Banana Cottage Protein Bread

A moist, golden loaf that marries classic banana-bread comfort with a serious protein boost from 4% milkfat cottage cheese and vanilla whey protein po...

10 slices
American Cuisine
🟡Intermediate★★★☆☆
Jun 19, 2025
24 views

Ingredients

🌾

1 1/4 cup

all-purpose flour

150 g, sifted

🍎

2 tablespoons

olive oil (or avocado oil)

room temperature

📦

1/2 cup

vanilla whey protein powder

60 g, high-quality for best texture

🥛

1 cup

4% milkfat cottage cheese

240 g, room temperature, well-drained

📦

1/4 cup

mini dark chocolate chips

optional, for added indulgence

🍎

2 medium

ripe bananas

heavily speckled, about 220 g peeled

📦

3 tablespoons

maple syrup

or runny honey

📦

1 1/2 teaspoons

baking powder

🥩

2

large eggs

room temperature

🌶️

1/2 teaspoon

fine sea salt

🌶️

1 teaspoon

ground cinnamon

📦

1 teaspoon

pure vanilla extract

📦

1/4 teaspoon

baking soda

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Preheat the oven to 350°F (175°C) with the rack positioned in the center, then line a 9×5-inch loaf pan with parchment, leaving an overhang so the bread lifts out cleanly; this prevents sticking and ensures even browning on the sides.
Step 2
Drain the 4% milkfat cottage cheese in a fine-mesh strainer for about 5 minutes to remove excess whey; let it come to room temperature, then blend it in a high-speed blender until completely silky; puréeing eliminates curds, yielding a fine, cake-like crumb instead of visible cheese pockets.
Step 3
Add the ripe bananas and the pure vanilla extract to the blender and process until the mixture is smooth and lightly aerated; this step maximizes banana flavor distribution and integrates the vanilla early for depth.
Step 4
In a large mixing bowl, vigorously whisk the large eggs for about 30 seconds until frothy—introducing air here helps the dense, protein-rich batter rise more gracefully.
Step 5
While whisking, slowly pour the banana–cottage mixture into the eggs in a steady stream; the gradual addition prevents the eggs from scrambling and forms a stable emulsion.
Step 6
Drizzle in the olive oil (or avocado oil) and the maple syrup, whisking until the batter looks glossy and homogenous; the fat coats proteins, giving tenderness, while the syrup balances sweetness without refined sugar.
Step 7
In a separate bowl, sift together the all-purpose flour, vanilla whey protein powder, baking powder, baking soda, fine sea salt, and ground cinnamon; sifting breaks up clumps and evenly disperses the leaveners so the loaf rises uniformly.
Step 8
Add the dry mixture to the wet mixture and fold with a silicone spatula just until no dry pockets remain; over-mixing develops excess gluten from the flour, creating a tough loaf, so stop when you still see a few tiny streaks.
Step 9
If using, sprinkle in the mini dark chocolate chips and give one final gentle fold; adding them last prevents the chips from settling and keeps them suspended throughout the crumb.
Step 10
Scrape the batter into the prepared loaf pan, smooth the top with an offset spatula, and tap the pan firmly on the counter twice to expel large air pockets that could tunnel the crumb.
Step 11
Bake for 45–55 minutes, rotating the pan after 30 minutes for even coloration, until the top is deep golden, a skewer inserted at the center comes out with only a few moist crumbs, and an instant-read thermometer registers 200°F (93°C).
Step 12
Cool the loaf in the pan for 10 minutes to allow structure to set, then use the parchment sling to transfer it to a wire rack; cool completely—at least 1 hour—before slicing so the proteins can firm up and slices stay intact.

✨Chef's Tips

  • ★For ultra-moist results, choose overripe bananas with black speckles; their higher fructose content caramelizes in the oven, enhancing sweetness without extra sugar.
  • ★Drain the 4% milkfat cottage cheese in a fine-mesh strainer for 5 minutes and let it come to room temperature; removing excess whey and warming the cheese helps the oil emulsify smoothly, preventing oily streaks in the batter.
  • ★To avoid lumps and ensure accuracy, sift all-purpose flour before measuring and spoon it gently into the measuring cup without packing.
  • ★Leftover slices freeze beautifully: wrap each slice in plastic, place in a zip bag, and freeze up to 2 months; reheat from frozen in a toaster oven at 325°F (160°C) for 8 minutes for a freshly baked texture.
banana breadprotein breadhigh protein bakinghealthy snackpost workout