Gluten-Free Double Chocolate Chip Cottage Cheese Banana Bread

How to make a moist & delicious gluten-free double chocolate chip cottage cheese banana bread with oat flour and naturally sweetened with honey. You’ll never guess it includes cottage cheese!

How to make a moist & delicious gluten-free double chocolate chip cottage cheese banana bread w/ oat flour naturally sweetened w/ honey

Banana bread has been one of my favorites since I was a kid. But I’ve felt guilty eating it as an adult because of the high sugar and fat. Now I can indulge guilt-free with my gluten-free chocolate chip oat banana bread because it’s naturally sweetened and nutrient-dense!

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Why You’ll Love My Gluten-Free Double Chocolate Chip Cottage Cheese Banana Bread Recipe

  • It’s naturally sweetened with maple syrup.
  • All the ingredients are easily digestible for a gentle tummy.
  • This bread is super quick and easy to make in one bowl.
  • It’s a delicious way to incorporate vegetables into breakfast.

Ingredients & Substitutions 

Bananas: You can substitute with 1 cup unsweetened applesauce. Applesauce will add moisture and natural sweetness, similar to bananas.

Honey: You can substitute with maple syrup or agave nectar. Both are liquid sweeteners and can be used as a substitute for honey.

Eggs (for a vegan version): You can substitute with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Note: Flax eggs work well as a binder and can replace eggs in vegan baking.*

Oil: You can use melted coconut oil, melted butter, or any neutral-flavored oil.

Cottage Cheese: You can substitute cottage cheese with greek yogurt, coconut yogurt, or sour cream.*

Almond Extract: You can omit ir replace with additional vanilla extract or any other flavored extract (e.g., coconut, hazelnut)

Oat Flour: You can substitue with a Gluten-free all-purpose flour blend. Note: Make sure the blend contains xanthan gum or a similar binder if it’s not already included. The texture may vary slightly.*

Cocoa Powder: You can replace with cacao powder (for a less processed option) or carob powder.

Mini Chocolate Chips: You can use your favorite chocolate chips, chopped nuts (e.g., walnuts, pecans) or dried fruit (e.g., raisins, chopped dried cherries).

Remember that ingredient substitutions can sometimes alter the texture, taste, and outcome of the final product. It’s a good idea to do a small test batch if you’re making significant changes to the recipe.

*I have not tested this substitution and can not endorse the result.

How to Make My Gluten-Free Chocolate Chip Oat Banana Bread Recipe

Step 1. Prep the Pan and Oats

Preheat your oven to 425°F. Line a 4×8″ baking pan with parchment paper. Then spray lightly with non-stick cooking spray. If grinding your own oat flour, measure 2-3/4 cups of oats and grind them in your blender. I love using my Nutribullet because it only takes about six seconds.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2. Combine the Wet Ingredients

Add the bananas, honey, oil, cottage cheese, vanilla, apple cider vinegar, and almond extract to a medium-sized mixing bowl. Then blend them until smooth using an immersion blender. Or you can mix them all together in an upright blender. This will eliminate the cottage cheese curdled texture and banana chunks.

Add the eggs and egg white and whisk until blended.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3. Add the Dry Ingredients

Add the oat flour, cocoa powder, baking powder, baking soda, baking powder, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.

Add almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4. Pour and Bake

Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 10 minutes at 425°F. Then leave the bread in the oven, turn down the heat to 350°F, and bake for an additional 38-42 minutes or until a toothpick comes out clean. 

Mixing cranberries into muffin batter.

Gluten-Free Chocolate Chip Oat Banana Bread Recipe Notes

  • Ensure that your bananas are ripe, as they provide natural sweetness and moisture to the bread.
  • The use of cottage cheese might sound unusual, but it adds a creamy texture and boosts the protein content of the bread.
  • Apple cider vinegar might seem like an odd ingredient, but it reacts with the baking soda to help the bread rise and become lighter.
  • If you prefer a nutty flavor, you can replace almond extract with other extracts like hazelnut or walnut.
  • The oat flour gives the bread its gluten-free base and contributes to its moistness. You can buy oat flour or easily make it by grinding rolled oats in a blender or food processor.
  • Mixing the wet and dry ingredients separately before combining helps ensure even distribution of flavors and leavening agents.

  • To maintain freshness, store the gluten-free double chocolate chip cottage cheese banana bread in an airtight container at room temperature for up to 2 days.
  • For longer storage, place the bread in the refrigerator for up to a week. It might become slightly denser when refrigerated, but it will still be delicious.
  • If you want to freeze the bread, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw slices at room temperature or gently reheat in the microwave.
  • Ensure that your bananas are ripe, as they provide natural sweetness and moisture to the bread.
  • The use of cottage cheese might sound unusual, but it adds a creamy texture and boosts the protein content of the bread.
  • Apple cider vinegar might seem like an odd ingredient, but it reacts with the baking soda to help the bread rise and become lighter.
  • If you prefer a nutty flavor, you can replace almond extract with other extracts like hazelnut or walnut.
  • The oat flour gives the bread its gluten-free base and contributes to its moistness. You can buy oat flour or easily make it by grinding rolled oats in a blender or food processor.
  • Mixing the wet and dry ingredients separately before combining helps ensure even distribution of flavors and leavening agents.

  • Can I use regular all-purpose flour instead of oat flour? Oat flour provides the gluten-free base for this recipe. Using all-purpose flour would change the texture and require adjustments to the recipe.
  • Can I omit the chocolate chips? Of course! You can omit the chocolate chips if you prefer a plain banana bread or replace them with chopped nuts or dried fruit.
  • Why is apple cider vinegar included? The apple cider vinegar reacts with the baking soda, creating bubbles that help the bread rise and become fluffy.
  • Can I use frozen bananas? Yes, thawed frozen bananas work well. Just make sure to drain any excess liquid before mashing.
  • Can I make muffins instead of a loaf? Absolutely, you can pour the batter into muffin tins and adjust the baking time accordingly. Start checking for doneness around 20-25 minutes.

Enjoy your gluten-free double chocolate chip cottage cheese banana bread! Don’t hesitate to experiment and make it your ow

How to make a moist & delicious gluten-free double chocolate chip cottage cheese banana bread w/ oat flour naturally sweetened w/ honey

Gluten-Free Double Chocolate Chip Cottage Cheese Banana Bread

Gluten-Free diet-friendly recipe
How to make a moist & delicious gluten-free double chocolate chip cottage cheese banana bread with oat flour and naturally sweetened with honey. You'll never guess it includes cottage cheese!
5 from 2 votes
Servings 12
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 2 medium/large bananas equal to 1 cup mashed
  • 1/3 cup honey
  • 2 eggs
  • 1 egg white
  • 1/3 cup oil extra light olive oil is my fave
  • 1/2 cup cottage cheese
  • 2 teaspoons vanilla
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon almond extract

Dry Ingredients:

  • 1-2/3 cups oat flour
  • 1/3 cup cocoa powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions
 

  • Preheat your oven to 425°F. Line a 4×8″ baking pan with parchment paper. Then spray lightly with non-stick cooking spray. If grinding your own oat flour, measure 2-3/4 cups of oats and grind them in your blender. I love using my Nutribullet because it only takes about six seconds.
  • Add the bananas, honey, oil, cottage cheese, vanilla, apple cider vinegar, and almond extract to a medium-sized mixing bowl. Then blend them until smooth using an immersion blender. Or you can mix them all together in an upright blender. This will eliminate the cottage cheese curdled texture and banana chunks.
  • Add the eggs and egg white and whisk until blended.
  • Add the oat flour, cocoa powder, baking powder, baking soda, baking powder, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
  • Add almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
  • Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 10 minutes at 425°F. Then leave the bread in the oven, turn down the heat to 350°F, and bake for an additional 38-42 minutes or until a toothpick comes out clean.

Video

YouTube video

Nutrition

Calories: 251kcalCarbohydrates: 31gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 29mgSodium: 270mgPotassium: 240mgFiber: 3gSugar: 15gVitamin A: 65IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Keyword banana bread, chocolate chip, cottage cheese, gluten free, naturally sweetened
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

2 responses to “Gluten-Free Double Chocolate Chip Cottage Cheese Banana Bread”

  1. Cassie Avatar
    Cassie

    5 stars
    I was a little skeptical about the cottage cheese…but wow…these are so moist and tender. I love that they’re not too sweet. We will be making these again!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Cassie, I’m so glad you gave this recipe a chance 🙂 Thank you for sharing this with me!

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2 Comments

  1. 5 stars
    I was a little skeptical about the cottage cheese…but wow…these are so moist and tender. I love that they’re not too sweet. We will be making these again!

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