COTTAGE CHEESE BANANA BREAD
This cottage cheese banana bread is moist and tender. Once you try adding cottage cheese to your banana bread, you'll never want to go back!
Servings: 16 servings
Ingredients
- 4 medium-sized ripe bananas
- 2 large eggs
- 1/2 cup cottage cheese fat-free, low-fat, or full-fat
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 3/4 cup sugar or a 1:1 sugar substitute such as monk fruit or Swerve
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Add the peeled ripe bananas to a large bowl. Then, thoroughly mash them with a fork or potato masher.
- Add the eggs, cottage cheese, unsweetened applesauce, and vanilla extract to the bowl with the mashed bananas. Then, mix to combine the wet ingredients.
- In a separate bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the bowl with the wet ingredients a little at a time until the batter is fully combined. Combine all the wet and dry ingredients but don’t over-mix the batter.
- Lightly spray a 9x5 oven-safe loaf pan with coconut oil or your oil of choice. Then, pour the batter into the loaf pan. Also, you can add a piece of parchment paper to the loaf pan before pouring the batter so the banana bread is easy to remove once baked.
- Bake the banana bread at 350°F (177°C) for 50-55 minutes, until fully cooked, when a toothpick inserted comes out clean from the center of the loaf. Once done, let it slightly cool and then carefully remove it from the loaf pan. After that, evenly slice the banana bread and enjoy!
Video
Notes
- Don’t Over-Mix Batter: Be mindful not to over-mix the batter. An over-mixed batter may cause the banana bread to become dense.
- Mix In Chocolate Chips: You can fold 1/4 to 1/2 cups of mini chocolate chips or chocolate chunks into the batter to make chocolate chip banana bread.
- Make Muffins: You can make individual cottage cheese banana muffins with this recipe instead of a loaf. Lightly spray a non-stick muffin pan with oil and pour the batter into the muffin cups, forming about 14-16 muffins. Bake the muffins at 350°F for about 24-28 minutes, or until fully cooked and a toothpick inserted comes out clean.
- Storage: You can store leftovers at room temperature in an airtight container or wrapped in tinfoil on the counter for one day. Or, store them in the refrigerator for 3-4 days.
Nutrition
Calories: 90kcal | Carbohydrates: 17.9g | Protein: 3g | Fat: 0.9g | Saturated Fat: 0.3g | Cholesterol: 24mg | Sodium: 175mg | Fiber: 1.2g | Sugar: 4.3g