Cottage Cheese Banana Bread
Ingredients:
2 ripe bananas, mashed
3 eggs
1/2 cup cottage cheese
3 tablespoons maple syrup (adjust to taste)
2 teaspoons vanilla extract
2 1/2 cups almond flour
1 teaspoon baking soda
2 teaspoons cinnamon
Optional: 1/2 cup chopped walnuts, chocolate chips, or blueberries
Instructions:
Preheat and prep: 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 bowl, mash the bananas until smooth. Add eggs, cottage cheese, maple syrup, and vanilla. Stir until combined.
Add dry ingredients: Gradually stir in almond flour, cinnamon, and baking soda until fully mixed. Small lumps from the cottage cheese are totally fine.
Fold in extras (if using): Gently mix in your choice of walnuts, chocolate chips, or blueberries. Don’t overmix.
Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for about 50 minutes. If the top is browning too quickly, loosely cover with foil at the 30-minute mark.
Check doneness: Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done.
Cool and slice: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes:
Use very ripe bananas for the best flavor and natural sweetness.
For extra moisture, add 1 tablespoon of melted coconut oil or another mashed banana.
Store in an airtight container at room temp for 3 days, or refrigerate up to 5 days. Freeze slices for longer storage.
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