Do you have any super ripe bananas laying around? Try this cottage cheese banana bread! Don’t have cottage cheese? Substitute with yogurt or a non dairy substitute. I decided to experiment one morning and came up with a super tasty banana bread that is healthy and delicious. Also, using cottage cheese in a banana bread was something interesting to try as well. I love finding new ways to use ripe bananas! I am also a fan of cottage cheese, especially the Good Culture Cottage Cheese with the extra probiotics. Many kids don’t like the texture of cottage cheese, which makes this recipe perfect because it’s all pureed together till your desired consistency. If your child is still sensitive to certain textures, pre-pureed the cottage cheese till smooth with some milk.
- 1.5 cups of white flour (can be substituted with whole wheat flour)
- 1 cup of old fashioned oats processed in the food processor till it's fine
- 2 teaspoons of baking soda
- 4 very ripe bananas
- 1 5.3 oz container of cottage cheese
- 2 eggs
- 3/4 cup of light brown sugar (can be substituted for coconut sugar if you want a substitute)
- 2 tablespoons of canola oil
- 1 teaspoon of cinnamon
- 1/2 teaspoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- Preheat the oven to 375 degrees.
- In one bowl, combine flour, oat flour and baking soda. Whisk.
- In the food processor, pulse the bananas till the desired consistency. Add the cottage cheese, sugar, eggs, oil and spices and pulse until fully combined. Slowly incorporate the flour mixture until combined. Don't overmix!
- I pour the batter into four greased mini loaves, which took about 25 minutes to bake. You can bake the batter in one loaf pan which should take about 45-50 minutes to bake depending on your oven.