Description

A moist and tender banana bread enriched with cottage cheese that adds extra protein and moisture without overpowering the flavor. This easy-to-make bread is perfect for using ripe bananas and makes a satisfying breakfast or snack. It includes chocolate chips for a delicious touch but can be customized with nuts or left plain.

Ingredients

Scale

Wet Ingredients

2/3 cup brown sugar (packed firmly for better moisture)
2 eggs (room temperature, about 70°F)
1/2 cup oil
1/2 cup cottage cheese (preferably thicker texture, like Good Culture)
1 1/4 cup mashed banana
1 1/2 tsp vanilla extract
1 tsp salt
1/4 teaspoon ground cinnamon

Dry Ingredients and Fold-ins

1 1/2 cups all-purpose flour (King Arthur recommended)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup chocolate chips (semi-sweet, Ghirardelli recommended)

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F and grease a 9×5 inch loaf pan or 8×8 inch baking dish with oil or cooking spray to prevent sticking and ensure even baking.
Cream Sugar and Eggs: In a large mixing bowl, combine the brown sugar and room temperature eggs. Beat together for about 1 minute until well combined and slightly lighter in color to incorporate air for a tender crumb.
Add Wet Ingredients: Stir in the oil, cottage cheese, mashed banana, vanilla extract, and salt into the sugar and eggs mixture. Mix until just combined; the batter will be slightly lumpy due to cottage cheese curds, which adds moisture and texture.
Combine Dry Ingredients and Fold In: In a separate bowl, whisk together flour, baking powder, baking soda, and cinnamon. Pour dry ingredients into the wet mixture and fold gently with a spatula or wooden spoon until just combined to avoid tough bread. Fold in chocolate chips carefully at the end to keep them intact.
Pour and Bake: Transfer the batter into the prepared pan, smoothing the top gently. Bake at 350°F for 45-55 minutes, checking at 45 minutes by inserting a toothpick into the center. The toothpick should come out clean or with a few moist crumbs. Avoid overbaking.
Cool and Remove from Pan: Let the bread cool in the pan for 20 minutes to set. Then, run a thin knife around the edges and invert onto a wire rack to cool completely for neat slicing and optimal texture.

Notes

Use very ripe bananas with lots of brown spots for maximum sweetness and moisture.
Overmixing the batter after adding flour can make the bread tough; fold gently just until combined.
If using large curd cottage cheese, blend it quickly for a smoother batter to avoid lumpy pockets.
Check doneness with a toothpick, as the chocolate chips may leave colored streaks which is normal.
Allow the bread to cool completely before slicing to maintain moist and tender texture.
Store wrapped at room temperature for up to 3 days or refrigerate up to 1 week.
Freeze individual slices wrapped in plastic for up to 3 months; thaw at room temperature or warm in microwave/toaster.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Keywords: banana bread, cottage cheese, moist banana bread, easy banana bread, chocolate chip banana bread, high protein banana bread, breakfast bread, snack bread