Get ready for a banana bread like no other! This protein-packed treat isn’t just your ordinary loaf; it’s a triple threat! Moist, flavorful, and loaded with energy-boosting protein, it’s the perfect companion for conquering your day.
This protein banana bread takes everything you adore about classic banana bread and adds a protein punch. With cottage cheese as its secret ingredient, this bread boasts a delightful texture and flavor, making it a breeze to whip up and an ideal grab-and-go breakfast option!
As the weather cools down, there’s something special about indulging in freshly baked treats. Whether you crave a delicious snack or a cozy morning pick-me-up, this protein-rich banana bread fits the bill for any occasion.
Protein Banana Bread
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Wet Ingredients
- ½ cup packed light brown sugar
- ½ cup unsalted butter at room temperature
- ½ cup cottage cheese
- 2 large eggs
- 3 medium ripe bananas mashed (about 1 heaping cup)
- 2 teaspoons vanilla extract
- ¼ cup 1% milk any milk will work
Instructions
- Preheat your oven to 350ºF and prepare a standard loaf pan with nonstick cooking spray or parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Blend the cottage cheese in a high-speed food processor until smooth. Set aside.
- In a stand mixer, cream together the brown sugar and butter on low to medium speed.
- Add the eggs one at a time, mixing until combined.
- In a separate bowl, mash the ripe bananas with a fork, then add them to the mixer along with the cottage cheese and vanilla. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour in the milk and mix until incorporated. The batter may be slightly lumpy, which is okay.
- Transfer the batter to the prepared loaf pan and bake for 30 minutes.
- After 30 minutes, tent the loaf with foil to prevent over-browning, then bake for an additional 25 minutes.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
- Once cooled completely, slice and serve.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Green bananas won’t impart the same rich taste to your bread.