Go Back
–+ servings
Print
Leichtes Bananenbrot Rezept ohne extra Fett und Zucker. Ein Protein Bananenbrot mit vollwertigen Zutaten.

Healthy Banana Bread (No Added Sugar or Fat, Protein-Rich)

A healthy homemade banana bread recipe made with whole grain flour, cottage cheese, oats, and ripe bananas. Naturally sweet, high in protein, low in fat, and ideal for kids, meal prep, or a nourishing snack.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Baking, Breakfast, Snack
Category American, Classic
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 165 kcal
Autor Elle

Ingredients

Wet Ingredients:

  • 2 large eggs
  • 200 g cottage cheese
  • 1 tablespoon pure maple syrup
  • 4 ripe bananas, mashed (about 400 g)

Dry Ingredients:

  • 200 g white spelt flour (alternatively all-purpose flour)
  • 100 g whole spelt flour (alternatively whole wheat flour)
  • 100 g fine-cut oats / quick oats (1 cup)
  • 1 1/2 teaspoons baking powder (phosphate-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (Ceylon)
  • Pinch of sea salt
  • 50 g chopped walnuts (about ½ cup, optional)

Optional Garnish:

  • Sliced banana

Method

  1. Preheat the oven to 350°F / 180°C (160°C fan-assisted). Grease a loaf pan (25 x 11 cm) and line the base and two long sides with parchment paper, allowing a little overhang for easy removal.
  2. In a large mixing bowl, use a hand mixer or immersion blender to blend the wet ingredients (eggs, cottage cheese, maple syrup, and bananas) until smooth and well combined.
  3. In a separate bowl, whisk together all the dry ingredients (flour, oats, baking powder, baking soda, cinnamon, and salt).
  4. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to over mix. If using, fold in the chopped walnuts.
  5. Pour the batter into the prepared loaf pan and smooth the top. For a pretty finish, place a sliced banana cut lengthwise on top, cut side up.
  6. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let the banana bread cool in the pan for 5 to 10 minutes, then transfer it to a wire rack to cool completely before slicing (or go ahead and enjoy when it's still a little warm!).

Notes

  • Flour Tip: Use 200 g white spelt flour and 100 g whole spelt flour for a perfect balance of softness and nutrition. Alternatively, substitute with 300 g all-purpose flour (total of 2 1/4 cups).
  • Storage Tips: This banana bread stays beautifully moist for about 3 to 4 days. After that, it may start to dry out a little. Once fully cooled, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. And if you’d like to keep it longer, it freezes brilliantly. I like to slice it first, then freeze the pieces individually so I can pop one straight into the toaster whenever I fancy a warm, comforting treat.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.