• Line a 9 x 5 inch loaf pan with parchment paper on the long side, overhanging for easier removal later
• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. If the walnuts are untoasted, spread them on a baking pan and bake for 5 minutes until nutty. Let them cool down a bit and then chop into smaller pieces

Prepare the batter:

• In a food processor, combine bananas, cottage cheese, oil, brown sugar, honey, vanilla extract, salt, baking soda, and baking powder. Blend until smooth.
  
• Transfer the mixture to a bowl and gently fold in whole wheat flour and toasted walnuts until just combined. Avoid overmixing to keep the bread light.
  
• Pour batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar. This creates a delightful crunch after baking.
  

Bake:

• Bake for 55-60 minutes, checking for doneness at 55 minutes. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If it's not done, bake for another 5 minutes and check again
• The bread is darker in color because it uses 100% whole wheat flour, honey, and brown sugar.

Cool down:

• Let the bread cool in the pan for 10 minutes, then use an offset spatula to loosen the edge on the short side if needed and lift it out using the parchment paper and place on a wire rack to cool completely.
  

How to store:

• Please let the bread cool down completely before serving. I store the bread back in the loaf pan uncovered to preserve the crunchy topping. It tastes even better the next day

How to serve:

• I suggest cutting the bread in the middle and then cut into how many slices you want to serve. I put the cut end together to prevent the crumb from drying out and store it back in the loaf pan. The bread stays soft and moist for 3-4 days at room temperature