This ricotta banana bread transforms the classic comfort food into something extraordinary. The creamy ricotta cheese creates an incredibly moist texture while perfectly ripe bananas add natural sweetness. This ricotta banana bread recipe delivers bakery-quality results that will have your family asking for seconds every single time.
SERVES: 4 | PREP: 15 MIN | COOK: 55 MIN | TOTAL: 70 MIN
Ingredients
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Ripe bananas, mashed | 3 large |
| Ricotta cheese | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Melted butter | 1/4 cup |
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 3/4 cups |
| Granulated sugar | 3/4 cup |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
Optional Add-ins
| Ingredient | Amount |
|---|---|
| Chopped walnuts | 1/2 cup |
| Mini chocolate chips | 1/3 cup |
Step-by-Step Instructions
Phase 1: Preparation (10 minutes)
Step 1: Preheat your oven to 350°F (175°C). This temperature ensures even baking without burning the outside before the center cooks through.
Step 2: Grease a 9×5-inch loaf pan with butter, then dust lightly with flour. This prevents sticking and creates a golden crust. Alternatively, line with parchment paper for foolproof removal.
Step 3: Choose bananas with brown spots covering at least half the peel. These overripe bananas contain more natural sugars and mash easily. Peel and mash them in a large bowl until mostly smooth with some small lumps remaining.
Step 4: Add ricotta cheese to the mashed bananas. The ricotta should be at room temperature for easy mixing. If cold, microwave for 15 seconds to soften.
Phase 2: Mixing the Batter (5 minutes)
Step 5: Crack eggs into the banana-ricotta mixture. Whisk vigorously for 30 seconds until the mixture looks creamy and unified. This creates the base moisture for your ricotta banana bread.
Step 6: Pour in melted butter and vanilla extract. The butter should be cooled slightly so it doesn’t cook the eggs. Mix until completely incorporated.
Step 7: In a separate bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. Whisking distributes the leavening agents evenly, preventing dense spots in your finished bread.
Step 8: Create a well in the center of the dry ingredients. Pour the wet mixture into this well. This technique prevents overmixing.
Phase 3: Final Assembly (3 minutes)
Step 9: Using a wooden spoon or rubber spatula, gently fold the wet and dry ingredients together. Stop mixing as soon as no dry flour streaks remain. Overmixing develops gluten, creating tough bread.
Step 10: If adding nuts or chocolate chips, fold them in now with just 2-3 gentle strokes. This distributes them evenly without overworking the batter.
Step 11: Pour batter into prepared loaf pan. Use a spatula to spread evenly and gently tap the pan on the counter twice to release air bubbles.
Phase 4: Baking (55 minutes)
Step 12: Place in the center of your preheated oven. Bake for 50-60 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Step 13: Check at 45 minutes by lightly pressing the center. It should spring back when done. The top will be golden brown and may have a slight crack down the middle.
Step 14: Remove from oven and cool in the pan for 10 minutes. This prevents the bread from falling apart when removed too early.
Step 15: Turn out onto a wire rack to cool completely before slicing. Hot bread will be gummy when cut.
Chef’s Notes
Perfect Ricotta Selection: Use whole milk ricotta for the richest texture in your ricotta banana bread. Part-skim works but creates a slightly denser result.
Banana Ripeness Test: The bananas should give slightly when pressed and have a sweet aroma. Underripe bananas won’t mash properly and lack sweetness.
Storage Secret: This ricotta banana bread actually improves after 24 hours as the flavors meld and the crumb becomes more tender.
Make-Ahead Tip: Prepare the batter the night before and refrigerate. Bring to room temperature before baking for best results.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 8g
- Carbohydrates: 45g
- Fat: 9g
- Fiber: 2g
- Sugar: 24g
Delicious Variations
Lemon Ricotta Banana Bread: Add 2 tablespoons lemon zest and 1 tablespoon lemon juice to the wet ingredients for a bright citrus twist.
Chocolate Chip Ricotta Banana Bread: Fold in 1/2 cup mini chocolate chips for extra indulgence that pairs beautifully with the creamy ricotta.
Nutty Banana Bread: Toast 1/2 cup chopped walnuts or pecans before adding for enhanced flavor that complements the banana perfectly.
Protein-Packed Version: This ricotta banana bread pairs wonderfully with other protein-rich recipes like tofu hummus ricotta for a complete breakfast spread, or serve alongside ricotta danish for an impressive brunch table.
Storage & Reheating
Room Temperature: Store wrapped in plastic wrap for up to 3 days. The ricotta keeps the bread moist longer than traditional banana bread.
Refrigerated Storage: Wrap tightly and refrigerate for up to 1 week. Bring to room temperature before serving for best texture.
Freezing Instructions: Slice and wrap individual pieces in plastic wrap, then store in freezer bags for up to 3 months. Thaw overnight at room temperature.
Reheating: Warm individual slices in a 300°F oven for 5 minutes or microwave for 15-20 seconds to restore softness.
Troubleshooting Common Problems
Dense, Heavy Bread: This usually means overmixing the batter. Mix just until ingredients combine for tender ricotta banana bread.
Soggy Bottom: Your oven temperature may be too low, or the pan wasn’t properly greased. Use an oven thermometer to verify temperature accuracy.
Sunken Center: Either too much liquid (overly ripe bananas) or underbaking caused this. Test doneness with a toothpick before removing.
Dry Texture: Overbaking is the culprit. Start checking at 50 minutes and remove when a toothpick shows just a few moist crumbs.
Uneven Browning: Rotate the pan halfway through baking if your oven has hot spots that create uneven coloring.
Equipment Essentials
- 9×5-inch loaf pan (metal conducts heat better than glass)
- Large mixing bowls (at least 2)
- Wire whisk
- Rubber spatula for gentle folding
- Measuring cups and spoons
- Wire cooling rack
- Fork for mashing bananas
Shopping List
Dairy Section
- Ricotta cheese (whole milk preferred)
- Large eggs
- Butter
Produce Section
- Bananas (buy extra-ripe or ripen at home)
Baking Aisle
- All-purpose flour
- Granulated sugar
- Baking soda
- Vanilla extract
- Ground cinnamon
- Salt
Optional Items
- Walnuts or pecans
- Mini chocolate chips
Success Secrets
1. Use bananas that are so ripe they look almost too far gone – this creates natural sweetness and easy mashing for perfect ricotta banana bread.
2. Room temperature ingredients blend more easily, creating a smoother batter and more even texture in the finished bread.
3. Don’t skip the 10-minute cooling period in the pan – this prevents the bread from breaking apart when you remove it.
4. Slice with a sharp, serrated knife using a gentle sawing motion to prevent squishing the tender crumb.
5. Store cut-side down on a cutting board, then wrap completely to maintain moisture and prevent the cut surface from drying out.
