Ricotta banana bread
A decadent, rich banana bread, made with ricotta and anything I could find in the pantry, like chocolate chips, walnuts and oats. Beautifully moist and full of flavour!
Servings: 10 slices
Ingredients
- 60 g butter softened
- 120 g castor sugar
- 1 tsp vanilla extract
- 1 egg large
- 150 g ricotta
- 50-100 ml milk optional
- 3 bananas ripe
- 1/2 tsp salt
- 275 g plain flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 50 g oats
- 60 g chocolate chips dark
- 60 g walnuts
- 1 banana cut in half, to press into the top
Instructions
- Preheat the oven to 180°C.
- With and electric mixer fitted with the paddle attachment, cream butter and sugar until pale and smooth.
- Add vanilla, the egg and the ricotta to the bowl and blend until no lumps remain.
- Mash the bananas and mix into the wet ingredients.
- In a separate bowl, combine flour, baking powder, baking soda, oats and salt. Use a spatula to carefully fold the dry ingredients into the wet. Add a bit of milk, a tablespoon at a time, if the dough seems very firm.
- When the mass has come together, add choc chips and walnuts. Do not over mix! The dough will be lumpy and that's ok.
- Fill a lined baking tin with the dough, and lightly press the two banana halves, cut side up, into the dough. Bake for 30min, then check the top. If too dark already, cover with aluminium foil. Bake for another 20-25min, and only remove when a skewer inserted into the middle comes out clean. Cool on a wire rack.
- Enjoy with butter, whipped cream or ice cream.