Protein Banana Bread Loaf
A protein-packed twist on the classic banana bread, combining ripe bananas and creamy cottage cheese for a moist, delicious treat that’s perfect for breakfast or as a snack.
Ingredients
Wet Ingredients
- 2 large ripe bananas Ensure bananas are ripe for natural sweetness.
- 4 large eggs Use flaxseed meal or chia seeds with water as a vegan substitute.
- 1 cup low-fat cottage cheese Greek yogurt can be used as a substitute.
- 2 teaspoons vanilla extract Adds flavor.
Dry Ingredients
- 1.5 cups all-purpose flour Can be substituted with almond flour for lower-carb option.
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F.
- Blend the ripe bananas, eggs, cottage cheese, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, sugar, baking powder, and baking soda.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Grease or line a loaf pan and pour in the batter, smoothing the top.
Baking
- Bake for approximately 55 minutes, covering with foil during the last 20 minutes to prevent over-browning.
- Check for doneness with a toothpick; it should come out clean.
- Let the loaf cool completely in the pan before slicing.
Serving
- Slice into 8 pieces and serve with nut butter, fresh fruits, or Greek yogurt.
Notes
Wrap leftover loaf in plastic wrap or foil to keep it fresh. Can be frozen for up to three months.