Can I make this gluten-free?

Yes! You can make this recipe with GF flour if you have a GF sourdough starter. Just substitute the starter for your GF starter and the flour for 1:1 GF all-purpose flour. Be extra careful not to overmix the batter.

How much protein is in a serving?

Each slice of this banana bread packs 11 grams of protein! The nutrition facts are based on slicing the loaf into 12 equal pieces, with one slice counted as a single serving.

Can I freeze cottage cheese banana bread?

Yes! After baking the bread, let it cool completely, then slice it. Place the slices in an airtight zip bag, squeeze the air out of the bag, and freeze the loaf for up to 3 months. To reheat, toast in a toaster or put a slice on a plate and microwave for about 30 seconds.

Sourdough Cottage Cheese Banana Bread (High Protein)

Sourdough Discard

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Sourdough Cottage Cheese Banana Bread (High Protein)

This sourdough cottage cheese banana bread packs 11 grams of protein per slice and can be baked immediately or fermented overnight for digestibility.

Prep: 10 minutes
Cook: 50 minutes
Total Time: 1 hour

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Ingredients

2 cups all-purpose flour
1/2 cup plain protein powder*
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup cottage cheese
2 ripe bananas, mashed
1/3 cup unsalted butter, melted
1/2 cup sourdough starter, room temperature*
1 teaspoon vanilla extract
2 eggs, room temperature

Instructions

Preheat your oven to 350°F.
Line a loaf pan with parchment paper or grease really well with butter.
In a medium-large mixing bowl, combine the flour, protein powder, sugar, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the cottage cheese, mashed bananas, butter, sourdough starter, vanilla, and two eggs.
Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
Spoon the batter into the pan.
Bake for about 50 minutes total. Rotate the pan halfway through. When it’s fully baked, a toothpick placed into the center of the bread should come out mostly clean.
Allow cooling for about 15 minutes before slicing. Slice into 12 equal slices for correct serving size.

Notes

You can sub the protein powder for 1/4 cup more flour
To ferment overnight: after step 5, cover and place the bowl in the fridge overnight. Then continue with step 6 the next day.
Use active starter or discard from the fridge; both work. No matter if you use active or discard the starter is considered “discarded” into the recipe since it isn’t necessary for dough rise.

Find it online: https://cultured.guru/blog/sourdough-cottage-cheese-banana-bread-high-protein