Name: Banana Cottage Cheese Crustless Bread Minis
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ripe bananas; 1 cup cottage cheese; 2 eggs; 1 cup oats or oat flour; 1 tsp baking powder; 1 tsp cinnamon; 1 tsp vanilla extract; 1/4 tsp salt; 1–2 tbsp honey or maple syrup (optional); 1/4 cup chopped walnuts or chocolate chips (optional)

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Banana Cottage Cheese Crustless Bread Minis are soft, protein-packed mini loaves that combine the natural sweetness of bananas with the creamy richness of cottage cheese. These wholesome little treats are perfect for breakfast, a post-workout snack, or a guilt-free dessert—and they’re made without flour or crust, so they’re naturally gluten-free and lower in carbs.

Why You’ll Love This Recipe

I love how these bread minis turn out moist, flavorful, and incredibly satisfying. The cottage cheese blends smoothly into the batter, giving it extra protein and a tender texture without being heavy. They’re easy to mix up in a blender or bowl, and since they bake in individual portions, I find them perfect for meal prep or on-the-go snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Cottage cheese
Eggs
Oats or oat flour
Baking powder
Cinnamon
Vanilla extract
Salt
Honey or maple syrup (optional, for sweetness)
Walnuts or chocolate chips (optional mix-ins)

Directions

I preheat the oven to 350°F (175°C) and lightly grease or line a muffin pan or mini loaf tin.
In a blender or mixing bowl, I combine bananas, cottage cheese, eggs, vanilla, and sweetener (if using) until smooth.
I stir in oats, baking powder, cinnamon, and salt, mixing until just combined.
If I want extra texture, I fold in chopped nuts or chocolate chips at this point.
I divide the batter evenly into the prepared mini loaf or muffin tins.
I bake them for 20–25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
I let them cool for 10 minutes in the pan before removing and transferring to a wire rack.

Servings and timing

This recipe makes about 6–8 mini loaves or 10–12 muffins. Prep time takes about 10 minutes, and baking time is around 20–25 minutes, so I usually have a batch ready in just over half an hour.

Variations

Sometimes I add a tablespoon of peanut butter or almond butter for richness. For a chocolatey version, I mix in cocoa powder and dark chocolate chunks. If I’m keeping things dairy-free, I use a plant-based cottage cheese alternative and skip the optional chocolate chips or use dairy-free ones.

storage/reheating

I store these in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them individually and reheat in the microwave for about 30 seconds, or warm them in a 300°F oven for 5–7 minutes.

FAQs

Can I make these without oats?

Yes, I’ve used almond flour or a gluten-free flour blend instead of oats. Just watch the texture and adjust if needed.

How ripe should the bananas be?

I use bananas with lots of brown spots—they’re sweeter and mash more easily into the batter.

Can I use low-fat cottage cheese?

Absolutely. I’ve made these with both full-fat and low-fat cottage cheese and they turn out moist either way.

Are these good for kids?

Yes, they’re soft, naturally sweetened, and packed with protein, making them a great snack for little ones.

Can I make these in a regular loaf pan?

Yes, but I increase the baking time to about 40–45 minutes and check doneness with a toothpick in the center.

Conclusion

Banana Cottage Cheese Crustless Bread Minis are one of my favorite healthy bakes. They’re quick to prepare, naturally sweet, and packed with nourishing ingredients that keep me full and energized. Whether I’m enjoying one with my morning coffee or grabbing one on the way out the door, they always feel like a smart, delicious choice.