Cottage Cheese Carrot Cake Banana Bread
I didn’t think banana bread could get better… but then I added carrots, cozy spices, and a creamy glaze, and suddenly it felt like it needed its own moment. This isn’t just banana bread—it’s like if banana bread and carrot cake had a love child, and now it’s the only thing I want with my morning coffee. Truly, carrot cake banana bread is the next level breakfast option. The cottage cheese keeps it super moist and adds some sneaky protein, but honestly? It just tastes like something you’d grab from your favorite bakery.
The glaze on top is light and creamy, not too sweet, and gives the whole carrot cake banana bread that finished feel without being over the top. I’ve been keeping a loaf in the fridge for easy breakfasts, but it also hits in that late afternoon slump when you want a treat but still want to feel like you’re winning at life. Simple, cozy, and kind of the best of both worlds.
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Recipe Tips
Blend the cottage cheese: If you’re not into the texture, blend it smooth before adding for that extra creamy finish.
Tent with foil: If the top is browning too quickly while baking, lightly cover it with foil to prevent burning while the center cooks through.
Let it cool before glazing: This helps the glaze set nicely instead of melting into the loaf.
Serve chilled or room temp: It tastes amazing cold from the fridge or let it sit out for a bit for that softer texture.
Ingredient Swaps: No cottage cheese ? Use Greek yogurt for a similar creamy texture. No maple syrup ? Honey or agave work just as well for carrot cake banana bread. Want more spice ? Add extra cinnamon or a pinch of cloves for deeper warmth. No walnuts or pecans ? Leave them out or sub with sunflower seeds for crunch. Dairy-free ? Use dairy-free cream cheese and yogurt in the glaze to keep it light but creamy.
Storage: Store this carrot cake banana bread loaf in an airtight container in the fridge for up to 7 days. It actually gets better after a day or two as the flavors settle, and the glaze firms up nicely. You can also freeze individual slices (without glaze) for up to 2 months—just thaw overnight in the fridge and glaze fresh, or eat as-is.
For serving, carrot cake banana bread is great straight from the fridge, but if you prefer it warm, pop a slice in the microwave for 15-20 seconds or reheat in a toaster oven until just warmed through.
More Easy Dessert Recipes:
Cottage Cheese Carrot Cake Banana Bread
Ingredients
For the bread:
- 1 3/4 cups all-purpose flour or gluten-free 1:1 flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 3 medium bananas ripe and mashed
- ½ cup cottage cheese
- 3 tbsp maple syrup or honey
- 2 medium eggs
- 1 tsp vanilla extract
- ½ cup shredded carrot
- ¼ cup chopped walnuts or pecans
For the glaze:
- 4 oz cream cheese softened
- 2 tbsp greek yogurt
- 3 tbsp maple syrup or honey
- 1/4 cup powdered monkfruit sweetener
- ½ tsp vanilla bean paste
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, mash bananas, then stir in cottage cheese, maple syrup, eggs, and vanilla.
- Combine: Slowly fold the dry ingredients into the wet, then mix in shredded carrots and walnuts (if using).
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Make the glaze: Blend Greek yogurt, powdered monkfruit, cream cheese, maple syrup, and vanilla until smooth.
- Drizzle or spread glaze on cooled banana bread and enjoy!
