Kitchen Disaster: Cottage Cheese Banana Bread

Some people have asked me how I choose the recipes I put on this blog.  I usually put any new recipe I try, because usually everything is pretty good and worth sharing.  But usually does not mean always.  Let’s use a bread recipe as an example.

I have been on a mission to rid my freezer and fridge of things that need to be used up.  Last week I decided to use the rest of a container of cottage cheese and some bananas I had frozen.  It seemed like an OK recipe.  The only ingredient out of the ordinary was the cottage cheese.  I thought it might create a creamy texture with a little tang.  Kind of like yogurt.  I think it was actually the downfall of this bread.  The cottage cheese curds baked in the bread created a truly funky texture.  The bread took a lot longer to bake than instructed below.  Even after 40 minutes in the oven the middle was gooey.  After 50 minutes I took it out of the oven and after cooling I sliced it up revealing a still undercooked center.  The edges were OK, but I ended up throwing the loaf away after eating half of a piece I had toasted and buttered.  And I don’t throw food away easily.  It just wasn’t worth it.

So, unlike other posts on Hottie Biscotti, this recipe is one that I do not recommend.  If you have a good bread recipe that uses cottage cheese, then please let me know.  At this point I am not likely to try another baked good where cottage cheese is involved.

Here is the recipe, and the source.

Cottage Cheese Banana Bread


  • 2 ripe bananas
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup canola oil
  • Shake of cinnamon


  1. Preheat oven to 325*F.
  2. Coat loaf pan with non-stick spray.
  3. Combine ingredients in large mixing bowl. Blend well.
  4. Pour batter into loaf pan; spread evenly.
  5. Bake for 32-35 minutes.