Chocolate Chip Ricotta Banana Bread

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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Chocolate Chip Ricotta Banana Bread

yield:  1 loaf


3 medium ripe bananas, mashed
1 cup whole milk ricotta cheese

1 cup sugar
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.

Red White and Blueberry Salad

Go patriotic this Memorial Day with my Red White and Blueberry Salad.  It's filled with plump red strawberries, mild feta cheese, and juicy blueberries on a bed of spring greens to make the perfect salad!

 

Red White and Blueberry Salad

Memorial Day is a day for remembrance for those that have died in service to our country.  To many it is the unofficial start of summer and the grilling season.  To honor and celebrate those we tend to have a big outdoor feast, grilling up American favorites such as hamburgers and hot dogs with all the side dishes.  Today's recipe is my Red White and Blueberry Salad which is perfect for Memorial Day, 4th of July, or Labor Day celebrations.

A based of tender spring greens is topped with the most luscious strawberries, blueberries and crumbled feta to represent the red, white, and blue.  They are also accompanied by crunchy walnuts and slices of red onion.  Then we top it off with a creamy balsamic dressing that is to die for!  The flavors blend together so well that this will become a go to salad during the summer months when berries are in season.

Enjoy!

What Ingredients do I need?

Salad:

• spring greens

• strawberries - buy ripe juicy ones

• blueberries - fresh during the season is best

• walnuts - whole or pieces will do

• red onion

• feta cheese - I always by feta in a block and then crumble it, slice it as I need it

Dressing:

• balsamic vinegar

• extra virgin olive oil

• plain Greek yogurt

• Dijon mustard

• garlic powder

Substitutions and Variations

• Nuts - for allergies, leave them out.  Try pecans or almonds for a change

• Cheese - try goat, white cheddar, or Monterey jack.  

• Greens - spinach, red leaf, or butter lettuce would all be good choices

• Onions - leave them out if you prefer or try green onions, or a sweet Vidalia onion for a change

• Use your favorite store bought dressing

• Add protein - grilled chicken or deli turkey would turn this salad in to a meal

Kitchen Tips and Notes

• Great for low carb diets as the berries are low in sugar while being rich in antioxidants

• You'll get healthy fats from the olive oil and the walnuts

• You can toast your nuts in a pan for a few minutes you'll get a deeper flavor.

• Don't care for raw onion?  Soak onion slices in cold water for 5-10 minutes will reduce the pungency

• Meal prep friendly - this would be easy to divide the salad in to containers.  Just leave the salad undressed and then place dressing in a container on the side.  If using a mason jar, place the dressing on the bottom, them place the greens on that and then layer the rest of the salad.

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Red White and Blueberry Salad

serves 4

Salad

10 oz spring greens
6-8 medium strawberries hulled and sliced
1/2 pint blueberries
1/3 cup whole walnuts
1/4 medium red onion, sliced
½ cup feta cheese crumbled

Creamy Balsamic dressing

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil
1/4 cup plain Greek yogurt, I use full fat
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a small bowl or jar make the salad dressing.  Add all the ingredients and whisk or shake vigorously until combined.

In a large bowl or platter add your spring greens and tope with the strawberries, blueberries, walnuts, onions, and feta.  Either drizzle dressing over the salad or allow each person to dress their own.

Quick and Easy Bruschetta Chicken Casserole

Quick and Easy Bruschetta Chicken Casserole is filled with tender chunks of chicken, fresh ripe juicy tomatoes, garlic, basil, and gooey cheese.  The tastiest and easiest weeknight casserole around!

 

Quick and Easy Bruschetta Chicken Casserole

Quick and easy throw-together meals are my thing right now.  If it can't be on the table in 30-45 minutes I don't even want to attempt it.  With a new puppy I'm all about simple and easy, yet tasty ingredients that pack a punch!  My Quick and Easy Bruschetta Chicken Casserole is that and more.

Tender bite sized pieces of chicken are stir fried then layers in a casserole dish along with fresh ripe tomatoes, garlic, seasonings, mozzarella cheese to meld in the oven. This makes the most heavenly sauce when baked.  Then top it with fresh basil.  Just 7 ingredients!  This is easy enough for a weeknight meal and packs a ton of flavor.  My husband totally raved about this dish, ate 2nds the first night and then took it the next day for lunch.  I love when that happens!  This one is a keeper!

Enjoy!

What Ingredients do I need?

• chicken breasts (boneless, skinless)

• Roma tomatoes - ripe ones

• garlic cloves 

• mozzarella cheese - buy a ball and grate it yourself for the best flavor

• dried oregano

• balsamic vinegar - you want a good quality one that has depth of flavor

• fresh basil - fresh is best for the most flavor punch

Substitutions and Variations

• Not tomato season? - buy Campari or cherry tomatoes that are ripe in the off season.

• Meat variation - use chicken thighs or chicken tenders cubed. 

• Ready-made suggestions -  Leftover sliced chicken or even rotisserie chicken sliced will work.  I would brown it in a skillet for just a minute or two to give it some more flavor.

• Cheese - leave off the cheese or substitute Monterey Jack or a little sprinkling of Parmesan 

Kitchen Tips and Notes

• Use an 8x8 pan or a casserole dish like these for this dish

• Use the freshest ingredients for the best flavor

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Quick and Easy Bruschetta Chicken Casserole

serves 4

1 lb. chicken breasts, cut into bite-sized pieces
1 Tbsp olive oil
6 ripe Roma tomatoes, diced in medium chunks
3 garlic cloves, minced
1/3 - 1.2 cup shredded mozzarella cheese
1 tsp dried oregano
2 Tbsp balsamic vinegar
kosher salt and ground black pepper
fresh basil leaves, chopped



Preheat your oven to 375 degrees. In a large skillet, heat oil over medium-high heat. Add the chicken and season with sea salt and freshly ground black pepper. Stir fry the chicken, stirring often, until golden brown on the sides and almost cooked through.

Take an 8x8 baking/casserole dish and spray with cooking spray. Add the chicken to the dish. Top with tomatoes, oregano, and garlic. Stir to combine. Drizzle the balsamic vinegar over the mixture. Sprinkle with mozzarella cheese.

 
Bake in the oven uncovered for 15-20 minutes, until cheese is melted and sauce is bubbling. Garnish with fresh basil and serve.