*cinnamon roll version at the bottom
this gluten-free blender banana bread with cottage cheese and chocolate chips is everything you want in a better-for-you treat—moist, fluffy, nutrient-packed, and incredibly easy to make.
it’s the kind of recipe you’ll want to make on repeat, whether you’re meal prepping for the week or just looking for a cozy, feel-good bake.
let’s talk about the taste and texture first.
it’s rich and lightly sweet, with gooey chocolate chips in every bite and warm banana flavor shining through.
the texture is soft and fluffy with just the right amount of density to feel satisfying, thanks to a mix of oat flour, almond butter, and blended cottage cheese.
it holds together beautifully while still being tender and moist.
so what does cottage cheese bring to the table?
a lot. it adds creaminess and protein without any tang, and when blended, it becomes completely smooth and undetectable.
the result is a banana bread that feels indulgent but also fuels you with steady energy—perfect for breakfast or a snack.
we love how nutrient-dense this recipe is. you’re getting:
the entire recipe is made in a blender, so cleanup is easy and the batter comes together in just a couple of minutes.
simply blend the wet ingredients until smooth, add the dry, blend again until combined, fold in the chocolate chips, and bake.
for storage, once the loaf is fully cooled, you can keep it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
it also freezes well—just slice and freeze individually so you can pop one out whenever a craving hits.
this loaf is a perfect example of how a few simple, wholesome ingredients can come together to create something nourishing and totally delicious.
enjoy a slice with your morning coffee, as a post-workout snack, or even for dessert with a little peanut butter on top.
if you love Gluten-Free Blender Banana Bread with Cottage Cheese and Chocolate Chips, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
are you going to make my Gluten-Free Blender Banana Bread with Cottage Cheese and Chocolate Chips)!?
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8
servings10
minutes45
minutes272
kcalAPPROXIMATE MACROS (excluding melted chocolate on top)
calories: 272
protein: 8.9g
fat: 12.8g
carbs: 30.4g
APPROXIMATE MACROS cinnamon roll version (excluding frosting)
calories: 270
protein: 8.8g
fat: 12.4g
carbs: 31.4g
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 on top if desired (melted about 1/3 cup)
cinnamon roll version
banana bread base
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
cinnamon pecan filling
1/2 cup coconut sugar
1/3 cup toasted chopped pecans
1 tbsp avocado oil
1/2 tsp cinnamon
top with homemade or store bought vanilla frosting if wanted, but it’s delicious without any too
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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25 Responses
If I put in protein powder, will I need to balance that with more wet ingredients somehow? If so, can you recommend what I could use? Perhaps just water?
hi! a little bit of milk!
Hi! Can I sub almond flour for the oat flour? Thanks!
hi! they’re not 1:1 subs
Hi.
Can I put half cup of cottage cheese and half cup of greek yoghurt? Just because I want to do it today and I only have half cup of cottage.
Thanks.
yes, that should work!!
Hi there – do you think I can use egg replacer or flax egg? I have to avoid eggs currently.
you can, but the texture will definitely be more gummy!
Made these before work this morning and it came out so good even without the chocolate on top! Perfectly sweet, crisp edges and soft fluffy inside. I used bobs red mill protein oats to slightly increase protein.
amazing!!!
Hello! Can I sub coconut flour for the oat flour?
Thank you!
they’re not good 1:1 subs, i’m sorry!
These look great! Can I sub Buckwheat flour or normal flour for the oat flour?
either works!!:)
This looks so good! Do you think I can sub pumpkin for the bananas? I don’t have them on hand but I have pumpkin!
yes! texture might be a little more wet!
Can I sub gf flour for oat?
should work!!
Hi, please can you post your recipes in grams also as I never know how much a cup is and cannot find how to convert it.
Thanks
hi! you can use a converter online :)!
Hi do you have a replacement for the nut butter that is both nut and seed free
i don’t know of anything other than nut butter that’s seed-free, sorry!
Hi! I am using a dark metal loaf pan and most times it says to decrease to 325° from 350°… do you think I should stick with the oven temperature according to your recipe or according to the pan recommendations?
hi! i don’t have experience baking with dark metal loaf pans, i’m sorry!
No worries! I decreased the temperature to 325 degrees and it baked great!