Can I make this banana bread without cottage cheese?

Yes! If you don’t have cottage cheese, you can substitute it with Greek yogurt for a similar texture and protein boost.

Is this banana bread sweet enough without added sugar?

The sweetness comes primarily from ripe bananas and a touch of maple syrup. If you prefer a sweeter bread, increase the maple syrup or add a tablespoon of honey.

Can I use all-purpose flour instead of almond flour?

Almond flour is not a 1:1 substitute for all-purpose flour. If you want to use all-purpose flour, try 2 ¼ cups instead, but the texture may be slightly different.

How should I store this banana bread?

Store it in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze slices for up to 2 months.

Cottage Cheese Banana Bread

Name: Cottage Cheese Banana Bread
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 3 eggs; ½ cup cottage cheese; 3 tablespoons maple syrup (adjust to taste); 2 teaspoons vanilla extract; 2 ½ cups almond flour; 1 teaspoon baking soda; 2 teaspoons cinnamon; Optional mix-ins: ½ cup walnuts, chocolate chips, or blueberries

Description

This Cottage Cheese Banana Bread is a soft, moist, and protein-packed twist on classic banana bread. Made without oil and naturally sweetened, it’s a healthy, gluten-free option perfect for breakfast or snacking.

Ingredients

Scale

2 ripe bananas, mashed
3 eggs
½ cup cottage cheese
3 tablespoons maple syrup (adjust to taste)
2 teaspoons vanilla extract
2 ½ cups almond flour
1 teaspoon baking soda
2 teaspoons cinnamon
Optional mix-ins: ½ cup walnuts, chocolate chips, or blueberries

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Instructions

Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it to prevent sticking.
Mix the wet ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, cottage cheese, maple syrup, and vanilla extract. Stir until well combined and smooth.
Incorporate the dry ingredients: Gradually add the almond flour, cinnamon, and baking soda into the wet mixture. Stir gently until fully combined. If the cottage cheese leaves small lumps, that’s completely fine—it will bake evenly into the bread.
Fold in mix-ins (if using): If you’d like to add extra texture and flavor, gently fold in chopped walnuts, chocolate chips, or blueberries. Be careful not to overmix.
Transfer batter to loaf pan: Pour the batter into the prepared pan and spread it evenly. Smooth the top with a spatula to ensure even baking.
Bake until golden brown: Place the loaf pan in the oven and bake for about 50 minutes. Check the bread at the 30-minute mark—if the top is browning too quickly, cover it loosely with foil.
Check for doneness: Insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, the bread is done. If wet batter sticks to the toothpick, bake for an additional 5-10 minutes and test again.
Cool before slicing: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps retain its moisture and structure.

Notes

For extra moisture, add a tablespoon of melted coconut oil or an extra mashed banana.
To make this dairy-free, substitute the cottage cheese with a dairy-free yogurt alternative.
If you want a stronger banana flavor, let your bananas ripen until they develop brown spots.

Prep Time: 5 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 5g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 8g
Cholesterol: 55mg