack. With 20g of protein per serving (thanks to protein powder and cottage cheese), no added sugar, and sugar-free chocolate chips, this recipe fuels your day without the crash.
Why You’ll Love This Protein Banana Bread with Cookie Dough Recipe:
- Protein-packed: A blend of cottage cheese and whey protein powder amps up the protein while keeping the bread moist and fluffy.
- No added sugar: Natural sweetness comes from ripe bananas — the riper, the better! (Hot tip: keep a stash of frozen bananas on hand for baking).
- Cookie dough: Making the cookie dough first and letting it firm up in the freezer for about 15 minutes makes it easy to scoop and place on top of the banana bread batter before baking.
- Customizable: Use all-purpose flour or your favorite gluten-free baking blend (THIS is my favorite one for gluten-free baking). I used vanilla whey protein for this version, but have also used a plant-based.
- Versatile: Enjoy a slice as a satisfying breakfast, an energizing afternoon snack, or a wholesome dessert.
Tips for Best Results Baking Protein Banana Bread:
- Use a standard loaf pan (8.5 x 4.5 inches) for even baking.
- Chill the cookie dough before adding to the batter — this helps the dough dollops be easier to scoop up. A melon-baller or mini cookie dough scoop helps the process also.
- Always use very ripe bananas for maximum sweetness and flavor.
- Stick with sugar-free chocolate chips to keep the recipe lower in sugar while still giving you that melty, chocolatey goodness. Milk chocolate or dark chocolate, depending on your preference.
This cottage cheese banana bread with cookie dough in the center is truly a win-win-win: it satisfies cravings, nourishes your body, and delivers all the cozy vibes of homemade baking. I can’t wait for you to try it!
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- ½ cup all-purpose flour or gluten-free baking blend DO NOT use almond or coconut flour or similar, will be too dense.
- ½ cup protein powder of choice I used vanilla whey
- 1/4 (up to) ¼ cup granulated sweetener real sugar or alternative with cup for cup equivalent measuring you might want to lessen or leave out if the protein powder is quite sweet
- ¼ tsp baking soda o
- 2 Tbsp extra virgin olive oil
- 2-3 Tbsp milk start with 2 Tbsp, then mix in more if needed, you don’t want the dough to be too soft though
- 1 cup 2% cottage cheese
- 1 ¼ cup mashed ripe banana about 2 medium
- 2 large eggs
- 1 tsp vanilla
- ¼ cup extra virgin olive oil or other oil of choice
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 1/3 cup protein powder vanilla
- 1 cup all-purpose flour or gluten-free baking blend
- optional *10-20 stevia or monk fruit drops optional, depending on sweetness of protein powder
- as needed Cooking spray
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Instructions
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Pre-heat oven to 350F.
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Make cookie dough first. Add flour, protein powder, sweetener (if desired), and baking soda; mix together.
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Next add oil and milk 1 tablespoon at a time, mixing well. Use more or less milk depending on the consistency; you don’t want it to be too thin. Will be thick and a little sticky.
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Stir in chocolate chips to cookie dough and set bowl in freezer for 15 minutes while you prepare banana bread batter.
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Add cottage cheese, mashed banana (or just the hunks), eggs and oil to blender and blend for about 60 seconds until smooth and well combined.
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Add salt, baking soda, cinnamon, and protein powder to blender, blending for about 30 seconds until incorporated. Next add flour, pulsing in and scraping down sides of blender with spatula, as needed. Do not over blend mixture.
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Depending on your sweetness preference and/or ripeness of bananas or sweetness of protein powder you may want to add 10-20 drops of liquid stevia or monk fruit. I did NOT however, and it was still nicely, lightly sweet.
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Pour mixture into a standard loaf pan that has been liberally sprayed with cooking spray. If desired, sprinkle and desired topping on before baking.
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Bake for 40-50 minutes until center set and toothpick pulls clean. Let cool in pan for 15 minutes; cut in 8 thick slices.
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Store leftovers in fridge for up to 5 days. Reheat in microwave for 10 seconds.
