Low Sugar | High Protein | Organic Ingredients
Description
A soft, moist, and protein-rich banana bread made with organic bananas, rolled oats, cottage
cheese, and optional organic dark maple syrup. Naturally sweet, low in added sugar, and packed
with nutrients. Perfect for breakfast, snacks, or a healthy dessert.
Ingredients (makes 1 loaf)
- 2 medium organic ripe bananas
- 1 cup Organic Valley Organic Small Curd Cottage Cheese
- 2 large eggs (soy- and corn-free, pasture-raised, organic)
- 11⁄2 cups ONE DEGREE ORGANIC FOODS Organic Sprouted Rolled Oats
- 2–3 tbsp Shady Maple Farms Organic Grade A Maple Syrup (optional; adjust for
sweetness) - 11⁄2 tsp Bob’s Red Mill Baking Powder
- 1⁄2 tsp Bob’s Red Mill Pure Baking Soda
- 1 tsp Simply Organic Ceylon Ground Cinnamon
- 1 tsp Simply Organic Non-Alcoholic Vanilla Flavoring
- Pinch of salt (Redman Real Salt)
- Optional: milk chocolate chips or nuts (Just Date Organic Date Sweetened Dark
Chocolate Chips, 65% Cacao OR organic nuts- pecans or walnuts)
Instructions
- Preheat oven: 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Blend wet ingredients: Combine bananas, cottage cheese, eggs, vanilla, and maple syrup
in a blender until smooth. - Add dry ingredients: Add oats, baking powder, baking soda, cinnamon, and salt. Blend
until mostly smooth, leaving some oat texture.
◦ Tip: Stir oats by hand for a chunkier texture. - Fold in extras: Gently stir in chocolate chips or nuts if desired.
- Bake: Pour batter into prepared pan. Bake 40–50 minutes, until a toothpick comes out
clean. - Cool & slice: Cool 10 minutes in the pan, then remove and cool completely on a wire
rack before slicing.
Ingredients
Method
- Preheat oven: 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Blend wet ingredients: Combine bananas, cottage cheese, eggs, vanilla, and maple syrup in a blender until smooth.
- Add dry ingredients: Add oats, baking powder, baking soda, cinnamon, and salt. Blend until mostly smooth, leaving some oat texture. Tip: Stir oats by hand for a chunkier texture.
- Fold in extras: Gently stir in chocolate chips or nuts if desired.
- Bake: Pour batter into prepared pan. Bake 40–50 minutes, until a toothpick comes out clean.
- Cool & slice: Cool 10 minutes in the pan, then remove and cool completely on a wire rack before slicing.
Notes
Optional: milk chocolate chips or nuts ( Just Date Organic Date Sweetened Dark Chocolate Chips, 65% Cacao OR organic nuts- pecans or walnuts)
Storage & Food Safety
- Refrigerate: Up to 5 days in an airtight container.
- Freeze: Up to 3 months; thaw at room temperature or warm slightly.
- Food safety: Contains eggs and dairy; do not leave at room temperature for more than 2
hours.
Tips & Variations
- Muffins: Bake in lined muffin tins for 18–22 minutes. BRONYPRO Ceramic Muffin Pan,
12-Cup and 24-Cup Nonstick Aluminized Steel Mini Cupcake Pans, Healthy Non-Toxic
Ceramic Coating Muffin Tin, 2 - Dairy-free: Use plant-based yogurt instead of cottage cheese. Cocojune Organic Pure
Coconut White - Sweetness: Extra sweetener may not be needed if bananas are very ripe.
- Texture: Blend for a smooth loaf; mash by hand for rustic texture.
Why This Recipe Works
- Low sugar, high protein: Cottage cheese and eggs provide protein; bananas provide
natural sweetness. - Clean, organic ingredients: Makes a noticeable difference in flavor and nutrition.
- Kid- and family-friendly: Safe for all ages, with optional sweetness adjustments.
- Versatile: Enjoy as a breakfast loaf, snack, or mini muffins.
Pro Tip: Serve with nut butter (pecan or macadamia), yogurt, or a smoothie for a balanced,
satisfying meal.