Cottage Cheese Carrot Cake Banana Bread
This cozy carrot cake banana bread is made with cottage cheese for extra protein, a hint of spice, and topped with a creamy glaze. Perfect for breakfast or an afternoon snack!
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SERVINGS: 6
Ingredients
For the bread:
- 1 3/4 cups all-purpose flour or gluten-free 1:1 flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 3 medium bananas ripe and mashed
- ½ cup cottage cheese
- 3 tbsp maple syrup or honey
- 2 medium eggs
- 1 tsp vanilla extract
- ½ cup shredded carrot
- ¼ cup chopped walnuts or pecans
For the glaze:
- 4 oz cream cheese softened
- 2 tbsp greek yogurt
- 3 tbsp maple syrup or honey
- 1/4 cup powdered monkfruit sweetener
- ½ tsp vanilla bean paste
Instructions
Enable step-by-step mode- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, mash bananas, then stir in cottage cheese, maple syrup, eggs, and vanilla.
- Combine: Slowly fold the dry ingredients into the wet, then mix in shredded carrots and walnuts (if using).
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Make the glaze: Blend Greek yogurt, powdered monkfruit, cream cheese, maple syrup, and vanilla until smooth.
- Drizzle or spread glaze on cooled banana bread and enjoy!