Why You’ll Love It:
This banana bread is next-level soft, subtly sweet, and packed with protein thanks to the addition of creamy cottage cheese. It’s an ideal choice for breakfast, post-workout snacks, or a smart dessert — and you won’t taste the cottage cheese at all!

📋 Ingredients:

Wet Ingredients:

  • 2 ripe bananas, mashed
  • 3 large eggs
  • ½ cup cottage cheese (full-fat or low-fat both work)
  • 1 tsp vanilla extract
  • 1–2 tbsp maple syrup, honey, or sugar-free sweetener (optional)

Dry Ingredients:

  • 1¼ cups almond flour (or oat flour for a non-keto version)
  • 1 tsp baking powder
  • ½ tsp baking soda (optional for extra rise)
  • ½ tsp cinnamon
  • Pinch of salt

Toppings (Optional):

  • Extra banana slices for topping
  • Sugar-free chocolate chips
  • Chopped walnuts or pecans
  • Sprinkle of cinnamon or coconut sugar

🥣 Instructions:

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.

2. Mash & Mix the Wet Ingredients

In a large mixing bowl, mash the bananas until smooth. Whisk in the eggs, cottage cheese, vanilla extract, and optional sweetener. Mix well until fully combined and creamy.

3. Add the Dry Ingredients

Add almond flour, baking powder, baking soda, cinnamon, and salt to the wet mixture. Stir until just combined — do not overmix. The batter will be thick and slightly lumpy (that’s okay!).

4. Pour & Top

Pour the batter into your prepared loaf pan. Smooth out the top. Add your toppings — banana slices, chocolate chips, or chopped nuts for extra flair.

5. Bake

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, lightly cover it with foil for the last 10–15 minutes.

6. Cool Completely

Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing. This step is crucial for clean cuts and best texture.

🧊 Storage & Meal Prep Tips:

  • Fridge: Store slices in an airtight container up to 5 days.
  • Freezer: Wrap slices in parchment and freeze for up to 2 months.
  • Reheat: Microwave 20–30 seconds or toast lightly before serving.

💡 Optional Variations:

  • Add protein powder: Replace ¼ cup almond flour with 1 scoop vanilla or banana whey protein.
  • Make muffins: Bake in a lined muffin tin at 350°F for 20–22 minutes.
  • Dairy-free version: Use a dairy-free yogurt in place of cottage cheese.

📣 Pro Tip:

For extra moisture and richness, drizzle with almond butter or spread with Greek yogurt + cinnamon. It’s also amazing as French toast if you have leftovers!