Peanut Butter Chocolate Chip Banana Bread Featuring @Breakstone’s Cottage Cheese
Delicious banana bread featuring the rich combination of ripe bananas, melted butter, white and brown sugar, eggs, vanilla extract, and Breakstone’s 2% Small Curd Cottage Cheese. This moist and flavorful bread is enhanced with the crunch of pecans or walnuts (optional) and the indulgent sweetness of peanut butter chips or chopped peanut butter cups. Baked to perfection, this banana bread is a delightful treat with a summery twist, making it a perfect choice for a comforting and flavorful snack or dessert.
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Keyword Baked, Chocolate, Cottage Cheese, creamy peanut butter, Mini Chocolate Chips, peanut butter, Ripe Bananas
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 6 People
3 –4 Ripe Bananas Mashed ½ Cup Melted Unsalted Butter ½ Cup White Sugar ½ Cup Brown Sugar 2 Eggs Lightly Beaten 1 Teaspoon Vanilla Extract 1 ½ Cups All-Purpose Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking Powder ½ Teaspoon Salt ½ Cup Breakstone’s 2% Small Curd Cottage Cheese 1 Cup Chopped Peanut Butter Cups ½ Cup Pecans or Walnuts Optional Preheat the oven to 350 degrees for a glass pan or 325 degrees for a dark pan.
Grease a 9 x 5 loaf pan or a larger size if needed.
In the bowl of a standard mixer with the paddle attached, combine melted butter and sugar, creaming the mixture for about 5 minutes.
Add in eggs and vanilla, mixing until smooth.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Gently fold in mashed bananas, cottage cheese, nuts (optional), and Chopped Peanut Butter Cups.
Pour the batter into the greased 9 x 5 loaf pan. Place the loaf pan on a baking sheet to catch any overflow.
Bake for 60–75 minutes or until a toothpick inserted comes out clean.
Allow the banana bread to cool for 10 minutes before transferring it to a wire rack for further cooling and slicing.