2cupsall purpose flour or use 1 ½ cups AP and ½ cup whole wheat(270 grams total**)
¾cupsugar(150 grams)
¾teaspoonbaking soda
½teaspoonsalt
½teaspooncinnamon
3largelarge ripe bananas(340 grams)
½cupcottage cheese, try to get mostly curd(114 grams)
2largeeggs
1teaspoonvanilla extract
3tablespoonsunsalted butter, melted(42 grams)
3tablespoonsyour favorite oil(40 grams)
½cupchopped pecans or walnutsoptional
Instructions
Preheat the oven to 350 degrees F. Grease the bottom and short sides of an 8 ½ by 4 ½ or a 9x5 inch loaf pan and line with a strip of parchment. Grease again, only going up about ¼ inch up the sides, then dust with flour.
Mix together the flours, sugar, baking soda, salt, salt and cinnamon.
In a large bowl, mash the bananas with a fork, then stir in the cottage cheese, eggs, and vanilla.
With a heavy duty scraper, stir the dry ingredients into the banana mixture.
Pour the melted butter and oil over the batter (don't forget this step! It's easy to forget the butter since it's usually not added last) and stir with a heavy scraper until well blended – do not overbeat, just gently fold. Stir in the nuts (if using).
Transfer batter to the pan and spread evenly.
Bake for 60-70 minutes or until it appears cracked on top and a toothpick inserted comes out clean
Let cool for about half an hour, then loosen from pan. Let cool for another half hour, then remove from pan and let cool completely.
Notes
I've also successfully used bread flour. The protein in the bread flour and cottage cheese makes the loaf a little sturdier (in a good way) and easy to slice.