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Moist high-protein banana bread loaf with golden domed top, neat slices and walnut-speckled tender crumb.; title text reads Moist High-Protein Banana Bread Recipe
Good Fork Daily Editorial Kitchen

Moist High-Protein Banana Bread Recipe

Moist high-protein banana bread made with cottage cheese, Greek yogurt and eggs, with no dry protein-powder crumb.
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Prep Time 18 minutes
Cook Time 55 minutes
Cooling 2 hours
Total Time 3 hours 13 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour 210 grams
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups mashed ripe banana 340 grams
  • 1 cup cottage cheese
  • 1/2 cup Greek yogurt
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1/4 cup neutral oil
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts optional

Equipment

  • Blender
  • 9-by-5-inch loaf pan
  • Parchment
  • Instant-read thermometer

Method
 

  1. Heat oven to 350°F, line a 9-by-5-inch pan and grease exposed sides.
  2. Whisk flour, baking soda, powder, salt and cinnamon.
  3. Blend banana, cottage cheese, yogurt, eggs, maple, oil and vanilla smooth.
  4. Fold wet into dry just until combined; fold in walnuts.
  5. Bake 50 to 60 minutes until a tester has moist crumbs and the center is about 200°F.
  6. Cool 15 minutes in the pan, then at least 2 hours on a rack before slicing.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends refrigerating perishable leftovers promptly and reheating leftovers safely.
  • This recipe was developed through culinary research and editorial review.