Description
A moist, protein-packed banana bread made with creamy cottage cheese, almond flour, and naturally sweetened with maple syrup. Perfect for breakfast, post-workout fuel, or a wholesome snack—gluten-free, grain-free, and bursting with flavor!
Ingredients
2 ripe bananas, mashed
3 large eggs
½ cup full-fat cottage cheese
3 tbsp pure maple syrup (adjust for sweetness)
2 tsp vanilla extract
2½ cups almond flour
1 tsp baking soda
2 tsp ground cinnamon
Optional: ½ cup mix-ins (walnuts, chocolate chips, or blueberries)
Instructions
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and grease lightly.
In a large bowl, whisk together mashed bananas, eggs, cottage cheese, maple syrup, and vanilla until mostly smooth.
Stir in almond flour, baking soda, and cinnamon until well combined. Fold in optional mix-ins if using.
Pour the batter into the prepared pan and smooth the top.
Bake for about 50 minutes. Check at 30 minutes and cover loosely with foil if top is browning too fast.
Insert a toothpick to check doneness—should come out clean or with a few moist crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack. Slice once completely cooled.
Notes
Texture may vary slightly based on cottage cheese brand—curds are perfectly fine.
Store for 3 days at room temp, 5 in the fridge, or freeze for up to 2 months.
Not compatible 1:1 with all-purpose or gluten-free flour. Stick to almond flour or use a tested blend.
For a dairy-free version, use dairy-free yogurt or mashed silken tofu.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, High-Protein Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 5g
- Carbohydrates: 12g
- Protein: 8g