Description
A moist and satisfying cottage cheese banana bread that combines ripe bananas, creamy cottage cheese, and applesauce for a delightful texture and flavor.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup almond flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup unsweetened applesauce
- 1 cup cottage cheese, drained
- 3 large eggs, separated
- 1 teaspoon apple cider vinegar
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons vanilla extract
- ¼ cup butter, melted and cooled
Instructions
- Step 1: Drain cottage cheese
Place the cottage cheese in a fine-mesh strainer to allow excess liquid to drip off. Let it sit for several minutes. This step is crucial as removing excess moisture helps prevent a dense batter in your cottage cheese banana bread. - Step 2: Prepare dry ingredients
In a medium-sized bowl, whisk together the all-purpose flour, almond flour, ground flaxseed, baking soda, baking powder, salt, and ground cinnamon until well combined. Set this mixture aside for later. - Step 3: Mix wet ingredients
In a large mixing bowl, mash the ripe bananas until smooth. To this, stir in the unsweetened applesauce, drained cottage cheese, egg yolks, granulated sugar, brown sugar, melted butter, vanilla extract, and apple cider vinegar. Mix until the mixture is smooth and well combined. - Step 4: Combine dry and wet ingredients
Add the dry ingredient mixture to the wet mixture. Gently fold until the ingredients are just combined. Take care not to overmix; doing so can lead to a denser bread. - Step 5: Whip egg whites
In a clean bowl, whisk the egg whites until soft peaks form. This airy mixture is vital for the light crumb texture of the bread. Gradually fold the whipped egg whites into the batter in three additions, ensuring you maintain as much air as possible for a fluffy result. - Step 6: Prepare for baking
Transfer the batter into a greased 9×5-inch loaf pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F for 50 to 60 minutes or until a toothpick inserted into the center comes out with moist crumbs. If the top begins to brown too quickly, lightly cover it with aluminum foil after about 30 minutes to prevent over-browning. - Step 7: Cool before slicing
After baking, allow the bread to cool in the pan on a wire rack for 10 minutes. Then carefully remove the loaf from the pan and let it cool completely on the rack before slicing. This cooling step prevents a gummy texture and results in cleaner slices.
Notes
- Almond flour adds tender texture and a slight nuttiness. If you can’t find it, you can substitute it with an additional ½ cup of all-purpose flour and add 1–2 tablespoons of milk to maintain the loaf’s moisture.
- Draining cottage cheese is essential. It keeps the batter from becoming too wet, which can impact the final structure of your bread. Use a fine-mesh strainer and let it drain for about 5 minutes.
- Storage: Wrap the cooled bread slices in plastic wrap or store them in an airtight container. The bread can be kept in the refrigerator for up to 5 days or frozen for up to 2 months. Thaw at room temperature when ready to eat.
- For an ideal texture, remember to whip the egg whites gently and fold them into the batter to avoid deflating them; this helps to achieve that light and airy loaf.
- Tent with foil during baking to protect the top from browning too quickly, ensuring the center has time to bake thoroughly.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg