Description
Yield: 1 loaf, about 10 slices
Preparation: 15 minutes
Baking: Approximately 55–70 minutes, checking from 50 minutes
Cooling: Approximately 1–1½ hours
Total: Approximately 2¼–2¾ hours, or longer if needed
Pan: 9 × 5 inches
Oven: 350°F
Ingredients
Scale
- 1½ cups all-purpose flour, spooned and leveled
- 1 cup mashed ripe banana
- ¾ cup cottage cheese
- 2 large eggs
- ⅓ cup packed brown sugar
- ¼ cup melted unsalted butter, cooled slightly
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon fine salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon additional flour
Instructions
- Preheat to 350°F. Grease or parchment-line the loaf pan.
- Blend cottage cheese if desired, using the measured eggs to help circulation if needed rather than adding liquid.
- Whisk banana, cheese, eggs, sugar, butter, and vanilla together.
- Whisk flour, leaveners, cinnamon, and salt separately. Fold into the wet mixture.
- Toss berries with the extra teaspoon flour and fold in gently, keeping frozen fruit frozen.
- Transfer to the pan and smooth. Add a few reserved berries if desired.
- Bake until the center shows no wet batter, checking from 50 minutes and allowing approximately 55–70 minutes or longer. Tent with foil if browning early.
- Rest in the pan for 10–15 minutes, then transfer to a rack and cool fully before slicing.