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All NEW Cottage Cheese Banana Bread for a healthy upgrade to your traditional banana bread.

It's soft, moist, and gluten-free, made with almond flour. Plus, it's lower in sugar and higher in protein. Add a half of cup of plain greek yogurt on top of a slice for an extra boost of satisfying protein- my favorite breakfast! Give it a taste and see for yourself!


  • 2 ripe bananas, mashed

  • 3 eggs

  • 1/2 cup cottage cheese

  • 3 tablespoons maple syrup (adjust to taste if you want sweeter)

  • 2 teaspoon vanilla extract

  • 2 1/2 cups almond flour**

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • Optional mix-in’s: walnuts, chocolate chips or blueberries are all great


  1. Preheat oven to 350 degrees and line a bread pan with parchment paper and grease

  2. In a large bowl, mix together the bananas, eggs, cottage cheese, maple syrup and vanilla until smooth

  3. Mix in the almond flour, baking soda and cinnamon until fully combined (depending on the brand cottage cheese you use, it may be chunky – that is ok!)

  4. Pour batter into loaf pan and bake in oven for about 50 minutes, covering with foil after 30 minutes or so if the top is starting to brown a bit

  5. Remove from oven once cooked (I stick a toothpick in to test)

  6. Allow the bread to cool then slice and enjoy!


*Store banana bread in airtight container for 3 days, 5 days in fridge or 2 months in freezer

**Gluten-free baking flour and all purpose flour are not 1:1 subs for almond flour.


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