Make a moist, high-protein banana bread loaf using almond flour and cottage cheese for a gluten-free and satisfying treat.
Author:kate
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:1 loaf (about 10 slices) 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups ripe bananas, mashed (about 4 medium)
1 cup full-fat cottage cheese
4 large eggs
1/2 cup melted coconut oil or butter
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
2 cups fine almond flour
1/2 cup coconut flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a standard 9×5 inch loaf pan with parchment paper.
In a large bowl, combine the mashed bananas, cottage cheese, eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined. You can use an immersion blender for the smoothest texture if you prefer.
In a separate medium bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the chopped nuts, if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
Let the bread cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.
Notes
For a smoother batter, blend the cottage cheese until creamy before adding it to the wet ingredients. This is a great cottage cheese baking hack for texture.
If your bananas are not very ripe, add 1-2 tablespoons of extra sweetener.
This recipe is naturally gluten free banana bread and low carb banana bread ideas friendly when using low-carb sweetener alternatives.