We love bananas (dare we say we go bananas for them!) and this fruit is good for you too. It’s got important vitamins and minerals, fiber, and is versatile.
Enjoy bananas in smoothies, as a snack or whip up this healthy banana bread. We added whole grains, reduced the sugar, and included cottage cheese for a little extra protein.
Active: 20 min Total: 2 hours (includes cooling time)
Equipment: 8 1/2 x 4 1/2-inch loaf pan
Make Ahead: Seal in an airtight container or wrap at room temperature for up to 3 days.
Cottage cheese gives this easy banana bread a creamy texture and a bump of protein while whole-wheat flour adds fiber.
Cottage Cheese Chocolate Chip Banana Bread
1 cup all-purpose flour
1 cup white whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups mashed ripe banana (about 3 bananas)
⅓ cup no-salt-added cottage cheese or low-fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chips
1. Preheat oven to 350°F. Coat a 8 1/2 x 4 1/2-inch loaf pan with cooking spray.
2. Whisk all-purpose flour, white whole-wheat flour, baking soda, cinnamon, and salt in a medium bowl.
3. Beat butter and sugar with a stand or hand mixer in a large bowl at medium speed until very smooth and slightly lightened in color. Add eggs, one at a time, beating well after each addition. Add banana, cottage cheese (or yogurt) and vanilla; beat until blended. Add the flour mixture and beat at low speed just until combined. Fold in chocolate chips.
3. Bake the banana bread until a wooden pick inserted in the center comes out clean, about 1 hour. Let the banana bread cool for 10 minutes in the pan on a wire rack, then run a sharp knife around the edges of the bread and remove it from the pan. Let cool completely on a wire rack, about 45 minutes more.
Serves 8
Serving size: 1-inch slice
Recipe by: Breana Killeen, MPH, RD
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