Cottage Cheese Chocolate Chunk Banana Bread, all mixed up in the blender 👌

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Cottage Cheese Chocolate Chunk Banana Bread
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 3 hr (includes cooling and setting times)
Active: 30 min
Yield: 6 to 8 servings

This chocolate chunk banana bread gets an ultra-moist, tender texture from an unexpected ingredient – cottage cheese. Everything comes together right in the blender for easy prep and minimal cleanup. Each slice is packed with banana flavor, studded with melty chocolate chunks and perfectly balanced between wholesome and indulgent. The final touch? It’s topped with a rich semisweet chocolate ganache.

Ingredients

Nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour (see Cook’s Note)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup full-fat cottage cheese (4%)
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
4 tablespoons unsalted butter, melted, or vegetable oil
1 teaspoon vanilla bean paste
4 soft, very ripe, darkly speckled medium bananas
2 large eggs
3 tablespoons unsweetened cocoa powder
1 2/3 cups semisweet chocolate chunks
1/2 cup heavy cream

Directions

Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 longer sides.

Whisk together the flour, baking soda, cinnamon and salt in a medium bowl until combined.

Blend the cottage cheese, brown sugar, granulated sugar, butter, vanilla bean paste, bananas and eggs in a high-speed blender until smooth, scraping down the sides of the carafe with a rubber spatula as needed. Add half of the flour mixture and pulse to just combine. Add the remaining flour mixture, then pulse until just combined.

Transfer half of the batter (about 2 1/2 cups) to a medium bowl and stir in the cocoa powder and 2/3 cup of the chocolate chunks until evenly combined. Spoon half of the vanilla batter into the prepared loaf pan and smooth the top with a spatula. Using half of the chocolate batter, drop spoonfuls of it on top of the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.

Bake until the bread is browned and a toothpick inserted into the center comes out completely clean, about 1 hour 15 minutes. Let the bread cool for 10 minutes in the pan, then use the parchment paper to help lift the bread out of the loaf pan and onto a rack to cool completely.

Place the remaining 1 cup chocolate chunks in a medium bowl. Warm the heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer. Pour over the chocolate chunks and let sit for 5 minutes, then stir together with a rubber spatula until melted and smooth.
Spread over the top of the banana bread, then let it set for about 30 minutes.

Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Copyright 2025 Television Food Network, G.P. All rights reserved.

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Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
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Episode 1 drops on YouTube TOMORROW, April 23 ✨🍗

WHAT TO EXPECT:
▶ Authentic Recipes: Master the fundamentals of Korean home cooking, one delicious recipe at a time.
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🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Thursdays at 7pm EST.
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See you TOMORROW 😉

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Guy Fieri stops by Eischen’s Bar in Okarche, OK to dig into their legendary fried chicken, served up hot, crispy and straight from a century-old Oklahoma institution.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Guy Fieri Devours Fried Chicken in Oklahoma 🍗 | Diners, Drive-Ins and Dives | Food Network


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Four teen chefs face off in a cooking competition using surprise ingredients. In the first round, they must craft an appetizer with gummy bacon, salmon fillets, frozen lima beans and lemon sorbet, followed by an entrée round with cotton candy, chicken cutlets, Brussels sprouts and French fried onions and a dessert round with zucchini, chocolate cake mix, crème fraîche and movie theater popcorn.
#FoodNetwork #Competition
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Chopped: Gummy Bacon, Salmon Fillets, Lima Beans | Full Episode Recap | S13 E5 | Food Network


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Ree Drummond’s Chicken Taco Salad combines tender chicken with fresh lettuce, grilled corn, creamy avocado and a flavorful ranch-salsa dressing. It’s the perfect easy meal for lunch or dinner.
#ReeDrummond #FoodNetwork #TacoSalad
Watch #ThePioneerWoman Saturdays at 10a|9c.
Get the recipe ▶ https://foodtv.com/42e4loJ
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Taco Salad
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

Chicken:
2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter

Dressing:
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you’d like)
3 tablespoons finely minced fresh cilantro

Salad:
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Directions

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.

For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.

For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.

On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you’d like. Serve the salad in individual bowls.
Copyright 2026 Television Food Network, G.P. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree’s Chicken Taco Salad | The Pioneer Woman | Food Network


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