High Protein Low Sugar Banana Bread

If I’m not freezing my bananas for smoothies I’m likely using them in banana bread. This is a healthier banana bread recipe because it contains higher protein and lower sugar compared to other traditional banana breads. This recipe requires minimal ingredients and is simple to make. I recommend sifting the dry ingredients and blending the wet ingredients for a consistent and even texture (see below).

What makes this recipe unique is that there are no added sugars and includes extra protein. The bananas provide subtle sweetness with their natural sugars. The eggs and cottage cheese give this banana bread its higher protein content. The cottage cheese also provides a slightly tangy flavor and helps to add moisture to the bread.

Enjoy this high protein, low sugar banana bread for breakfast or as a snack. I enjoy mine topped with nut butters (almond, peanut, etc.) and berries. Serve along side your favorite tea or latte, etc. Check out my matcha tea for beginners recipe!

Ingredients

Wet Ingredients:

2 ripe bananas

1/2 c cottage cheese (you can also substitute Greek yogurt or sour cream)

2 tsp vanilla

2 eggs

Dry Ingredients:

2 cups all-purpose flour

1 tsp baking soda

1.5 tsp cinnamon

Directions

1. Preheat oven to 350 F.
2. Place all wet ingredients into small food processor or blender. Blend until smooth. Pour into large mixing bowl.
3. Combine all dry ingredients in separate bowl.
4. Sift dry ingredients into bowl with wet ingredients
5. Using whisk, stir to combine all ingredients. Note: avoid over-mixing which can result in dense and tough bread texture.
6. Using spatula, pour batter into parchment-lined loaf pan (~9 x 5 inches). Use spatula to evenly distribute batter throughout the pan.
7. Place in the oven. Bake for 30 minutes (uncovered) and 20 minutes (covered with foil to avoid burning top of bread). Total bake time: 50 minutes.
8. Once finished baking, allow bread to cool for at least 15-20 minutes.
9. Once completely cooled, store in air-tight container at room temperate for 4 days. Alternatively, store in airtight container up to one week in fridge or 3 months in freezer.