Nut-Free and Egg-Free Banana Bread

Last night I got home from work and discovered that I had some very ripe bananas on my counter. I had two options: chuck ’em and use ’em. I’m not one of those people who can just throw them into the freezer and leave them to become petrified black monoliths. Everytime that I do that, I end up forgetting about them and then buy more bananas until they start to pile up. I probably still have some in the freezer, just taunting me.

In the end, I decided to make this super easy recipe for a healthy banana bread that is also nut-free (for people like me) and egg-free (for people who are allergic to eggs. I feel for you). Not only does this use up ripe bananas, but it also uses whole wheat flour and it has protein in it from cottage cheese, which is not as weird as you’d think. It doesn’t rise very much but still stays light and moist. Makes a great breakfast bread or for a snack.

Nut-Free and Egg-Free Banana Bread

 

Save Print

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Preheat oven to 325°F. In a large bowl, mash peeled bananas. Add cottage cheese and continue mashing. Add remaining ingredients. Mix together with a spoon until well combined. Pour batter into a greased loaf pan, spreading evenly. Bake for 32-35 minutes. Let cool before removing from pan and serving. Store it in the fridge for 3-4 days.

Author: Amanda - Life at Cloverhill

Recipe type: Breads

Serves: 1 loaf

Ingredients

• 2 ripe bananas
• ½ cup low-fat cottage cheese
• ½ cup whole wheat Flour
• ½ cup all-purpose Flour
• ¼ cup brown sugar
• ¼ cup white sugar
• ½ tsp vanilla extract
• 1 tsp baking powder
• ¼ cup canola oil
• ¼ tsp cinnamon

Instructions

1. Preheat oven to 325°F.
2. In a large bowl, mash peeled bananas.
3. Add cottage cheese and continue mashing.
4. Add remaining ingredients. Mix together with a spoon until well combined.
5. Pour batter into a greased loaf pan, spreading evenly. Bake for 32-35 minutes.
6. Let cool before removing from pan and serving.
7. Store it in the fridge for 3-4 days.

3.5.3229

Preheat oven to 325 degrees. In a large bowl, mash peeled bananas.

Add cottage cheese and continue mashing.

Add remaining ingredients.

Mix together with a spoon until well combined.

Pour batter into a greased loaf pan, spreading evenly. Bake for 32-35 minutes.

Let cool before removing from pan and serving.

I like to freeze this in pre-cut slices, with wax paper between them, and then just heat one up when I get a craving. Otherwise, you can store it in the fridge for 3-4 days, but if I left it out, I’d eat the whole loaf!

I thought I’d try a bite with some of that Maple Syrup Jelly that I picked up at the One of a Kind Show. Oh so yummy.

And then for my other bite, I put on some President’s Choice Dulce de Leche Caramel Spread. I’m torn on which I liked better. And the reality is that its sweet enough that it doesn’t even need either of them.