There’s
something
magical
about
a
warm
loaf
of
banana
bread.
For
me,
it’s
a
comfort
food
that
bridges
the
gap
between
a
snack
and
a
meal,
always
ready
to
save
the
day.
But
as
I’ve
become
more
conscious
about
balancing
my
meals
with
enough
protein,
I
realized
my
favorite
banana
bread
could
use
a
bit
of
a
makeover.
This
high-protein
banana
bread
is
soft,
fluffy,
and
packed
with
over
9g
of
protein
per
slice—all
without
using
protein
powder.
It’s
proof
that
you
can
have
a
delicious,
nutrient-dense
treat
that
feels
indulgent
while
fueling
your
body.
When
I
made
this
for
the
first
time,
I
was
skeptical.
Cottage
cheese
in
banana
bread?
Wouldn’t
it
make
the
loaf
heavy
or
weirdly
textured?
But
once
I
blended
it
with
the
ripe
bananas
and
eggs,
it
transformed
into
this
creamy,
dreamy
base
that
gave
the
bread
structure
and
a
light
texture.
I’m
hooked,
and
I
bet
you
will
be
too.
Why
This
Recipe
Will
Be
Your
New
Favorite
-
Protein
Without
Protein
Powder:
I
know
not
everyone
has
protein
powder
on
hand,
and
frankly,
it
can
alter
the
taste
of
baked
goods.
This
recipe
gets
its
protein
from
natural
sources
like
eggs
and
cottage
cheese. -
Soft
and
Fluffy
Texture:
Despite
the
added
protein,
this
banana
bread
is
as
tender
and
moist
as
any
classic
version.
You
won’t
miss
a
thing! -
Perfect
for
Meal
Prep:
I
love
slicing
up
a
loaf
and
keeping
it
in
the
fridge
for
quick
breakfasts,
post-workout
snacks,
or
even
dessert.
It’s
satisfying
and
keeps
me
full.

High-Protein
Banana
Bread
This
high-protein
banana
bread
is
a
game-changer
for
anyone
looking
to
enjoy
a
wholesome,
nutrient-packed
treat
without
compromising
on
flavor
or
texture.
Soft,
fluffy,
and
naturally
sweetened
with
ripe
bananas,
this
loaf
is
a
versatile
addition
to
your
kitchen.
Whether
you’re
seeking
a
satisfying
breakfast,
a
post-workout
snack,
or
a
quick
dessert,
this
banana
bread
delivers
with
over
9g
of
protein
per
slice.
For
the
Bread
-
2
large
ripe
bananas -
4
large
eggs -
1
cup
low-fat
cottage
cheese -
2
tsp
vanilla
extract -
1
½
cups
all-purpose
flour -
½
cup
granulated
sugar -
1
ts[
baking
powder -
1
tsp
baking
soda
Optional
Add-Ins:
-
½
cup
chopped
nuts
(walnuts
or
pecans) -
½
cup
chocolate
chips
-
Step
1:
Prepare
Your
Oven
and
PanPreheat
your
oven
to
350°F
(175°C).Grease
a
loaf
pan
with
non-stick
spray
or
line
it
with
parchment
paper
for
easy
removal. -
Step
2:
Blend
Wet
IngredientsIn
a
blender,
combine
bananas,
eggs,
cottage
cheese,
and
vanilla
extract.Blend
until
smooth
and
creamy.
Set
aside. -
Step
3:
Mix
Dry
IngredientsIn
a
mixing
bowl,
whisk
together
the
flour,
sugar,
baking
powder,
and
baking
soda. -
Step
4:
Combine
Wet
and
Dry
MixturesPour
the
wet
mixture
into
the
bowl
with
the
dry
ingredients.Gently
fold
the
batter
until
just
combined.Do
not
overmix.If
using
nuts
or
chocolate
chips,
fold
them
in
now. -
Step
5:
BakePour
the
batter
into
the
prepared
loaf
pan,
smoothing
the
top
with
a
spatula.Bake
for
55
minutes,
covering
the
top
with
foil
after
35
minutes
to
prevent
over-browning.Check
for
doneness
with
a
toothpick;
it
should
come
out
clean. -
Step
6:
Cool
and
ServeLet
the
loaf
cool
in
the
pan
for
15
minutes.Transfer
to
a
wire
rack
and
allow
to
cool
completely
before
slicing.
-
Banana
Ripeness:
Use
very
ripe
bananas
with
plenty
of
brown
spots
for
the
best
flavor
and
natural
sweetness. -
Blender
Substitution:
If
you
don’t
have
a
blender,
mash
the
bananas
well
and
mix
thoroughly
with
the
cottage
cheese
and
eggs. -
Texture
Tweaks:
For
a
denser
loaf,
reduce
eggs
to
3.
For
extra
fluffiness,
sift
the
dry
ingredients
before
mixing. -
Customizable
Flavors:
Add
cinnamon,
nutmeg,
or
a
dash
of
pumpkin
spice
for
seasonal
variations.
Keyword
Banana
bread,
Healthy
food,
Protein
recipe
Make
It
Into
Muffins
If
you
prefer
muffins
over
a
loaf,
this
recipe
works
perfectly
in
a
12-cup
muffin
tin.
Bake
at
350°F
for
about
30
minutes
and
check
doneness
with
a
toothpick.
Muffins
are
great
for
portion
control
and
grab-and-go
snacks!
Storage,
Reheating,
and
Freezing
-
Storage:
Wrap
the
cooled
loaf
in
plastic
wrap
or
store
it
in
an
airtight
container
in
the
fridge
for
up
to
5
days. -
Reheating:
Warm
slices
in
a
toaster
or
on
a
nonstick
skillet
for
a
crispy
edge
and
soft
center. -
Freezing:
Freeze
the
loaf
whole
or
in
slices
for
up
to
3
months.
Thaw
at
room
temperature
or
in
the
fridge
overnight.
Nutrition
Information
(Per
Slice)
Nutrient |
Amount |
% Daily Value |
---|---|---|
Calories |
130 kcal |
7% |
Protein |
9 g |
18% |
Carbohydrates |
21 g |
7% |
Fat |
3 g |
5% |
Saturated Fat |
1 g |
6% |
Cholesterol |
83 mg |
28% |
Sodium |
336 mg |
15% |
Fiber |
1 g |
4% |
Sugar |
17 g |
19% |
Vitamin A |
149 IU |
3% |
Vitamin C |
3 mg |
4% |
Calcium |
61 mg |
6% |
Iron |
1 mg |
6% |
Why
This
Recipe
Works
for
Me
Whenever
I
make
this
banana
bread,
I’m
reminded
how
simple,
wholesome
ingredients
can
create
something
amazing.
The
cottage
cheese
and
eggs
pack
in
protein,
the
bananas
add
natural
sweetness,
and
the
result
is
a
loaf
that
feels
indulgent
but
supports
my
health
goals.
Give
it
a
try,
and
let
me
know
what
you
think!
Whether
you
top
it
with
peanut
butter
or
eat
it
plain,
I
promise
this
banana
bread
will
quickly
become
a
favorite.