Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Cottage Cheese Chocolate Chunk Banana Bread
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- Level: Easy
- Total: 3 hr (includes cooling and setting times)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 587
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 5 g
- Sugar
- 54 g
- Protein
- 9 g
- Cholesterol
- 81 mg
- Sodium
- 380 mg
This chocolate chunk banana bread gets an ultra-moist, tender texture from an unexpected ingredient – cottage cheese. Everything comes together right in the blender for easy prep and minimal cleanup. Each slice is packed with banana flavor, studded with melty chocolate chunks and perfectly balanced between wholesome and indulgent. The final touch? It’s topped with a rich semisweet chocolate ganache.
- Level: Easy
- Total: 3 hr (includes cooling and setting times)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 587
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 5 g
- Sugar
- 54 g
- Protein
- 9 g
- Cholesterol
- 81 mg
- Sodium
- 380 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 longer sides.
- Whisk together the flour, baking soda, cinnamon and salt in a medium bowl until combined.
- Blend the cottage cheese, brown sugar, granulated sugar, butter, vanilla bean paste, bananas and eggs in a high-speed blender until smooth, scraping down the sides of the carafe with a rubber spatula as needed. Add half of the flour mixture and pulse to just combine. Add the remaining flour mixture, then pulse until just combined.
- Transfer half of the batter (about 2 1/2 cups) to a medium bowl and stir in the cocoa powder and 2/3 cup of the chocolate chunks until evenly combined. Spoon half of the vanilla batter into the prepared loaf pan and smooth the top with a spatula. Using half of the chocolate batter, drop spoonfuls of it on top of the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
- Bake until the bread is browned and a toothpick inserted into the center comes out completely clean, about 1 hour 15 minutes. Let the bread cool for 10 minutes in the pan, then use the parchment paper to help lift the bread out of the loaf pan and onto a rack to cool completely.
- Place the remaining 1 cup chocolate chunks in a medium bowl. Warm the heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer. Pour over the chocolate chunks and let sit for 5 minutes, then stir together with a rubber spatula until melted and smooth.
- Spread over the top of the banana bread, then let it set for about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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