A moist, high-protein banana bread featuring blended cottage cheese and fresh blueberries for a healthy, gluten-free breakfast.
3 ripe bananas, mashed
1 cup cottage cheese, blended smooth
2 large eggs
1/4 cup maple syrup
1 tsp vanilla extract
2 cups almond flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup fresh blueberries
1. Preheat oven to 350°F (175°C) and line loaf pan.
2. Whisk mashed bananas, eggs, blended cottage cheese, syrup, and vanilla.
3. Stir in almond flour, baking soda, salt, and cinnamon.
4. Gently fold in blueberries.
5. Pour into pan and bake for 55–65 minutes.
6. Cool in pan for 15 minutes, then move to rack.
Use very spotty bananas for best sweetness.
Blend cottage cheese until completely smooth for a perfect texture.
Store in the fridge for up to 5 days.