Ricotta Banana Bread

I love, love, LOVE banana bread.  One day I discovered banana bread with nutella slathered on it and I gained 20 pounds.

Okay so it didn’t happen quite like that, but it was a pretty amazing discovery.  The 20 pounds, not so much.  I mean…bananas? Chocolate? Come on.

My battle with banana bread has always been finding a recipe that results in a luscious but fluffy cake that doesn’t involve pouring in a ton of melted butter.  Believe me, I love butter.  My hips don’t.

All I did was use this recipe from cooking light and substitute ricotta for the yogurt.  It was delicious.

  • 2 cups all-purpose flour 
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar 
  • 1/4 cup butter, softened 
  • 2 large eggs 
  • 1 1/2 cups mashed ripe banana (about 3 bananas) 
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray 
  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack




About mygasstove

Hello! My name is Sarah. I'm a violinist and I love everything to do with food. Follow me on my cooking and eating adventures!
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One Response to Ricotta Banana Bread

  1. mydearbakes says:

    This post just made my day! Loving your splendid looking bake! =)

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