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Chocolate Cottage Cheese Protein Banana Bread levels up the nutrition and flavor of everyone’s favorite quick bread! Not “just like grandma’s” but instead 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.
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Chocolate Cottage Cheese Protein Banana Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

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!

Course: Breakfast, Dessert, Snack
Keyword: banana, chocolate, cottage cheese, protein powder
Servings: 8 slices
Calories: 285 kcal
Ingredients
  • 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
Instructions

  1. Pre-heat oven to 350F degrees.

  2. In blender, pulse together milk, cottage cheese, eggs, olive oil, and mashed banana until smooth.
  3. In large bowl, toss whisk together dry ingredients including protein powder, flour, cocoa powder, salt and baking powder.
  4. Mix went ingredients into dry and use spatula to combine.
  5. Spray standard loaf pan with cooking spray.
  6. Pour in batter and top with mini chocolate chips and sliced almonds.

  7. Bake for about 40 – 50 minutes 9 (in pre-heated 350F oven) or until toothpick pulls mostly clean from center.

  8. 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.
Recipe Notes