Ricotta Cheese Banana Bread

This ricotta cheese banana bread is not a recipe I set out to make on purpose.

We had just gotten back from being out of town for the weekend, and when we walked in the door, I realized I had half a container of ricotta cheese in the fridge that was about to go bad… and a few bananas I had tossed in there that were now fully black and needed to be dealt with. I am NOT a waster of food. So naturally, I thought, those ingredients sound like they belong in bread together.

I usually only keep ricotta on hand for lasagna, but when it comes to quick breads like banana bread, the base is always the same: ripe bananas, flour, sugar, eggs, fat (usually butter or oil), and something to help it rise (baking powder or soda).

And I figured ricotta could step in just fine as the fat since I was almost out of butter anyways. I am, after all, the queen of substitutions. The queen of “that’ll probably work just as well.”

And you know what?? I think it actually worked out better than my normal banana bread. We loved this bread so much that now I actually plan to buy ricotta just to make banana bread this way.

Why Ricotta Cheese Can be Better than Butter (sometimes)

It also ends up being richer in protein than traditional banana bread thanks to the ricotta and the texture is very soft and tender without needing extra oil.

•Ricotta = 11g protein per 100g

•Butter = 1g protein per 100g

Also, ricotta ends up being a tad cheaper to use than butter an oil! (I also added an extra egg for even MORE protein because our chickens went crazy laying while we were away).

Ricotta gives it a creamy, almost custard-like crumb while still feeling light. So, all-in-all, this swap makes it a little more nourishing while also tasting better (which, let’s be honest, is not always how that works out).

Now, without further ado:

Ricotta Banana Bread

This banana bread is so soft, rich, and moist thanks to the addition of creamy ricotta cheese. It’s the perfect way to use up overripe bananas and leftover ricotta if you’re recently made lasagna, and once you try it this way, it’s hard to go back.

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Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Hand mixer (or stand mixer)
• Grain mill if using freshly milled flour
• Spatula

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Ingredients

Banana Bread

• 1/4 cup unsalted butter, softened
• 1 cup whole milk ricotta cheese, room temperature (drained if watery)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 medium very ripe bananas, mashed
• 2 cups flour
  • I am using freshly milled spelt but any flour will do
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon cardamom

Topping

• 1 tablespoon raw sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg

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Instructions

1. Preheat and prepare pan
   Preheat your oven to 350°F. Grease a 9×5 loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
2. Make the topping
   In a small bowl, mix together the sugar, cinnamon, and nutmeg. Set aside.
3. Mash the bananas
   In a bowl, mash the bananas until mostly smooth. A few small lumps are perfectly fine.
4. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, salt, and spices.
5. Cream wet ingredients
   In a large bowl, beat the butter, sugar, ricotta, eggs, and vanilla together until light, fluffy, and well combined (about 2-3 minutes).
6. Combine with bananas
   Mix in the mashed bananas until incorporated.
7. Bring it all together
   Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined.
8. Fill the pan
   Pour the batter into your prepared loaf pan and smooth the top. Sprinkle with the cinnamon sugar topping if using.
9. Bake
   Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool
    Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing. (Or immediately claw it out of the hot pan with your bare hands like an animal, I don’t care, it’s your bread!)

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Notes

• Use full-fat ricotta for the best texture. If there’s excess liquid, let it drain off first so your bread isn’t too wet.
• Don’t overmix: Stir just until everything comes together to keep the bread soft and tender.
• Use very ripe bananas: The darker, the better, they bring the most sweetness and flavor.
• Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 7 days.
• Freezing: Slice, wrap individually, and freeze for up to 3 months.

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Optional Add-Ins

• Chopped walnuts, pecans, or almonds (up to ¾ cup)
• Chocolate chips
• Dried fruit like raisins or cranberries