This chocolate chip ricotta banana bread was exactly what I needed on this sunny Sunday. After being in New York for the past week, (to where we will be moving back in May!) I returned home to some seriously ripe bananas:
Where my husband saw a fruit that had gone bad, (he doesn’t know better, don’t blame him…) I, of course, saw perfectly ripe bananas ready to be made into a number of delicious things. If you don’t already know this, there is a big difference between a banana’s adequate ripeness for eating plain vs. cooking with. Bananas like the above, that you’d probably never even consider eating raw, are perfect for cooking. Honestly, they could even be a little darker and older… When the bananas age like this, the banana-flavor gets stronger and it really impacts your dish. Thus, banana bread!
I’ve been wanting to try this recipe by Half Baked Harvest for a while, because I was really intrigued by the ricotta being included, and imagined it would make for a seriously moist banana bread. I was right. This was one of the moistest banana bread I’ve ever had; it was almost crumbly, in that it felt so dense that it just barely held itself together. Also, the flavor was delicious. I’m a big fan of ricotta in general, and really love bread topped with some ricotta, honey, and salt… so I figured this banana bread with those toppings would be an insane combo. Once again, I was right! Feel free to top it with your favorite nut butter or any topping you want, but definitely keep that combo in mind!
7 ingredient chocolate chip ricotta banana bread
Yield 1 loaf
- 4 VERY ripe bananas, mashed
- 1 cup ricotta (whole milk)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup whole wheat pastry flour
- 2 teaspoons baking soda
- pinch of sea salt
- 1 cup semi-sweet or dark chocolate chips (optional if you'd prefer to leave them out)
- Preheat the oven to 350°F.
- Line a bread pan with parchment paper.
- In a medium mixing bowl, mix together the eggs, mashed bananas, ricotta, and vanilla.
- Add in the flour, baking soda, pinch of sea salt, and chocolate chips, and mix only to combine.
- Pour the dough into the prepared bread pan.
- Bake for 40-50 minutes, until a knife comes up clean.
If you are gluten free, you can make this with 1 cup coconut flour. I have tried it that way, but found it to be a bit too crumbly for my taste.
Recipe by Half Baked Harvest.
Courses Breakfast or Brunch