Cottage Cheese Banana Bread
This cottage cheese banana bread combines the sweetness of ripe bananas and the creaminess of cottage cheese, creating a moist and nutritious loaf perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed Use very ripe bananas for the best sweetness.
- 1 cup cottage cheese Full-fat variety recommended for richer texture.
- 1/4 cup honey or maple syrup Can substitute with other sweeteners if desired.
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a nuttier taste.
- 1/4 teaspoon cinnamon Optional.
Optional Mix-Ins
- 1/2 cup chopped nuts or chocolate chips Optional for added texture and flavor.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, combine the mashed bananas, cottage cheese, honey (or maple syrup), vegetable oil, eggs, and vanilla extract. Mix everything until well combined and smooth.
- In another bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix, as this can make the bread dense.
- If adding nuts or chocolate chips, fold them into the batter gently.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes before transferring the bread to a wire rack to cool completely.
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Notes
Serve warm with butter or cream cheese, or use as a base for brunch with fresh fruits and yogurt. Store tightly wrapped, it lasts 3 days at room temperature or up to a week in the refrigerator. Can be frozen for up to 3 months.