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

Introduction

This gluten-free blender banana bread is moist, flavorful, and packed with wholesome ingredients like cottage cheese and oat flour. It includes a classic chocolate chip version and an optional cinnamon roll twist for extra indulgence. Both are simple to make and perfect for a cozy breakfast or snack.

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
• Optional: melted chocolate for topping (about 1/3 cup)

For the 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
• For the cinnamon pecan filling:
• 1/2 cup coconut sugar
• 1/3 cup toasted chopped pecans
• 1 tbsp avocado oil
• 1/2 tsp cinnamon
• Optional: vanilla frosting for topping

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 the 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, and sea salt to the blender. Blend just until combined—avoid over-blending.
4. Step 4: For the cinnamon roll version, mix the coconut sugar, toasted pecans, avocado oil, and cinnamon in a small bowl until well combined.
5. Step 5: For the chocolate chip version, fold in the chocolate chips gently with a spatula. Pour batter into the loaf pan, smooth the top, and sprinkle a few chocolate chips if you like.
6. Step 6: For the cinnamon roll version, pour half the batter into the loaf pan. Spoon the cinnamon pecan filling evenly over the batter, then pour the remaining batter on top. Gently swirl with a knife for a marbled effect.
7. Step 7: Bake for 45–48 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
8. Step 8: Let the bread cool completely in the pan before slicing for the best texture. Optionally, drizzle melted chocolate or spread vanilla frosting on top before serving.

Tips & Variations

• Use ripe bananas for natural sweetness and moisture.
• Swap almond butter with peanut or cashew butter if preferred.
• For extra texture, add chopped walnuts or pecans to the batter.
• To make the bread dairy-free, substitute cottage cheese with a plant-based yogurt.
• Make the cinnamon roll version without nuts if allergic, or replace with seeds like sunflower or pumpkin.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices in an airtight container for up to 3 months. Reheat slices gently in a toaster oven or microwave 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 an equal amount of all-purpose or gluten-free flour blend, but the texture and taste may differ slightly.

Is it possible to make this recipe nut-free?

Absolutely! Replace the almond butter with sunflower seed butter or omit it altogether and add a little extra moisture like applesauce to maintain texture.

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

Print Recipe

★★★★★

4.5 from 76 reviews

This Gluten-Free Blender Banana Bread combines the natural sweetness of ripe bananas with creamy cottage cheese and rich almond butter, creating a moist and flavorful loaf. Enhanced with chocolate chips for a delightful treat or transformed into a cinnamon roll version layered with a spiced pecan filling, this easy-to-make banana bread is perfect for a wholesome breakfast or snack. Made with oat flour and naturally sweetened, it’s a nutritious gluten-free option that requires just a blender and basic ingredients.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 1 loaf (8-10 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 for topping (about 1/3 cup), optional

Cinnamon Roll Version Additions

• 2 medium ripe bananas (use instead of the 2 large)
• 1 tsp cinnamon (increase instead of 1/2 tsp in base)
• 1/2 cup coconut sugar
• 1/3 cup toasted chopped pecans
• 1 tbsp avocado oil
• Top with homemade or store-bought vanilla frosting, optional

Instructions

1. Prepare and preheat: Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper to prevent sticking and for easy removal.
2. Blend wet ingredients: Add the bananas, cottage cheese, eggs, maple syrup, almond butter, and vanilla extract to a high-speed blender. Blend until the mixture is smooth, creamy, and well combined without lumps.
3. Add dry ingredients and blend: Add the oat flour, baking powder, baking soda, cinnamon, and sea salt to the blender. Blend just until combined; avoid over-blending to keep the batter light. For the cinnamon roll version, separately combine the coconut sugar, toasted chopped pecans, avocado oil, and cinnamon in a small bowl to create the pecan filling.
4. Fold in chocolate and assemble: For the original banana bread, gently fold in the chocolate chips by hand using a spatula, then pour the batter into the prepared loaf pan and smooth the top. Add a few extra chocolate chips on top if you like. For the cinnamon roll version, pour half the batter in the pan, spoon the cinnamon pecan filling evenly over it, then pour the remaining batter on top and swirl gently with a knife to create a marbled effect.
5. Bake: Place the loaf pan in the preheated oven and bake for 45 to 48 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
6. Cool and serve: Remove from the oven and let the bread cool completely in the pan before slicing. For the cinnamon roll version, optionally top with vanilla frosting before serving, though it is delicious without any toppings.

Notes

• Use ripe or overripe bananas for the best natural sweetness and banana flavor.
• Substitute maple syrup with honey if preferred, maintaining the same quantity.
• You can use either low-fat or full-fat cottage cheese; full-fat will add extra creaminess.
• Oat flour can be homemade by grinding gluten-free oats to a fine powder if needed.
• Chocolate chips can be mini or regular size, and vegan chocolate chips can be used if desired.
• For the cinnamon roll version, swirling the pecan filling creates a marble effect but is optional.
• Letting the bread cool completely ensures the best texture and easier slicing.
• You can omit the melted chocolate topping or frosting for a simpler loaf.

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