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Gluten-Free Blender Banana Bread with Cottage Cheese and Chocolate Chips

Mouthwatering Gluten-Free Blender Banana Bread with Cottage Cheese and Chocolate Chips

This Gluten-Free Blender Banana Bread with Cottage Cheese and Chocolate Chips is a wholesome, indulgent treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 48 minutes
Cooling Time 15 minutes
Total Time 1 hour 13 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 cups Overripe Bananas Use very ripe bananas for maximum natural sweetness and moisture.
  • 1 cup Cottage Cheese Adds a creamy texture; can swap for low-fat or full-fat.
  • 2 large Eggs Replace with a flax egg for a vegan option.
  • 1/2 cup Maple Syrup or Honey A natural sweetener enhancing flavor.
  • 1/4 cup Almond Butter Can be substituted with peanut butter if desired.
  • 1 tsp Vanilla Extract Using pure vanilla extract provides better quality.
  • 1 cup Oat Flour The primary gluten-free flour that gives structure.
  • 1 tsp Baking Powder Ensure freshness for optimal rising.
  • 1 tsp Baking Soda Ensure freshness for optimal rising.
  • 1/2 tsp Cinnamon Optional; adds a lovely warmth.
  • 1/2 tsp Sea Salt Can be replaced with table salt.
  • 1 cup Chocolate Chips Choose mini or regular chocolate chips as your preference.
For the Cinnamon Roll Variation
  • 1/2 cup Pecan Filling Mix finely chopped pecans with a sprinkle of cinnamon and a bit of sweetener.

Equipment

  • High-speed blender
  • loaf pan
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a high-speed blender, combine overripe bananas, cottage cheese, eggs, maple syrup (or honey), almond butter, and vanilla extract. Blend until smooth for 1-2 minutes.
  3. Add oat flour, baking powder, baking soda, sea salt, and cinnamon (if using). Blend gently until just combined.
  4. Fold in the chocolate chips by hand with a spatula for even distribution.
  5. Pour the batter into the lined loaf pan, smoothing the top. For cinnamon roll variation, layer with pecan filling before swirling.
  6. Bake for 45-48 minutes. Check for doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
  7. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

For best results, ensure bananas are very ripe. Avoid over-blending, especially after adding dry ingredients, to keep the bread light and fluffy.

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