Victoria's Kitchen

Banana Bread with Ricotta

Oh myyyy. This is so so so good. Moist, banana-ey, a teensy bit salty. 

You can add chocolate bits if you want, but I did it without. 

It disappeared REALLY quickly. 

 

Banana Bread with Ricotta
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1/2 cup (1 stick) unsalted butter, melted
  2. 3 large ripe bananas, or 4 small ripe bananas
  3. 1 large egg
  4. 3/4 cup granulated sugar
  5. 3/4 cup whole milk ricotta
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon kosher salt
Instructions
  1. Heat oven to 350°F and arrange a rack on the bottom. Grease a 9 x 5-inch loaf pan.
  2. Pour melted butter into a large bowl. Add bananas and mash into a pulp. Add egg and beat until smooth. Add sugar, ricotta, and vanilla and stir to incorporate.
  3. In a separate bowl, mix all dry ingredients.
  4. Add the dry ingredients to the wet, and stir just until all flour is incorporated, don't overmix.
  5. Scrape batter into prepared pan and place on the bottom rack of the oven.
  6. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Remove to a cooling rack and let sit at least 20 minutes before removing from the pan.
Adapted from Hola Jalapeno
Adapted from Hola Jalapeno
Victoria's Kitchen http://kitchenbyvictoria.com/

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