Cottage Cheese and Banana Casserole
by Editorial Staff
Airy, light, fluffy and very tasty cottage cheese casserole with bananas will not leave anyone indifferent!
Ingredients
- Cottage cheese (I took fat-free) – 500 g
- Eggs – 4 pcs.
- Small bananas – 3 pcs.
- Honey – 3 teaspoon
- Milk (if necessary, for the required thickness of the dough)
- Vanilla sugar – 10 g
- Ground cinnamon – 1.5 teaspoon
- Vegetable oil – for lubricating the mold
Directions
- Ferment bananas with a blender.
- Separate the yolks from the proteins. Put the proteins in the refrigerator.
- Add yolks, sugar, honey, cinnamon, and cottage cheese to the bananas. Beat everything until smooth (the consistency of thick sour cream; if the dough is thick, add a little milk).
- Remove the whites from the refrigerator, add a pinch of salt, and beat, gradually increasing the speed, until stable, thick foam forms.
- Gently, in parts, mix the proteins into the curd dough in one direction, from bottom to top (I used a wooden spoon since the protein mass falls off from the iron).
- Grease a baking dish with a small amount of vegetable oil and add the resulting curd dough.
- Put in an oven preheated to 160 degrees. Bake the cottage cheese casserole with bananas for 20-30 minutes.
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