High Protein Banana Bread

Preheat the oven to 180°C. Grease and line a loaf tin with baking paper.

In a mixing bowl, mash the bananas using a fork. Add the cottage cheese and mix well with an electric mixer. Add the eggs, sugar, oil and vanilla. Beat well.

In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cinnamon. Add to the banana mixture and gently fold in. Do not overmix.

Pour the batter into the tin and bake for 50-60 minutes, or until a skewer inserted comes out clean (Cover loosely with a piece of foil after 40 minutes if the top is browning too quickly).

Pour the mixture into the prepared loaf tin. Bake for 45 minutes or until a skewer inserted comes out clean.

Allow to cool in the tin for 30 minutes, then remove and enjoy. Wrap the banana bread well and store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Toast the banana bread to crisp it up if desired.