Healthy High-Protein Blueberry Banana Bread 
A moist, protein-packed, and naturally sweetened banana bread that’s perfect for a nutritious snack or breakfast. Made with peanut butter, cottage cheese, and eggs, it’s gluten-free, flourless, and loaded with juicy blueberries for a delicious, kid-friendly treat.
Ingredients:
1 large ripe banana (about ½ cup mashed)
5 large eggs
1 cup creamy peanut butter (natural or regular)
½ cup cottage cheese (any fat percentage)
2 tablespoons maple syrup, honey, or sweetener of choice
1 teaspoon vanilla extract (optional)
¼ cup fresh or frozen blueberries (plus extra for topping)
Cooking spray or oil, for greasing
Instructions:
1. Set your oven to 350°F (175°C). Lightly grease an 8.5×4.5-inch loaf pan and line it with parchment paper, leaving extra length on the sides to help lift the bread out later.
2. In a blender or food processor, add the banana, eggs, peanut butter, cottage cheese, sweetener, and vanilla (if using). Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
3. Transfer the blended batter to a bowl. Gently fold in ¼ cup of blueberries using a spatula.
4. Pour the batter into the prepared loaf pan. Scatter a few extra blueberries on top if desired.
5. Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter).
6. Allow the bread to cool in the pan for 15 minutes. Then, use the parchment paper to lift it out and transfer to a wire rack to cool completely before slicing.
7. Keep stored in an airtight container in the refrigerator for up to 5 days.
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Yield: 10 slices
Nutrition Facts (per slice):
Calories: 210 kcal | Protein: 11g | Carbohydrates: 12g | Fat: 14g | Fiber: 2g | Sugar: 7g | Sodium: 150mg
