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Cottage cheese casserole with banana

Author
Cookinero 24 Nov 2022
20430
Cottage cheese casserole with banana

This cottage cheese casserole with a banana differs from the usual one not only in a more delicate taste, but also in a special aroma that all lovers of this exotic fruit will appreciate. However, it has long become familiar to us, almost like "native" apples or pears. Many modern housewives love baking with bananas and do not miss the opportunity to test another idea in action. So, the recipe for such a cottage cheese casserole will definitely be in demand. Try to cook it and, perhaps, your loved ones will give this dish the status of "favourite family" from the very first time.

How to cook Cottage cheese casserole with banana

Step 1

Cottage cheese casserole with banana

Prepare the ingredients for the casserole. Rub the cottage cheese through a fine metal sieve into a deep bowl. Divide the eggs into whites and yolks. Put the whites in the refrigerator until use.

Step 2

Cottage cheese casserole with banana

Add the yolks to the cottage cheese along with sour cream and semolina. Wash and peel the banana. Break into several pieces. Add to the bowl with cottage cheese with yolks, sour cream and semolina.

Step 3

Cottage cheese casserole with banana

Punch with a blender until a mass of a homogeneous consistency is obtained. Beat the whites with a mixer into a strong foam. Then gradually add all the sugar. Don't stop beating.

Step 4

Cottage cheese casserole with banana

Combine the resulting protein mass with curd. Add vanilla extract and lemon zest. Mix thoroughly with a cooking silicone spatula.

Step 5

Cottage cheese casserole with banana

Heat the oven to 180°C. Grease a casserole dish with butter. Pour the curd mass into it and bake for 30-35 minutes. If the top starts to brown too much, cover the casserole with foil.

Cottage cheese casserole with banana - FAQ About Ingredients, Baking Time and Storage

Yes, ricotta can be used as a substitute for cottage cheese, but the texture will be slightly creamier and less grainy.
The casserole can be stored in the fridge for up to 3 days when covered tightly with plastic wrap or in an airtight container.
This recipe is not low-carb due to the banana and semolina. For a low-carb version, you can omit the banana and replace semolina with almond flour.
Yes, a blender can be used to whip egg whites, but ensure it is clean and dry to achieve stiff peaks.
This casserole pairs well with fresh fruit, yogurt, or a light salad for a balanced meal.
Yes, simply halve the ingredients for a smaller portion, but adjust baking time to 20-25 minutes.
Yes, the casserole can be frozen for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 150°C for 10-15 minutes.
Overbaking or too much semolina can cause dryness. Check for doneness at 25 minutes and cover with foil if needed.
Yes, but use sparingly (1-2 tsp) as lemon juice is more acidic and may alter the texture slightly.
Yes, apples, pears, or berries can be used, but adjust sweetness and baking time accordingly.

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