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Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper.
Add the bananas, cottage cheese and maple syrup to a blender. Blend until smooth and well combined.
Add the self-rising flour to a large mixing bowl and pour the blended mixture over the flour. Gently fold the flour into the wet mixture using a silicone spatula until the flour is incorporated and no dry flour streaks remain. Do your best not to overmix the batter.
Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. When you apply light pressure to the surface of the bread, it should also bounce back.
Let the banana bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Store uneaten banana bread in an airtight container in the fridge or freezer.