BlogCarnivore RecipesHigh Protein RecipeKeto RecipesLow-CarbRecipeSuccess StoriesWW Recipes

Cottage Cheese Banana Bread with Blueberries

Updated on 5 min read

Quick Description

This Cottage Cheese Banana Bread with Blueberries is a delicious, protein-packed twist on the classic banana bread. It’s soft, moist, lightly sweetened with maple syrup, and bursting with juicy blueberries in every slice. With blended cottage cheese for extra creaminess and almond flour for a tender crumb, this healthy loaf makes the perfect breakfast, snack, or lunchbox treat the whole family will love.

Servings & Timing

Serves: 10–12 slices
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: ~1 hour

Ingredients List

  • 2 ripe bananas, mashed
  • 3 medium eggs
  • ½ cup cottage cheese (blended until smooth)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 ½ cups almond flour
  • 1 tsp baking soda
  • 1 tsp cardamom (or cinnamon)
  • 1 cup blueberries (plus extra for topping) — fresh or frozen, no need to thaw

Instructions

1. Preheat the Oven & Prepare the Pan

  • Preheat your oven to 350°F (175°C).
  • Grease or line a loaf pan with parchment paper.

2. Mix the Wet Ingredients

  • In a mixing bowl, combine mashed bananas, eggs, blended cottage cheese, maple syrup, and vanilla extract.
  • Whisk until smooth and well combined.

3. Add the Dry Ingredients

  • Add almond flour, baking soda, and cardamom (or cinnamon).
  • Mix until a thick batter forms — do not overmix.

4. Fold in Blueberries

  • Gently fold 1 cup blueberries into the batter.
  • If using frozen blueberries, fold them in straight from the freezer.

5. Transfer & Top

  • Pour the batter into the prepared loaf pan.
  • Sprinkle a few extra blueberries on top for a beautiful finish.

6. Bake

  • Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  • If the top begins to brown too quickly, cover loosely with foil.

7. Cool & Serve

  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
  • Slice and enjoy warm or chilled.

Nutrition (per slice, 12 slices, approx.)

  • Calories: 170–190
  • Protein: 7–9g
  • Carbs: 10–12g
  • Fat: 11–13g
  • Fiber: 2–3g

(Varies based on banana size and amount of blueberries.)

Benefits

  • High-Protein: Cottage cheese + eggs boost the protein content.
  • Gluten-Free: Almond flour gives a tender, moist crumb.
  • Kid-Friendly: Mild flavor, soft texture, and naturally sweet.
  • Refined Sugar-Free: Sweetened naturally with bananas and maple syrup.
  • Moist & Rich: Blended cottage cheese keeps the loaf incredibly soft.

Additional Notes

  • Use Very Ripe Bananas: They add moisture and sweetness.
  • Blueberry Tip: Toss blueberries in a teaspoon of almond flour if you want them to distribute more evenly.
  • Texture Options: Almond flour keeps the bread moist—avoid using coconut flour as a substitute.
  • Storage: Keeps beautifully for several days and tastes even better the next day.

Dietary Info

  • High-Protein: Yes
  • Gluten-Free: Yes
  • Dairy-Free Option: Use dairy-free cottage cheese
  • Low-Sugar: Yes
  • Vegetarian: Yes

Brief Introduction

This blueberry-studded banana bread is a wholesome upgrade to the classic recipe. The cottage cheese adds moisture, protein, and creaminess without changing the flavor, making each slice tender and soft. Almond flour keeps the loaf naturally gluten-free while adding healthy fats for a satisfying bite. Perfect for breakfast, after-school snacks, or meal prep!

Step-by-Step Cooking Guide

  1. Mash Bananas: Ensure a smooth, lump-free base.
  2. Combine Wet Ingredients: Add eggs, cottage cheese, syrup, and vanilla.
  3. Add Dry Ingredients: Mix in almond flour, baking soda, and spices.
  4. Fold Blueberries: Gently incorporate without overmixing.
  5. Bake: Cook until golden and fragrant.
  6. Cool & Slice: Cooling helps set the loaf properly.

Ingredient Details & Substitutions

  • Almond Flour: Provides moisture and keeps the bread tender—do not replace with wheat flour at equal ratios.
  • Cottage Cheese: Blending creates a creamy base; can substitute with Greek yogurt.
  • Maple Syrup: Adds light sweetness; feel free to use honey or sugar-free syrup.
  • Cardamom: Adds a warm, aromatic flavor; cinnamon works perfectly as well.
  • Blueberries: Fresh or frozen both work—no need to thaw frozen berries.

Recipe Variations & Serving Suggestions

Chocolate Chip Banana Bread

Add ½ cup dark chocolate chips.

Nutty Banana Bread

Fold in ½ cup chopped walnuts or pecans.

Cinnamon Swirl Banana Bread

Add a cinnamon + maple syrup swirl before baking.

Serving Ideas

  • Add a spread of peanut butter or almond butter.
  • Serve with yogurt for a high-protein breakfast.
  • Toast a slice and drizzle with honey.

Storage & Make-Ahead

  • Room Temperature: Store for up to 2 days in an airtight container.
  • Refrigerate: Lasts up to 5 days and stays moist.
  • Freeze: Freeze individual slices for up to 2 months; thaw overnight.

FAQs

Can I use Greek yogurt instead of cottage cheese?
Yes, it works very well and gives a slightly tangier flavor.

Can I use coconut flour?
No, coconut flour absorbs too much moisture and will change the texture.

Can I use frozen blueberries?
Yes — add them straight from the freezer to prevent the batter from turning purple.

Why is my bread crumbly?
It may be slightly underbaked or overmixed. Allow it to fully cool before slicing.

Optional Personal Story

I created this Cottage Cheese Banana Bread with Blueberries as a nutritious twist on a family favorite. My kids love the burst of berries, while I love that it’s packed with protein and naturally sweetened. It’s become a weekly staple in our home, especially for breakfasts and lunchboxes!

You may also like...