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This whole wheat banana cottage cheese bread is the perfect balance of wholesome ingredients and indulgent texture (that crunchy sugar topping on top!). Whether as breakfast, a snack, or a treat, it’s bound to become a family favorite!
I had lots of overripe bananas staring at me! Then the ridiculously expensive eggs (almost $5.00 for a dozen as of now!). Then I just love cottage cheese and constantly finding ways to incorporate it into my baking. So, I thought, it gotta be banana bread/cake made without eggs and with cottage cheese LOL!
Banana bread is a timeless classic, but this 100% whole wheat banana cottage cheese bread takes it to a whole new level. It’s incredibly moist, light, and packed with flavor, all while delivering a protein boost from cottage cheese. Despite being made with whole wheat flour, this banana bread is anything but dense. Your family will love it, just like mine does!
Why This Banana Bread Stands Out
1. It’s very banana-y: It uses quite a bit of bananas and your house smells heavenly when it bakes
2. 100% whole wheat: No refined flour, yet still tender and light.
3. Extra protein: Cottage cheese adds a protein boost while enhancing moisture.
4. Naturally sweetened: A mix of bananas, brown sugar, and honey keeps it delicious without being overly sweet.
5. Crunchy top crust: A sprinkle of turbinado sugar creates a thin, crisp topping that contrasts beautifully with the soft interior.
6. Easy and foolproof: No complicated techniques—just blend, fold, and bake!
My kids hate cottage cheese but love this bread
Well, they didn’t know there was cottage cheese in the bread. You can’t taste it at all in case you are wondering! They love this 100% whole wheat banana bread a lot! The texture is great and not crumbly! Super moist but not dense!
100% Whole Wheat Banana Cottage Cheese Bread
Ingredients
- 400 g mashed bananas about 4 medium bananas
- 180 g 4% cottage cheese blended smooth
- 113 g oil vegetable, canola, or melted coconut oil
- 70 g brown sugar
- 85 g honey
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 226 g whole wheat flour
- 100 g toasted walnuts chopped
- 1 Tbsp Turbinado sugar for topping
Instructions
- Line a 9 x 5 inch loaf pan with parchment paper on the long side, overhanging for easier removal later
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. If the walnuts are untoasted, spread them on a baking pan and bake for 5 minutes until nutty. Let them cool down a bit and then chop into smaller pieces
Prepare the batter:
- In a food processor, combine bananas, cottage cheese, oil, brown sugar, honey, vanilla extract, salt, baking soda, and baking powder. Blend until smooth.
- Transfer the mixture to a bowl and gently fold in whole wheat flour and toasted walnuts until just combined. Avoid overmixing to keep the bread light.
- Pour batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar. This creates a delightful crunch after baking.
Bake:
- Bake for 55-60 minutes, checking for doneness at 55 minutes. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If it's not done, bake for another 5 minutes and check again
- The bread is darker in color because it uses 100% whole wheat flour, honey, and brown sugar.
Cool down:
- Let the bread cool in the pan for 10 minutes, then use an offset spatula to loosen the edge on the short side if needed and lift it out using the parchment paper and place on a wire rack to cool completely.
How to store:
- Please let the bread cool down completely before serving. I store the bread back in the loaf pan uncovered to preserve the crunchy topping. It tastes even better the next day
How to serve:
- I suggest cutting the bread in the middle and then cut into how many slices you want to serve. I put the cut end together to prevent the crumb from drying out and store it back in the loaf pan. The bread stays soft and moist for 3-4 days at room temperature
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Suggested Ingredient Substitutions
1. Bananas: If fresh bananas aren’t available, frozen and thawed bananas work well too. Just make sure to remove extra liquid after thawing
2. Cottage cheese: Plain full-fat Greek yogurt or ricotta can be used for a similar texture and protein boost.
3. Oil: Swap with melted coconut oil or unsalted butter for a richer flavor.
4. Brown sugar: Can be replaced with coconut sugar
5. Honey: Maple syrup or agave nectar can be used, though they may slightly alter the texture.
6. Vanilla extract: Almond extract can be substituted for a different flavor twist.
7. Whole wheat flour: White whole wheat flour provides a milder flavor while keeping it 100% whole grain. The color of your bread will be lighter too
8. Toasted walnuts: Pecans, almonds, or even sunflower seeds can be used, or omitted for a nut-free version.
9. Turbinado sugar (for topping): Regular sugar or coarse raw sugar can also create a crunchy top.
Tips for the Best Whole Wheat Banana Bread
1. Use overripe bananas: The riper the bananas, the better the flavor and moisture. Look for deep yellow bananas with plenty of brown spots.
2. Blend the cottage cheese: This ensures a smooth texture, preventing pockets of cheese in the final bread.
3. Measure flour correctly: Spoon and level the flour instead of scooping to avoid packing too much flour, which can make the bread dry.
4. Toast the walnuts: This enhances their flavor and adds a delicious crunch.
5. Do not overmix: Once you add the flour, fold gently until just combined to maintain tenderness.
6. Check for doneness: Ovens vary, so start testing at 55 minutes to avoid overbaking.
7. Preserve the crunchy top: Store the bread uncovered in the loaf pan to keep the turbinado sugar topping crisp.
8. Storage: The bread stays soft and moist for 3-4 days at room temperature. If storing for longer period of time, wrap it tightly and freeze, but note that the sugar topping may soften after thawing. Simply thaw at room temperature before serving
