Description
A moist, protein-packed banana bread made with cottage cheese and fresh strawberries. This gluten-free and naturally sweetened loaf is perfect for a wholesome breakfast or a nourishing afternoon snack.
Ingredients
- Wet Ingredients:
- 2 eggs
- 2 ripe bananas, mashed
- 2/3 cup cottage cheese
- 1 tsp vanilla extract
- Dry Ingredients:
- 3/4 cup oat flour
- 1 cup almond flour
- 1/4 cup brown sugar
- 1 ½ tsp baking powder
- 1/4 tsp salt
- Mix-Ins:
- 1 cup strawberries, diced
- 2 tbsp strawberries, sliced (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, mashed bananas, cottage cheese, and vanilla extract.
- In a separate bowl, mix oat flour, almond flour, brown sugar, baking powder, and salt.
- Add the dry ingredients to the wet mixture and stir until combined.
- Fold in the diced strawberries, reserving the sliced strawberries for topping.
- Pour the batter into the prepared loaf pan, level the top, and add sliced strawberries on top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 20 minutes before slicing and serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Make sure the cottage cheese is well mixed into the wet ingredients for a smooth texture.
- This bread stores well in the fridge for up to 5 days or can be frozen for longer storage.
