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Cottage Cheese Banana Bread

Cottage Cheese Banana Bread: Moist, Protein-Packed Goodness

Delight in the healthy, gluten-free Cottage Cheese Banana Bread, a moist, protein-packed treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 3 medium Ripe Bananas Use very ripe bananas for optimal sweetness and moisture.
  • 1 cup Cottage Cheese Acts as a fat substitute, adding moisture and protein.
  • 2 large Eggs Can be replaced with flax eggs for a vegan variation.
  • 1/2 cup Maple Syrup Adds a touch of sweetness; honey or monk fruit sweetener work too.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the best results.
  • 2 cups Almond Flour A gluten-free base; not a 1:1 substitute for all-purpose flour.
  • 1 teaspoon Baking Soda Helps give the bread its delightful rise.
  • 1 teaspoon Ground Cinnamon Introduces a warm flavor profile that complements the bananas.

Equipment

  • large mixing bowl
  • Loaf pan
  • Oven

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash ripe bananas until smooth. Combine with cottage cheese, eggs, maple syrup, and vanilla extract.
  3. In a separate bowl, whisk together almond flour, baking soda, and ground cinnamon.
  4. Gently fold dry ingredients into the wet mixture. Mix until just combined.
  5. Grease a loaf pan and pour the batter in, smoothing the top with a spatula.
  6. Bake for 50–60 minutes or until a toothpick comes out clean.
  7. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 130kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 7gVitamin A: 150IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Store the bread in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. For longer storage, freeze slices individually for up to 2 months.

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