Some people have asked me how I choose the recipes I put on this blog. I usually put any new recipe I try, because usually everything is pretty good and worth sharing. But usually does not mean always. Let’s use a bread recipe as an example.
I have been on a mission to rid my freezer and fridge of things that need to be used up. Last week I decided to use the rest of a container of cottage cheese and some bananas I had frozen. It seemed like an OK recipe. The only ingredient out of the ordinary was the cottage cheese. I thought it might create a creamy texture with a little tang. Kind of like yogurt. I think it was actually the downfall of this bread. The cottage cheese curds baked in the bread created a truly funky texture. The bread took a lot longer to bake than instructed below. Even after 40 minutes in the oven the middle was gooey. After 50 minutes I took it out of the oven and after cooling I sliced it up revealing a still undercooked center. The edges were OK, but I ended up throwing the loaf away after eating half of a piece I had toasted and buttered. And I don’t throw food away easily. It just wasn’t worth it.
So, unlike other posts on Hottie Biscotti, this recipe is one that I do not recommend. If you have a good bread recipe that uses cottage cheese, then please let me know. At this point I am not likely to try another baked good where cottage cheese is involved.
Here is the recipe, and the source.
Cottage Cheese Banana Bread
- 2 ripe bananas
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup low-fat cottage cheese
- 1/4 cup canola oil
- Shake of cinnamon
- Preheat oven to 325*F.
- Coat loaf pan with non-stick spray.
- Combine ingredients in large mixing bowl. Blend well.
- Pour batter into loaf pan; spread evenly.
- Bake for 32-35 minutes.