Hi! I tried out this recipe today, the flavour was amazing, but the texture of the bread came out a little off (compared to the picture you posted). Now I will be honest and say i substituted 2 eggs for 2 plain whites (more protein) and didn’t use actual sugar but Swerve brown sugar replacement. The rest was identical, do you think that could’ve altered the “crumbly” texture of the bread? (from what yours looks like). Mine came out looking more compact (idk if it makes sense) but it is still moist. Thanks! :)
yes! i can’t speak to substitutes unless i’ve indicated so in the recipe itself. that being said, any substitutes will be taken at your own risk— i can’t guarantee an outcome when changes are made! i’m sorry!
My batter was super runny, all the chocolate chips fell to the bottom. It turned out more mushy/dense and not bread like of fluffy. It would be helpful if you put grams. Are you packing down your almond flour and oat flour? I followed the directions.
the ripeness of your bananas will also contribute to how runny the batter is! if they’re extremely ripe it might be runnier. also the quality of the flours used!
just made this and wow! it turned out sooo good!! i baked it in a 9x13 cake pan instead for 25 mins and it still came out so fluffy and moist and delicious✨truly one of the best banana bread recipes ive tried
Not sure where I went wrong, but mine came out mushy after baking for 55 minutes. I did make my own oat flour so I’m suspecting that could be it? which almond flour and oat flour did you use?
I made this tonight and it was good. However, the top and sides of the bread had more of a crusty texture as opposed to what looks like a moist texture on yours. Any thoughts?
the cottage cheese is what gives this a lot of protein! if i really needed to swap, i'd use plain greek yogurt (with a bit of a fat content too, to keep this rich and moist). let me know how it goes!
Hi there! Do you have macro breakdown for this per slice if you cut it into 8?
hi! macro tracking isn't a practice that serves me or one i promote to my audience, so i don't share this info! i'm sorry!
Hi! I tried out this recipe today, the flavour was amazing, but the texture of the bread came out a little off (compared to the picture you posted). Now I will be honest and say i substituted 2 eggs for 2 plain whites (more protein) and didn’t use actual sugar but Swerve brown sugar replacement. The rest was identical, do you think that could’ve altered the “crumbly” texture of the bread? (from what yours looks like). Mine came out looking more compact (idk if it makes sense) but it is still moist. Thanks! :)
yes! i can’t speak to substitutes unless i’ve indicated so in the recipe itself. that being said, any substitutes will be taken at your own risk— i can’t guarantee an outcome when changes are made! i’m sorry!
it still tasted amazing! thank you so much :)
My batter was super runny, all the chocolate chips fell to the bottom. It turned out more mushy/dense and not bread like of fluffy. It would be helpful if you put grams. Are you packing down your almond flour and oat flour? I followed the directions.
the ripeness of your bananas will also contribute to how runny the batter is! if they’re extremely ripe it might be runnier. also the quality of the flours used!
i don’t use grams, but i’m sure you can put the recipe into a conversion calculator and that will be most accurate!
just made this and wow! it turned out sooo good!! i baked it in a 9x13 cake pan instead for 25 mins and it still came out so fluffy and moist and delicious✨truly one of the best banana bread recipes ive tried
do you think frozen blueberries would work in this?
i’d used fresh!
will do! thanks :)
i don't use grams! best answer can be googled :)
I made this! Was sooo good wouldn’t know there’s cottage cheese inside
i don’t have oat flour, can i just use 1.5 cups of almond flour?
do you know how many calories is in 1 slice?
Not sure where I went wrong, but mine came out mushy after baking for 55 minutes. I did make my own oat flour so I’m suspecting that could be it? which almond flour and oat flour did you use?
Can you please tell me the recipe in metric measurements? I’m in the uk! X
i'm sorry, i don't use metric measurements so i'm not familiar at all! i'd google a conversion calculator or even us chatgpt!
I made this tonight and it was good. However, the top and sides of the bread had more of a crusty texture as opposed to what looks like a moist texture on yours. Any thoughts?
you can cover with tinfoil for the last 10-15 min of baking to prevent the top from getting too brown!
This was delicious 😍😍
Do you have to refrigerate or just store in a container at room temp
i would store in an airtight container at room temp for 3-4 days before moving to the fridge (if there's still any left at that point) 😉
Can I use all-purpose flour instead of the oat and almond flour?
this combination of oat and almond keeps the bread fluffy! you can try all purpose, but i can't speak to the outcome!
hi i would like to try the receipe but dont have cottage cheese, could i substitute it for ricotta cheese ?
the cottage cheese is what gives this a lot of protein! if i really needed to swap, i'd use plain greek yogurt (with a bit of a fat content too, to keep this rich and moist). let me know how it goes!