What makes this recipe special
Banana bread is always a delightful experience, however, it’s common for it to be on the heavy, sugary, and overall rich side. Using cottage cheese for this recipe makes the bread extremely moist and soft, as well as adds protein, and reduces the need for oil and/or butter. This allows the recipe to be more than just a sugary snack; rather, it can be enjoyed as a balanced breakfast, a snack to eat after a workout, or just a simple snack for the day.
This recipe has a more nutritious value than a simple banana bread and stays true to the good taste. The process is simple as well, with just a few bowls, easy instructions, and a straight foward clean up.
Ingredients (makes one standard loaf, ~ 10–12 slices)
Wet ingredients instructions
- You have to puree 2-3 very ripe bananas (most ripe sight seen as many brown spots) until they’re smooth.
- You have to mix in 2 large eggs (room temperature)
- 1/2 to 3/4 cup full-fat cottage cheese (drained slightly if very watery) ,
- 1 to 2 tsp vanilla extract
- 1/4 to 1/3 cup maple syrup or honey (during this make sure to adjust the sweetness as the ripe bananas add natural sugar)
- 1 to 2 tsp vanilla extract.
Dry ingredients instructions
- 1¾ – 2 cups all-purpose flour (or a mix: e.g. half all-purpose + half whole-wheat pastry flour / oat flour)
- 1 tsp baking soda
- ½–1 tsp baking powder (optional — can help rise especially if using heavier flour)
- ½ tsp salt
- 1 tsp ground cinnamon (optional, for warmth and flavour)
Add on instructions
In the same mixing bowl,
- optional add 1/4 to 1/2 cup of chopped nuts (walnuts or pecans)
- 1/4 to 1/2 cup of dark or semi sweetner chocolate
- 1/2 cup of dried fruits (raising or cranberries) or nuts
- Recettes, also (spices that can be used are, extra cinnamon, nutmeg, or cardamom).
Instructions
- Preheat oven to 350 °F. You want to grease a 9 by 5 inch (or about the same) loaf pan with parchment paper.
- Combine flour, baking soda and powder (if applicable), salt, and cinnamon in a different bowl and mix together.
- Pour the liquid mixture in with the bowl of dry flour and carefully mix together with a rubber spatula or a wooden spoon, just until the mixture forms a batter and there are no dry lumps. Make sure not to overmix, as the goal here is to not activate the gluten and make the bread tough.
- If you are adding in any mix-ins (e.g. nuts, chocolate, etc.) you are going to do the same stull you just did and fold them in very carefully.
- Pour batter into the loaf pan and make sure the top is even.
- Place in the oven for a bit of 50 to 60 minutes or until you can stick a toothpick in the loaf and have it come out clean. if it is not clean, there are still loose batter in there, and if there are only a couple strands then it is playing it too safe. If you ever see the top getting too golden, you can cover it with a piece of cheeseface tent around the 30 minute mark.
- Take the loaf out of the oven and let it sit in the pan for 10 minutes, and then take the loaf out with the overhanging parchment and place it on some type of grate to let it cool. This will make sure there are no portions of the bread that are mushy or sticky (aka, you don’t want a loaf that is too gummy).
Why this works / What cottage cheese does
- Moisture without excess fat — cottage cheese adds enough moisture to keep bread tender, so you don’t need lots of oil or butter.
- Protein boost — each slice gets extra protein compared to regular banana bread, useful especially if you want a more balanced snack or breakfast.
- Balanced sweetness — ripe bananas plus modest maple syrup keep sugar natural; no need for heavy refined sugar.
- Texture & richness — blended cottage cheese + bananas create a smooth batter, giving a soft crumb and moist interior while the crust gets a nice golden edge after baking.