Cottage Cheese Protein Banana Bread with Blueberries Recipe

Introduction

This Cottage Cheese Protein Banana Bread with Blueberries is a moist and flavorful twist on the classic banana bread. Packed with protein from cottage cheese and eggs, it’s a nutritious treat perfect for breakfast or an afternoon snack. The addition of cardamom adds a warm spice, while fresh blueberries bring bursts of sweetness.

Ingredients

• 2 ripe bananas, mashed
• 3 medium eggs
• 1/2 cup cottage cheese, blended
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1 tsp cardamom
• 1 cup blueberries, plus a few extra for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it to prevent sticking.
2. Step 2: In a large bowl, combine the mashed bananas, eggs, blended cottage cheese, maple syrup, and vanilla extract. Mix well until smooth.
3. Step 3: In a separate bowl, whisk together the almond flour, baking soda, and cardamom.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
5. Step 5: Gently fold in 1 cup of blueberries, taking care not to crush them.
6. Step 6: Pour the batter into the prepared loaf pan. Evenly scatter the remaining blueberries on top to prevent the surface from sinking.
7. Step 7: Bake for 50 minutes. After 30 minutes, cover the loaf loosely with aluminum foil to avoid over-browning the top.
8. Step 8: Remove from the oven and let cool completely before slicing and serving.

Tips & Variations

• For an extra protein boost, add a scoop of your favorite vanilla protein powder to the dry ingredients.
• Swap almond flour for oat flour if you prefer a lighter texture, but reduce the quantity slightly to maintain moisture.
• Try other fresh berries like raspberries or chopped strawberries for a different fruity twist.
• Ensure your cottage cheese is well-blended to keep the batter smooth and avoid curds in the bread.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week or freeze sliced portions for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can substitute all-purpose flour for almond flour, but the texture will be denser and less moist. You may need to adjust the baking time slightly.

Is it necessary to blend the cottage cheese?

Blending the cottage cheese helps create a smoother batter and a more uniform texture in the bread. If you prefer a chunkier texture, you can skip this step.

Cottage Cheese Protein Banana Bread with Blueberries Recipe

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★★★★★

4.7 from 141 reviews

This Cottage Cheese Protein Banana Bread with Blueberries is a moist, flavorful, and nutrient-packed loaf baked using wholesome ingredients like almond flour and cottage cheese. Naturally sweetened with ripe bananas and maple syrup, it offers a perfect balance of protein and fiber, making it an excellent choice for a healthy breakfast or snack.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 2 ripe bananas, mashed
• 3 medium eggs
• 1/2 cup cottage cheese, blended
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Dry Ingredients

• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1 tsp cardamom

Add-ins

• 1 cup blueberries, plus a few extra for topping

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, eggs, blended cottage cheese, maple syrup, and vanilla extract. Mix well until the mixture is smooth and uniform.
3. Combine Dry Ingredients: In a smaller bowl, whisk together the almond flour, baking soda, and cardamom to evenly distribute the leavening agent and spice.
4. Combine Wet and Dry: Add the dry ingredient mixture into the wet ingredients and stir until just combined, making sure not to overmix to keep the bread tender.
5. Fold in Blueberries: Gently fold in 1 cup of blueberries to the batter to incorporate them evenly without breaking them.
6. Pour Batter and Add Toppings: Transfer the batter into the prepared loaf pan. Evenly distribute a few extra blueberries on top to create an attractive and flavorful finish, helping to prevent the top from sinking.
7. Bake: Place the loaf pan in the oven and bake for 50 minutes. After 30 minutes, cover the top loosely with aluminum foil to prevent over-browning or burning.
8. Cool and Serve: Remove the bread from the oven. Allow it to cool in the pan for at least 15 minutes, then transfer to a cooling rack before slicing and serving.

Notes

• Make sure to use ripe bananas for natural sweetness and moisture.
• Blending the cottage cheese helps create a smoother batter and better texture.
• Covering the bread with foil halfway through baking prevents excessive browning.
• Almond flour makes this bread gluten-free and adds a rich, nutty flavor.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
• For a dairy-free version, substitute the cottage cheese with a plant-based cream cheese or yogurt alternative.

Keywords: banana bread, protein banana bread, cottage cheese banana bread, blueberry banana bread, gluten free banana bread, healthy banana bread, almond flour bread