Cottage Cheese Banana Bread
220kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed ripe bananas (about 2 large)
- 1/2 cup full-fat cottage cheese
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Equipment
- 9x5-inch loaf pan
- mixing bowls
- spatula or wooden spoon
- measuring cups and spoons
- wire rack
Method
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside.
- In a large mixing bowl, whisk the melted butter and sugar until smooth. Add the eggs, mashed bananas, cottage cheese, and vanilla extract, and mix until well combined.
- Gradually stir the dry ingredients into the wet ingredients using a wooden spoon or spatula. Mix just until no flour streaks remain; don't overmix.
- Fold in the chopped walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Calories220kcalCarbohydrates28gProtein7gFat9gSaturated Fat5gPolyunsaturated Fat0.7gMonounsaturated Fat2gCholesterol45mgSodium220mgPotassium170mgFiber2gSugar14gVitamin A200IUVitamin C3mgCalcium50mgIron1.2mg
Notes
Try adding dark chocolate chips for extra sweetness, or swap in almond flour for a lower-carb version. For maximum fluff, let the batter rest 10 minutes before baking. Wrap and store slices for easy reheating throughout the week.