My Chocolate Chip Ricotta Banana Bread is so tender and moist and full of banana and chocolate flavor that this may become your favorite banana bread recipe!
Chocolate Chip Ricotta Banana Bread
It's been a while since I've actually made a banana bread. I'm not sure why because I love them. We usually get a slice every time we go to a coffee shop so I decided it was time to make a really special one. This Chocolate Chip Ricotta Banana Bread is special since it has ricotta cheese in it. Using ricotta cheese in place of milk give you a bread that is really tender and moist. Add in that bananas and chocolate are a match made in heaven and you have one great quick bread.
We eat this mainly for breakfast but I've also been known to eat this as a snack with hot tea or coffee, and I've even made French toast with leftovers....decadent! With just 8 ingredients and one bowl, you can have a loaf of banana bread ready to enjoy for your breakfast or anytime you choose. Making it in one bowl makes it quick and easy to pull together. The hardest part is waiting the 50 minutes for it to bake! Let me tell you there is nothing better than a warm piece of banana bread with big banana flavor and gooey chocolate inside.
Enjoy!
What Ingredients do I need?
- bananas
- ricotta cheese
- sugar or sugar substitute ( I often use King Arthur's Baking Sugar Alternative)
- eggs
- flour
- pure vanilla extract
- baking powder
- kosher salt
- chocolate chips
Substitutions and Variations
- Chocolate: Use a mix of dark and semi-sweet chocolate or leave out the chocolate for regular banana bread
- Nuts: Add in pecans
- Fruit: Add in strawberries or blueberries instead of the chocolate
- For more whole grains: use wheat flour for half of the amount of flour requested
Kitchen Tips and Notes
- Pan size: use a 9x5 loaf pan for the best results
- Testing for doneness: the bread is done when a tooth pick that is stuck in the center of the loaf comes out clean
- Cooling the bread: Allow the bread to cool in the pan for 10 minutes before removing it. Place the removed bread on a cooling rack to continue to cool for about 15 more minutes before cutting.
- Storing: Store your bread in a vented plastic bag. If it is airtight the bread will become soggy.
- Do not overmix the batter: As with muffins you want to stir the batter just until it comes together (barely all the flour is incorporated). If you stir vigorously you will end up with a rubbery and dense product. A thick and lumpy batter is a good batter!
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3 medium ripe bananas, mashed
1 cup whole milk ricotta cheese
2 eggs
2 teaspoons vanilla extract
1 ½ cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup dark chocolate chips
Preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray and set aside.
In a medium mixing bowl, stir together the mashed bananas, ricotta, sugar, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until just combined, do not overmix the batter. Fold in the chocolate chips.
Pour the batter into the loaf pan. Bake for 50-60 minutes or the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
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