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Ricotta Cheese Banana Bread

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).
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1/4 cup softened butter
  • 1 cup whole milk ricotta cheese, drained if watery
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 3 medium very ripe bananas, mashed
  • 2 cups flour (freshly milled or AP)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1.5 tsp cinnamon
  • 1/2 tsp cardamom
Topping
  • 1 tbsp raw sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Method
 

  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
  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.
  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.

Notes

  • 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.