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A naturally gluten-free banana bread made with almond flour and a secret ingredient, cottage cheese, for extra moisture and protein. Soft, moist, and lower in sugar than traditional banana breads, perfect for a healthy snack or breakfast.

  • Total Time: 55 minutes
  • Yield: 8–10 slices 1x

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 3 eggs
  • 1/2 cup cottage cheese
  • 3 tablespoons maple syrup (adjust to taste if you want it sweeter)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • Optional mix-ins: walnuts, chocolate chips, or blueberries all work wonderfully

Instructions

  1. Preheat your oven to 350°F and line a loaf pan with parchment paper, then lightly grease the sides.
  2. In a large bowl, whisk together the mashed bananas, eggs, cottage cheese, maple syrup, and vanilla until the mixture is smooth.
  3. Add the almond flour, baking soda, and cinnamon, then stir until fully combined. It’s fine if the cottage cheese is a bit chunky.
  4. Fold in optional mix-ins (walnuts, chocolate chips, or blueberries) if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for about 50 minutes at 350°F. If the top browns too much after 30 minutes, loosely tent with foil to prevent burning.
  7. Check doneness by inserting a toothpick into the center; it should come out mostly clean or with a few moist crumbs.
  8. Cool the loaf in the pan for 10–15 minutes, then transfer to a cooling rack and cool completely.
  9. Slice and serve.

Notes

Store banana bread in an airtight container for up to 3 days at room temperature, or keep it fresh in the fridge for 5 days. Freeze for up to 2 months for longer storage., Use super-ripe bananas with lots of brown spots for natural sweetness and moisture., Choose full-fat cottage cheese for a creamier texture; low-fat may result in a drier loaf., If preferred, pulse cottage cheese in a blender for smoother texture., Measure almond flour by spooning it into the cup and leveling it off without packing., Mix just until combined to prevent tough or dense bread., Check bread starting at 45 minutes to avoid overbaking., To make muffins, bake for about 18–22 minutes., Honey can be substituted for maple syrup if desired, adjusting amount to taste.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Bread

Nutrition

  • Serving Size: 1 slice
  • Calories: 285
  • Fat: 20g
  • Carbohydrates: 20g
  • Protein: 11g