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High Protein Cottage Cheese Banana Bread

High Protein Cottage Cheese Banana Bread
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This moist, protein-packed banana bread uses cottage cheese and a scoop of whey protein to deliver over 16g of protein per serving. The texture is tender and lightly sweet, with a subtle tang from the cottage cheese that pairs perfectly with ripe banana.

Ingredients

Scale
  • 1 cup (240g) full-fat cottage cheese
  • 2 large eggs (50g each), room temperature
  • 1 medium ripe banana (120g), mashed
  • 1/4 cup (60g) unsweetened applesauce
  • 1/2 cup (60g) oat flour (made from ground rolled oats)
  • 1 scoop (30g) vanilla whey or plant-based protein powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8×4-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal. This ensures the bread releases cleanly.
  2. In a blender or food processor, combine the cottage cheese, eggs, mashed banana, and applesauce. Blend on medium speed until completely smooth, about 30 seconds. The mixture should be thin and uniform with no visible curds. This step emulsifies the ingredients for a tender crumb.
  3. In a medium bowl, whisk together the oat flour, protein powder, baking soda, baking powder, and salt. Make sure the protein powder is fully incorporated and lump-free; if it clumps, sift it into the bowl.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix, or the bread will become dense. The batter will be thick and slightly bubbly from the soda.
  5. Scrape the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Optionally, sprinkle a few extra rolled oats on top for texture.
  6. Bake on the center rack for 30–35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 25 minutes, tent loosely with foil.
  7. Remove from the oven and let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing—at least 30 minutes. Slicing warm will cause the bread to crumble.
  8. Slice into 4 equal pieces (about 1-inch thick each). Serve plain, or spread with a little butter or Greek yogurt for extra protein. The bread is moist and packs well for a portable breakfast or snack.

Notes

Store leftover slices in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each slice individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat refrigerated slices in a toaster oven at 350°F (177°C) for 5 minutes, or microwave on high for 20 seconds. For a nutty flavor, replace 2 tablespoons of oat flour with almond flour (note that this will slightly change the nutrition profile). If omitting the protein powder, add an additional 1/4 cup (30g) oat flour to maintain structure.

Nutrition

Keywords: high protein banana bread, cottage cheese banana bread, protein bread, healthy banana bread, breakfast bread, high protein snack, banana bread with cottage cheese, whey protein banana bread, low sugar banana bread, easy banana bread

Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-banana-bread/