I am a big fan of banana bread, and have made many versions of it at my age. Now believe me when I say that this cottage cheese oatmeal banana bread is at the top of my list.
❤️why you will love this cottage cheese banana bread recipe
- Simple and wholesome ingredients.
- It is protein-packed and high in fibre.
- It turns out moist and flavorful, without being dense.
- Easy to make - all you need to do is process the ingredients using your blender.
🥘ingredients you will need
- Rolled oats: Use certified gluten-free oats to make this recipe gluten free.
- Eggs: Use room-temperature eggs as they mix more evenly into the batter, ensuring a smoother texture and better rise during baking.
- Cottage Cheese: Feel free to use full-fat or low-fat, based on your preference.
- Bananas: Ensure they are ripe with brown spots for natural sweetness and moisture.
- Vanilla Extract.
- For some sweetness, you will need some Maple Syrup or Honey.
- Brown Sugar (Optional): I also used some brown sugar, but you can leave this out if you prefer your banana bread less sweet.
- Cinnamon.
- Baking Soda & Baking Powder: We use both to help the bread rise and achieve a light texture.
- Chopped Walnuts (Optional): Add crunch and a nutty flavor. Feel free to substitute with pecans or omit for a nut-free version.
⏲️how to make it
Start by blending the rolled oats into a fine flour. Once that’s done, transfer it to a bowl and set it aside.
We then add the wet ingredients to the blender first, followed by the dry ingredients (except the oat flour). The reason we do this is to ensure easier blending - so unless you are using a very powerful blender, I recommend adding the ingredients in this order as it works best.
Add the oat flour back into the blender and blend until all the ingredients are fully incorporated. Do not forget to scrape off the sides of the blender!
Next, pour the batter into a greased or parchment-lined 9 x 5-inch loaf pan. Bake the banana bread in a preheated oven at 350°F (180°C) and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. Serve or store it for later!
👩🏽🍳Kate's tip
Sprinkle a few rolled oats over the batter in the baking tin before baking to give the banana bread an appealing finish.
optional add-ins
I used chopped walnuts for this cottage cheese banana bread recipe, feel free to use any of the following add-ins:-
- Dark Chocolate Chips: For a sweeter twist, mix in some chocolate chips.
- Dried Fruits: Raisins, cranberries, or chopped dates add a touch of natural sweetness.
- Seeds: Add some chia seeds or flaxseeds to boost the nutritional value of your banana bread and to add some crunch.
- Spices: Add a pinch of nutmeg, ginger, pumpkin spice, or your favorite spices.
refrigeration and freezing
Make sure your banana bread is completely cooled before storing it. Keep it in an airtight container and store in the fridge for up to 1 week.
Similarly, you want to allow the banana bread to cool completely before freezing it. Slice it for easier portioning, wrap each slice in plastic wrap or aluminum foil, then place the wrapped slices in a freezer-safe bag or container. Store in the freezer for up to 2-3 months.
When ready to enjoy, defrost slices at room temperature or warm them in the microwave, oven, air fryer or toaster.
more banana bread recipes
more healthy recipes
- Cottage Cheese Avocado Toast
- Easy Pina Colada Smoothie
- Air Fryer Honey Roasted Carrots
- Ninja Foodi Dinner Recipes
- Strawberry Pineapple Banana Smoothie
📖 Recipe
Cottage Cheese Oatmeal Banana Bread
Ingredients
- 2¼ cups rolled oats
- 3 large eggs (at room temperature)
- ½ cup cottage cheese
- 3 medium to large ripe bananas
- 1 teaspoon vanilla extract
- 6 tablespoon maple syrup or honey
- ¼ cup brown sugar - approximately 55 g (optional)
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup chopped walnuts - approximately 30 g (optional add-in, see notes below)
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9 x 5 (23cm x 13cm) loaf pan.
- Blend the rolled oats in a blender until they form a fine flour. Transfer to a bowl and set aside.
- Add the remaining ingredients to the blender in the order listed (starting with the liquids). Process until smooth and well combined.
- Add the blended oat flour back into the blender and blend until fully incorporated.
- Carefully fold in chopped walnuts if using.
- Pour the batter into the greased or parchment-lined loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the banana bread from the oven and allow it to cool in the pan for about 10-15 minutes, before transferring to a wire rack to cool completely. Serve or keep it in an airtight container for later.
Notes
- Dark Chocolate Chips: For a sweeter twist, mix in some chocolate chips.
- Dried Fruits: Raisins, cranberries, or chopped dates add a touch of natural sweetness.
- Seeds: Add some chia seeds or flaxseeds to boost the nutritional value of your banana bread and to add some crunch.
- Spices: Add a pinch of nutmeg, ginger, pumpkin spice, or your favorite spices.
Megan
Can I use quick oats?
Kate Hahnel
Yes, you can use quick oats.
Melissa
Love this recipe, I add a 1/4 cup of protein with an equal amount of high protein skim milk (Joya) 1 tsp of ground chia, 1 tsp of ground flax seed, 2 tsps of hemp seed, sometimes I will add mini 70% dark chocolate chip, I don't add the brown sugar.....it's a success every time, and very filling
Kate Hahnel
Thank you! So glad you loved the recipe. I cant wait to try out your version with the chia and flax seeds!
Mark Andrew
Loved this !! super moist...My dad who hates banana bread even loved it. I did not add brown sugar, just a 1/4 cup maple syrup thats it. I added dates as well as the nuts. Def saving this recipe.
Kate Hahnel
Happy you loved the recipe. Have a lovely day!!