Ingredients
Scale
- 2 large very ripe bananas, mashed (about 1 cup or 225 g)
- 3/4 cup 2% cottage cheese (about 170 g)
- 1/2 cup plain nonfat Greek yogurt (about 113 g)
- 2 large eggs
- 1/3 cup pure maple syrup
- 2 tablespoons avocado oil or other neutral oil
- 2 teaspoons vanilla extract
- 2 cups oat flour (about 200 g)
- 1 cup fine blanched almond flour (about 96 g)
- 2 tablespoons ground flaxseed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1/2 cup chopped walnuts, divided
Instructions
- Heat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, leaving enough overhang on the long sides to lift out the loaf. Lightly grease the exposed ends of the pan.
- Add the mashed bananas, cottage cheese, Greek yogurt, eggs, maple syrup, oil, and vanilla to a blender. Blend for 30 to 45 seconds, until smooth and creamy with no visible cottage-cheese curds.
- In a large bowl, whisk together the oat flour, almond flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Pour the blended wet mixture into the dry ingredients. Fold with a spatula until just combined and no dry streaks remain. Fold in about 1/3 cup of the walnuts.
- Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the remaining walnuts.
- Bake for 55 to 65 minutes, until the loaf is deeply golden and a wooden skewer inserted in the center comes out without wet batter. If the top browns too quickly, tent loosely with foil for the final 10 to 15 minutes.
- Cool in the pan for 20 minutes. Lift the loaf onto a wire rack and cool for at least 60 minutes before slicing into 10 equal pieces.
Notes
- Measure the mashed banana rather than adding extra fruit; too much banana can make the center gummy.
- Use thick Greek yogurt rather than regular yogurt for the most predictable batter consistency.
- For gluten-free preparation, use oat flour specifically labeled gluten free and verify all packaged ingredients for your needs.
- Do not taste raw batter. Flour is a raw food and should be fully baked before eating.
- Refrigerate the fully cooled loaf in an airtight container for best texture and use within about 4 days. Freeze individual slices for up to 2 months for best quality.
- Nutrition is an estimate and varies with brands, especially cottage cheese, Greek yogurt, flour, maple syrup, and walnuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian