Cottage Cheese Banana Bread Recipe
This cottage cheese banana bread is moist, tender, and packed with protein. The cottage cheese adds a unique creaminess that balances the sweetness of ripe bananas, making this loaf perfect for breakfast or a snack.
Equipment
- 1 Mixing bowls
- 1 whisk
- 1 loaf pan
- 1 Measuring cups and spoons
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup cottage cheese
- 1/4 cup melted butter
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup walnuts or chocolate chips for added texture Optional
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with a small amount of butter or line it with parchment paper for easy removal.
- Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they are smooth.
- Add Wet Ingredients: Add the cottage cheese, melted butter, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Stir until well combined and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Fold in Dry Ingredients: Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined, as overmixing can make the bread dense. If using, fold in walnuts or chocolate chips at this stage.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Extra Moisture: For even more creaminess, consider adding a spoonful of Greek yogurt along with the cottage cheese.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.