Cottage Cheese Banana Bread

55 min · serves 8

Per serving (est.): ~330 cal · 17.5g protein · 22g carbs · 21g fat

5g fiber · 9g sugar · 2.5g sat fat · 265mg sodium

estimated — not dietary or medical advice; check labels for exact values

contains dairy, egg, tree nuts · always check labels

Ingredients

serves

make it:egg-free? this one really needs the eggtree nut-free? this one really needs the tree nuts

swaps make it without those ingredients — always check labels

2 ripe bananas, mashed2 bananas, mashed
3 eggs3 eggs
3/4 cup cottage cheese3/4 cup cottage cheese1/2 cup plain dairy-free yogurt1/2 cup dairy-free yogurt — use a thick unsweetened oat or coconut yogurt; the crumb stays a touch denser
3 tbsp maple syrup3 tbsp maple syrup
2 tsp vanilla extract2 tsp vanilla extract
3 tbsp apple cider vinegar3 tbsp apple cider vinegar
2 1/2 cups almond flour2 1/2 cups almond flour
2 scoops collagen or vanilla protein powder2 scoops protein powder
1 tsp baking soda1 tsp baking soda
2 tsp cinnamon2 tsp cinnamon

Heat the oven to 350°F, line a loaf pan with parchment, and grease it.
In a big bowl, whisk the mashed bananas, eggs, cottage cheese, maple syrup, vanilla, and apple cider vinegar until smooth.
Stir in the almond flour, protein powder, baking soda, and cinnamon until the batter comes together — a few cottage cheese lumps are fine.
Pour into the pan and bake about 50 minutes, tenting with foil after 30 if the top is browning too fast.
Check with a toothpick in the center; it should come out clean.
Let the loaf cool, then slice.

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