File this under: easy win for breakfast or a mid-afternoon bite. This cottage cheese and banana bake leans on natural sweetness, keeps the sugar modest, and lands that soft, custardy texture with a cozy aroma. Kids like it, adults swipe seconds, and it comes together fast.
What you need
- 400 g cottage cheese, 5% fat
- 2 ripe bananas (about 200 g total)
- 2 eggs
- 50 g sugar (adjust to taste)
- 30 g semolina
- 15 g butter, for greasing the pan
- 1 tsp vanilla sugar
- Pinch of salt
How to make it
1. Build the base: In a mixing bowl, mash the cottage cheese with a fork, or push it through a sieve for an extra-smooth finish. Beat in the eggs, sugar, vanilla sugar, and a pinch of salt until uniform. Stir in the semolina - it helps the bake hold its shape and adds a gentle, tender crumb.
2. Add the bananas: Peel, then mash into a puree or slice into small rounds. Fold into the cottage cheese mixture so the fruit is spread evenly. You want a thick, pliable batter.
3. Prep the pan: Grease a baking dish with the butter and dust lightly with semolina or fine breadcrumbs. That thin barrier makes for a clean release. Scrape in the mixture and smooth the top.
4. Bake: Heat the oven to 180°C (about 350°F). Bake on the middle rack for 35-40 minutes, until the top turns golden. A toothpick in the center should come out dry.
Give it a few minutes to cool, then slice. Serve warm or fully chilled. It plays well with sour cream, honey, a quick berry sauce, or absolutely plain. I reach for sour cream when it is still warm.