I think we all agree that banana bread is basically the ultimate comfort food, right? But let’s be real—sometimes the ingredients in store-bought or even homemade recipes are way more complicated than they need to be. I’m all about simple, clean ingredients that still pack a punch of flavor, and, of course, a pop of protein. That’s why this gluten-free cottage cheese banana bread is my go-to. It’s honestly my favorite banana bread recipe I’ve tried (and trust me, I’ve tried a lot). Plus, the cottage cheese makes it super moist and acts as the fat, so no need to add extra oils!

What makes this recipe special?

• Minimal ingredients that you probably already have in your kitchen
• No weird additives or unnecessary extras
• Extra protein thanks to cottage cheese, eggs, and almond flour
• It’s seriously SO easy to make—all in one bowl

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Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: 10 slices

Ingredients:

• 2 ripe bananas, mashed (the riper, the better—more moisture!)
• 3 eggs (I haven’t tested using flax eggs, but feel free to experiment)
• 1/2 cup low-fat cottage cheese (full-fat is fine too!)
• 3 tablespoons agave syrup (can use maple syrup, adjust for sweetness)
• 2 teaspoons vanilla extract
• 2 1/2 cups almond flour (haven’t tested other flours, but banana bread is pretty forgiving so feel free to try out)
• 1 teaspoon baking soda
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon
• Pinch salt
• 2/3 cup dark chocolate mini chips (optional but highly recommended for that extra yum)

How to Make Cottage Cheese Banana Bread:

1. Preheat your oven to 350°F and line a loaf pan with parchment paper. Grease the pan with coconut oil (or your preferred oil).
2. Mix the mashed bananas, eggs, cottage cheese, agave syrup, and vanilla in a large bowl until smooth.
3. Add in the almond flour, baking soda, nutmeg, and cinnamon. Stir everything together until it’s fully combined (don’t worry if the cottage cheese looks a little chunky, that’s normal!).
4. Pour the batter into your loaf pan. Top with a pinch of salt. Bake for about 50 minutes, covering with foil at about the half way point if the top starts to brown too much.
5. Test if it’s done by sticking a toothpick in the center—if it comes out clean, you’re good to go!
6. Cool for a bit before slicing and serving. Enjoy the deliciousness!

Pro Tip:

Store your bread in the fridge for up to 5 days or in the freezer for a few months. Trust me, you’ll want to save some for later!

Nutritional Breakdown (Per Slice):

• Calories: 275
• Fat: 17.4g
• Carbohydrates: 22.2g
• Fiber: 5.1g
• Protein: 10g

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I hope you enjoy baking and eating this as much as I do! Let me know if you try any fun tweaks, like adding nuts or skipping the chocolate chips (but let’s be real, chocolate always wins).