Once again, I found myself with almost a full bunch of bananas that were on their way to being overripe. I should learn that when my kids ask for bananas, they only want 1 or 2 and not to buy a bunch, since they never eat them all. I decided to wipe up a loaf of banana bread last night to use up a few and then cut the rest into slices, frozen them and they’ll be used for smoothies. I also picked this recipe since it uses ricotta and I had some leftover from another recipe that needed to be used.
The bread came out super moist and you would never know there was ricotta in the batter. It’s really good warm with a little smear of butter. With a slice of this bread and a cup of coffee, it’s a great way to start the day!
1/2 cup unsalted butter, melted
3 ripe bananas
3/4 cup sugar
3/4 cup whole milk ricotta
1 tsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan and set aside. In a large bowl, mash the bananas. Pour in the melted butter and mix to combine with the bananas. Add the egg, sugar, ricotta and vanilla and stir to combine. Add the dry ingredients and mix until just combined.
Pour into the prepared pan and evenly spread the batter. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Place on a cooling rack to cool for at least 20 minutes before removing from the pan and slicing.
Source: Hola Jalapeno