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I love bananas. They’re packed with flavor and nutrients, and they’re a perfect snack, especially if you’re on the go. So inevitably, I buy a big bunch when I’m at the market. 

Somehow or other, I can never bring myself to separate a perfect bunch of 6 or 7 bananas. I’m sure you know where this is going. I ALWAYS have a couple of too ripe to eat bananas on my counter. So I’m constantly on the hunt for yet another banana recipe. 

This time, I also had some ricotta in the fridge, which was rapidly approaching the end of its shelf life. Hmmm, interesting combo, but why not? This could work. And it did. A moist, tender banana cake/bread that could work for breakfast, a snack or dessert (especially if you top it with some ice cream!)

Hold on to this recipe - you’ll thank me the next time you’ve got a couple of bananas that are just begging to be baked.

BANANA WALNUT RICOTTA BREAD

8 Tbls (4 oz.) unsalted butter, melted

1/2 cup white sugar

1/3 cup brown sugar

2 large eggs

2 tsp vanilla extract

1/2 cup whole milk ricotta

1 Tbls plain yogurt

1 1/2 cups all purpose flour (6 2/3 oz.)

1 tsp baking soda

1/2 tsp baking powder

a pinch of salt

3/4 cup chopped walnuts

2 medium bananas, diced (not mashed)

Equipment: 

4x9 loaf pan, greased

whisk 

spatula

1 large bowl

1 medium bowl 

Preheat the oven to 350°F

In a large bowl, whisk the melted butter with both the sugars until the mixture looks creamy instead of grainy (you can also use a stand mixer).  Add the vanilla extract, ricotta and yogurt and whisk again just to mix. Add the eggs and whisk until the batter is smooth. Add the diced bananas and chopped walnuts and stir to combine. 

In a separate bowl whisk together the flour, baking soda, baking powder and salt. Add these dry ingredients to the batter, using a spatula to mix gently. The batter will become more like a very soft dough. 

Spoon the dough/batter into the greased loaf pan, smooth it down with the spatula and bake in the preheated oven for about 50 minutes. As all ovens are a bit different, check the banana bread after 40 minutes. It’s done when a knife or toothpick inserted in the middle comes out clean.

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