why make this recipe
Cottage Cheese Banana Bread is a delicious and nutritious way to use overripe bananas. This recipe combines the moistness of bananas with the creaminess of cottage cheese, creating a unique flavor and texture. It’s perfect for breakfast, a snack, or even dessert. Plus, it’s a healthier alternative to traditional banana bread because of the added protein from the cottage cheese. You’ll love how easy it is to make and how good it tastes!
how to make Cottage Cheese Banana Bread
Ingredients:
- 3 large overripe bananas
- 1/2 cup cottage cheese
- 1/2 cup unsweetened applesauce or neutral flavored oil
- 1/2 cup sugar
- 2 large eggs (room temperature)
- 1 3/4 cups all-purpose flour (sifted)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper.
- In a mixing bowl, add the mashed bananas, cottage cheese, applesauce, sugar, and eggs. Mix well until combined.
- Add the sifted flour, baking powder, and salt to the mixture. Stir until just combined.
- Transfer the batter into the lined loaf pan.
- Bake for 50 minutes or until a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, cover with tin foil.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Cottage Cheese Banana Bread
You can serve Cottage Cheese Banana Bread warm or at room temperature. It goes well with a little butter or cream cheese spread on top. You can also enjoy it plain, as the flavors are delightful on their own. For an extra treat, serve with a side of fresh fruit or yogurt.
how to store Cottage Cheese Banana Bread
To store your Cottage Cheese Banana Bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to keep it longer, store it in the refrigerator for up to a week. You can also freeze individual slices by wrapping them in plastic wrap and placing them in a freezer bag. They’ll last for about three months in the freezer.
tips to make Cottage Cheese Banana Bread
- Make sure your bananas are very ripe for the best sweetness and flavor.
- If you prefer a sweeter bread, feel free to add a bit more sugar or a drizzle of honey.
- To add some texture, consider mixing in nuts or chocolate chips.
- Always sift your flour to ensure the bread is light and fluffy.
variation
For a different flavor, you could add spices like cinnamon or nutmeg. You could also substitute half the all-purpose flour with whole wheat flour for added nutrition. If you’re looking to reduce sugar, consider using a sugar substitute.
FAQs
Can I use frozen bananas?
Yes, frozen bananas work well in this recipe. Just thaw them and mash before using.
Is it necessary to use cottage cheese?
While cottage cheese adds moisture and protein, you can substitute it with yogurt for a similar effect.
Can I make this recipe vegan?
Yes, you can replace eggs with a flaxseed mixture (1 tablespoon of ground flaxseed with 2.5 tablespoons of water) and use plant-based yogurt instead of cottage cheese.
Cottage Cheese Banana Bread
Ingredients
Wet Ingredients
- 3 large overripe bananas Make sure your bananas are very ripe for the best sweetness and flavor.
- 1/2 cup cottage cheese Can substitute with yogurt.
- 1/2 cup unsweetened applesauce or neutral flavored oil Use applesauce for a healthier option.
- 1/2 cup sugar Feel free to add more sugar or a drizzle of honey for sweetness.
- 2 large eggs Bring to room temperature.
Dry Ingredients
- 1 3/4 cups all-purpose flour Sifted flour is recommended for a light and fluffy bread.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper.
- In a mixing bowl, add the mashed bananas, cottage cheese, applesauce, sugar, and eggs. Mix well until combined.
- Add the sifted flour, baking powder, and salt to the mixture. Stir until just combined.
Baking
- Transfer the batter into the lined loaf pan.
- Bake for 50 minutes or until a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, cover with tin foil.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.