Cottage Cheese Banana Bread with Ripe Bananas and Cinnamon

Done in 40 minutes, this Cottage Cheese Banana Bread uses a simple bowl-and-loaf-pan method for breakfast, snacks, or dessert. Cottage cheese replaces oil and butter, while ripe bananas keep each slice moist and softly sweet with maple syrup, cinnamon, vanilla, and a tender crumb.

Mash the bananas first, then stir them with cottage cheese, egg, maple syrup, cinnamon, vanilla, and salt until smooth. Oat flour and almond flour give the loaf its structure; the almond flour contributes a nutty flavor and soft texture. Baking powder provides lift, and the recipe allows more oat flour in place of almond flour. Use bananas with dark spots for the sweetest, softest batter.

The batter should look smooth before it goes into the lined or greased loaf pan. Bake until a toothpick inserted in the center comes out clean, which is the clearest cue that the middle has set. Banana size can shift the batter consistency, so add a little more flour if it is too liquid or a splash of milk if it seems too dry.

Let the loaf cool on a wire rack before slicing so it can settle. Serve a slice with maple syrup, nut butter, and coffee if desired. The recipe notes that a night in the refrigerator makes the texture moister and the flavors more pronounced.