Description
This moist cottage cheese banana bread is so easy to make (the batter is whipped up in the blender!) and incredibly satisfying. Made with a blend of all purpose flour and oat flour, the blended cottage cheese and extra ripe bananas keep it super tender while adding a protein and fiber boost! Perfect meal prep for grab-and-go breakfasts or satisfying snacks throughout the week.
Ingredients
- 3 very ripe bananas, peeled
- 3/4 cup cottage cheese
- 3 eggs
- ⅓ cup olive oil
- 2 tsp vanilla extract
- 1/3 cup maple syrup
- 1 cup oat flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- ¾ cup dark chocolate chips + more for topping
Instructions
- Position your oven rack to the middle and preheat to 350 F. Line a 9 x 5-inch loaf pan with parchment paper and set aside.
- Add the bananas, cottage cheese, eggs, olive oil, vanilla, and maple syrup to a blender and blend until completely smooth
- Add the oat flour, all purpose flour, baking soda, baking powder, salt, cinnamon, and chocolate chips and stir (don’t blend!) until just combined. Don’t overmix!
- Pour your batter into the prepared loaf pan and spread it out evenly. Sprinkle more chocolate chips over the top.
- Bake for 50-60 minutes, or until golden brown and set in the middle (a toothpick inserted in the middle should come out mostly clean).
- Cool completely before removing from the pan and slicing.
Notes
- Store in an airtight container in the fridge for up to 5 days, or in the freezer up to 3 months (cool completely before freezing).
- My favorite way to eat this is heated in the toaster oven with a swipe of butter!