Yield: 10
Prep Time: 15minutes mins
Cook Time: 45minutes mins
Total Time: 1hour hr
Ingredients 1x2x3x
- ▢3 very ripe medium bananas, peeled, make sure they’re brown and spotty
- ▢3/4 cup cottage cheese, use 2% fat or higher
- ▢2 large eggs
- ▢6 Tbsp unsalted butter, melted and cooled
- ▢2 tsp vanilla extract
- ▢1/2 cup granulated sugar
- ▢1 cup whole wheat all purpose flour
- ▢1 cup white all purpose flour
- ▢1 tsp baking soda
- ▢3/4 tsp salt
- ▢1 tsp cinnamon
- ▢1/2 cup semi-sweet or dark chocolate chips (optional), reserve 2-3 Tbsp for topping
Equipment
- ▢1 Blender
- ▢1 large mixing bowl
- ▢1 medium mixing bowl
- ▢1 loaf pan
Instructions
- Grease your loaf pan with butter and line with parchment paper. Set aside. Position your oven rack to the middle and pre-heat to 350 F.
- Add bananas, cottage cheese, and eggs to your blender. Blend until completely smooth, about 15-20 seconds.
- Transfer the blended banana mixture to a large mixing bowl. Add melted and cooled butter, vanilla extract, and sugar. Whisk until smooth.
- In a separate medium bowl, whisk together flours, baking soda, salt, and cinnamon.
- Add dry ingredients to wet ingredients. Using a wooden spoon or spatula, mix until just combined. Gently fold in chocolate chips if desired, reserving 2-3 Tbsp.
- Pour your batter into the prepared loaf pan. If needed, gently spread the batter to reach the edges of the pan with a spatula. Sprinkle with remaining chocolate chips.
- Bake for 45-55 minutes, or until the cottage cheese banana bread is golden brown and completely set. A toothpick placed into the center of the bread should come out mostly clean, with a few moist crumbs.
- Allow banana bread to completely cool in the pan before removing and slicing.
Calories: 278kcal, Carbohydrates: 40g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 367mg, Potassium: 237mg, Fiber: 3g, Sugar: 20g, Vitamin A: 289IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 1mg
