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Banana Bread with Cottage Cheese and Chocolate Chips

Sophia
This Banana Bread with Cottage Cheese and Chocolate Chips is incredibly moist, naturally sweet, and higher in protein than a typical slice. Cottage cheese blends into the batter for a tender crumb, while oat flour and almond butter keep it wholesome.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 272 kcal

Ingredients
  

For the Banana Bread

  • 2 large overripe bananas
  • 1 cup low-fat or full-fat cottage cheese
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1/4 cup creamy almond butter
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon optional
  • 1/4 teaspoon sea salt
  • 1/2 cup mini or regular chocolate chips

Optional Cinnamon Roll Version

  • 1/3 cup coconut sugar
  • 1/2 cup toasted chopped pecans
  • 2 tablespoons avocado oil or melted coconut oil
  • 1 tablespoon cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F and line a 9x5-inch loaf pan with parchment paper. Leave some overhang on the sides so the loaf is easy to lift out.
  • Add the bananas, cottage cheese, eggs, maple syrup or honey, almond butter, and vanilla extract to a high-speed blender. Blend until smooth and creamy, with no visible cottage cheese curds.
  • Add the oat flour, baking powder, baking soda, cinnamon, and sea salt to the blender. Blend again just until combined. Do not over-blend, or the oat flour can make the loaf gummy.
  • If you are making the cinnamon roll version, stir together the coconut sugar, toasted chopped pecans, avocado oil, and cinnamon in a small bowl until well combined.
  • For the original loaf, fold in the chocolate chips by hand using a spatula. This distributes the chips without overmixing the batter.
  • Pour the batter into the prepared loaf pan and smooth the top. Add a few extra chocolate chips on top if desired.
  • For the cinnamon roll version, pour half the batter into the loaf pan. Spoon the cinnamon pecan filling evenly across the surface, then pour the remaining batter on top. Gently swirl with a knife for a marbled effect.
  • Bake for 45 to 48 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Let the loaf cool completely in the pan before slicing. Cooling helps the bread set and prevents a crumbly texture.

Notes

Use bananas with brown spots for the best natural sweetness. Full-fat cottage cheese gives a richer texture, but low-fat works well. For a nut-free loaf, swap almond butter with sunflower seed butter. For a gluten-free loaf, use certified gluten-free oat flour. Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze individual slices for up to 3 months.