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A soft, moist, gluten-free banana bread made with almond flour and cottage cheese, offering a higher protein and lower sugar alternative to classic banana bread. The bread is tender with a custard-like center and crispy edges, perfect for a wholesome snack or breakfast.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a loaf pan with parchment paper and lightly grease the paper.
  3. In a large bowl, mix together the mashed bananas, eggs, cottage cheese, maple syrup, and vanilla extract until smooth and creamy.
  4. Stir in the almond flour, baking soda, and cinnamon until just combined (cottage cheese may appear chunky, which is normal).
  5. Fold in optional mix-ins such as walnuts, chocolate chips, or blueberries if desired.
  6. Pour the batter evenly into the prepared loaf pan.
  7. Bake for about 50 minutes. If the top starts to brown after about 30 minutes, loosely tent with foil to prevent over-browning.
  8. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  9. Remove from the oven and let the bread cool completely before slicing and serving.

Notes

Store banana bread in an airtight container at room temperature for up to 3 days., Refrigerate in an airtight container for up to 5 days., Freeze wrapped tightly for up to 2 months., Avoid substituting almond flour with gluten-free or all-purpose flour 1:1 as it affects texture and taste., For a smoother batter, blend bananas, eggs, and cottage cheese before combining with dry ingredients., Mix just until flour is absorbed to keep the bread tender and avoid toughness.

Nutrition

Find it online: https://cookingcrumbs.com/delicious-cottage-cheese-banana-bread/