Pan prep: Preheat the oven to 325 degrees. Grease a 9 inch by 5 inch loaf pan (standard size) with butter or nonstick baking spray and a sprinkling of flour, tapping out any excess flour. Set aside the prepared pan. I prefer a metal loaf pan vs a glass loaf pan- keep in mind that if you use glass your bake time will be longer.

Wet ingredients: In a large bowl mash the bananas until “liquid-y”- there will be a few lumps and that’s okay. Whisk in the brown sugar and oil. Add the eggs, cottage cheese, hemp hearts and vanilla extract and whisk until well combined.

Dry ingredients: to that same bowl add the flour, baking soda, cinnamon and salt. Use a silicone spatula to fold the dry ingredients into the wet- mix until JUST combined. Overmixing results in a more dense, tougher loaf. Fold in any mix-ins.

Bake: Pour the batter in the prepared pan. To the top of the loaf you can add a handful of chocolate chunks or slice a banana lengthwise and gently press it in. Bake for 60-65 minutes until a toothpick entered into the middle of the loaf comes out clean.

Cool: Let cool for 15 minutes in the pan and then run a knife along the perimeter of the loaf to loosen it from the pan. Remove loaf and let it cool a few more minutes on a cooling rack (impossible, I know).

Enjoy: Slice and serve! My favorite is slathered in peanut butter but butter, almond butter, a drizzle of honey or just STRAIGHT UP are all amazing.