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

Introduction

This gluten-free blender banana bread combines the creaminess of cottage cheese with the natural sweetness of bananas and chocolate chips. It’s moist, tender, and quick to prepare, making it perfect for a wholesome breakfast or snack. There’s even a cinnamon roll variation to satisfy your sweet tooth.

Ingredients

• 2 large overripe bananas
• 1 cup low-fat or full-fat cottage cheese
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup creamy almond butter
• 1 ½ tsp vanilla extract
• 1 ½ cups oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 1/4 tsp sea salt
• 1/2 cup mini or regular chocolate chips
• Melted chocolate for topping (optional, about 1/3 cup)

Instructions

1. Step 1: Preheat the oven to 350°F and line a loaf pan with parchment paper.
2. Step 2: In a high-speed blender, combine bananas, cottage cheese, eggs, maple syrup, almond butter, and vanilla extract. Blend until smooth and creamy.
3. Step 3: Add oat flour, baking powder, baking soda, cinnamon (if using), and sea salt. Blend again just until combined, taking care not to over-blend.
4. Step 4: Fold in the chocolate chips by hand using a spatula. Pour the batter into the prepared loaf pan and smooth the top. Add a few extra chocolate chips on top if desired.
5. Step 5: Bake for 45–48 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
6. Step 6: Let the banana bread cool completely in the pan before slicing for the best texture. Optionally, drizzle with melted chocolate once cooled.

Tips & Variations

• For a cinnamon roll version, prepare a cinnamon pecan filling with coconut sugar, toasted pecans, avocado oil, and cinnamon. Layer it between two portions of the batter and swirl gently before baking.
• Use ripe bananas for maximum sweetness and moisture.
• If you don’t have oat flour, you can make your own by blending oats until fine.
• Try substituting almond butter with peanut or sunflower seed butter if preferred.
• For a dairy-free option, substitute cottage cheese with a plant-based yogurt and ensure your chocolate chips are dairy-free.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To reheat, warm slices in the microwave for 15-20 seconds or in a toaster oven until warmed through. The bread also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute oat flour with a gluten-free all-purpose flour blend or regular flour if you’re not strictly gluten-free. The texture may vary slightly.

Do I need a high-speed blender?

A high-speed blender works best to create a smooth batter quickly, but a regular blender can be used—just blend longer and scrape down the sides as needed.

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

Print Recipe

★★★★★

4.6 from 107 reviews

This Gluten-Free Blender Banana Bread is a moist, delicious, and easy-to-make recipe featuring ripe bananas, creamy cottage cheese, and chocolate chips for a perfect balance of sweetness and texture. Made with oat flour and natural sweeteners like maple syrup or honey, this bread is a nutritious treat ideal for breakfast, snack, or dessert. The recipe includes an optional cinnamon roll variation with a cinnamon pecan filling and the possibility to top with melted chocolate or vanilla frosting.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Banana Bread Base

• 2 large overripe bananas
• 1 cup low-fat or full-fat cottage cheese
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup creamy almond butter
• 1 ½ tsp vanilla extract
• 1 ½ cups oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 1/4 tsp sea salt
• 1/2 cup mini or regular chocolate chips
• Melted chocolate about 1/3 cup (optional, for topping)

Cinnamon Roll Version

• 2 medium ripe bananas
• 1 cup low-fat cottage cheese
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup creamy almond butter
• 1 ½ tsp vanilla extract
• 1 ½ cups oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 cup coconut sugar (for cinnamon pecan filling)
• 1/3 cup toasted chopped pecans (for cinnamon pecan filling)
• 1 tbsp avocado oil (for cinnamon pecan filling)
• 1/2 tsp cinnamon (for cinnamon pecan filling)
• Vanilla frosting, homemade or store-bought (optional, for topping)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
2. Blend Wet Ingredients: In a high-speed blender, add bananas, cottage cheese, eggs, maple syrup or honey, almond butter, and vanilla extract. Blend these ingredients until the mixture is smooth and creamy, ensuring a uniform texture.
3. Add Dry Ingredients: Add oat flour, baking powder, baking soda, cinnamon (if using), and sea salt to the blender. Blend again just until the ingredients are combined; avoid over-blending to keep the bread tender.
4. Prepare Cinnamon Pecan Filling (Optional): If making the cinnamon roll version, mix coconut sugar, toasted chopped pecans, avocado oil, and cinnamon in a small bowl until well combined.
5. Fold in Chocolate Chips: For the original version, carefully fold chocolate chips into the batter using a spatula to distribute them evenly without over-mixing. Pour the batter into the prepared loaf pan and smooth the surface. Optionally, add a few chocolate chips on top.
6. Assemble Cinnamon Roll Version: Pour half of the batter into the loaf pan, spread the cinnamon pecan filling evenly over it, then pour the remaining batter on top. Swirl gently with a knife to create a marbled effect if desired.
7. Bake: Place the loaf pan in the oven and bake for 45 to 48 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
8. Cool and Serve: Let the banana bread cool completely in the pan. If desired, top the loaf with melted chocolate or vanilla frosting before slicing and serving for added flavor and presentation.

Notes

• Use ripe or overripe bananas for best natural sweetness and moisture.
• Oat flour ensures the bread is gluten-free; you can make your own by grinding oats if necessary.
• For a dairy-free variation, substitute cottage cheese with a vegan alternative, but texture and moisture may vary.
• The cinnamon roll version adds a delicious twist with a pecan cinnamon filling and optional frosting.
• Do not overblend the batter to avoid a dense texture.
• Let the bread cool completely before slicing to maintain structure and moisture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Keywords: gluten-free banana bread, blender banana bread, oat flour banana bread, cottage cheese banana bread, chocolate chip banana bread, cinnamon roll banana bread, healthy banana bread