Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 6 servings
Calories 102 kcal
Combine the cottage cheese and kefir in a large bowl and whisk well until smooth.
Peel one banana, then cut it in half lengthwise and again crosswise.
Arrange the banana pieces in a butter‑greased baking dish.
Gently pour the cottage cheese and kefir mixture over the bananas.
Spread the mixture into an even layer, covering the bananas completely.
Place the baking dish on the middle rack of a preheated 350°F (180°C) oven and bake for 15–20 minutes.
When the time is up, remove the dessert from the oven and let it rest for 5 minutes.
Slice into portions and serve with your favorite drink.
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Use very ripe, spotty bananas for the best natural sweetness.
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Whisk the cottage cheese and kefir thoroughly to avoid a grainy texture.
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Check the cake a few minutes early, since bake times vary by oven.
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Let the cake rest for at least five minutes before slicing.
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Chill leftovers for a firmer, cheesecake-like texture.
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Store covered in the refrigerator for up to three days; do not freeze.
Serving: 1serving | Calories: 102kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 126mg | Potassium: 186mg | Fiber: 1g | Sugar: 7g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 0.3mg