I have a real passion for banana bread, a passion that has definitely increased ever since I started to hang out with American friends. Now, I really didn’t know about its existence until a few months ago – I need to get around more, you might think, and yes, that’s quite right; though at least I can say I know Italy quite well. Anyway, that’s pretty much all I am baking these days, and I am constantly up for trying out new recipes and variations on the theme – turns out, there are a lot of them.
This is a personal take on it – I added ricotta, a very Italian ingredient, to make it resonate a bit more with this space. The ricotta does a great job in keeping the bread moist and airy while also light, replacing part of the butter. I urge you to try because it’s a real delight, and one that keeps well for days and will sort your weekly breakfast in no time.
Ricotta Banana Bread
300 g of all-purpose flour
100 g ricotta
100 g light brown sugar
2 tsp baking powder
3 very ripe bananas, mashed
150 ml whole milk
1 tsp fine grain sea salt
1 vanilla pod
Preheat the oven to 180C/375 F.
In a large bowl, mix ricotta with sugar until blended. Add the egg and mix to combine. Add the mashed bananas, vanilla seeds and milk. Stir until just combined.
In another bowl, whisk together flour, salt and baking powder. Add the dry ingredients to the wet and stir until just combined (do not overmix!).
Transfer the batter into a greased 9-inch loaf pan and put in the oven. Bake for about 50-55 minutes (check for doneness using a toothpick). When cooked through and golden, remove the bread from the oven and let it cool completely before slicing and serving.