Your ultimate banana nut bread recipe upgraded with fluffy creamy ricotta cheese and candied walnuts.
What a great day to update your nut bread recipe file.
You know I don’t always bake, but when I do it’s probably something with Italian ricotta cheese inside. Because truth is, that is the only way to bake a good thing in my world!
Just take a look at my blueberry and ricotta muffins recipe and my lemon muffins recipe. It seems as tough they are closely related, I just can’t help it kids, leave it to me to better banana bread. Ha!
I’m sure everyone has a fabulous banana nut bread recipe, but sometimes it can be a good idea to mix things up. And add that extra ” je ne sais quoi ” to the best of things.
Ricotta cheese kids! That is it, so it’s not really je ne sais quoi , it is fresh creamy whole milk ricotta cheese. I can’t bake a great thing without it.
And if you liked my Blueberry Ricotta Muffins you most certainly will love this ricotta banana nut bread recipe. I have no doubt!
Very important factor here: don’t be stingy with the walnuts, you want lots of little crunchy nutty bites in this fluffy bread, plus walnuts are super good for our brain. That’s what I tell myself every time I eat 2 bags in one sitting. They make me smarter, so load them up!
Honestly, the only thing that would take this ricotta nut bread recipe over the top would be a generous chocolate glaze pouring off the sides.
Can you even imagine that ? Something like this Mascarpone Olive Oil Banana Bread only with chocolate instead -I’m so gonna do it this weekend !
- 1/2 c organic extra virgin olive oil or melted butter
- 1/2 c white granulated sugar
- 1/3 c brown sugar
- 2 organic eggs large
- 2 tsp vanilla extract or the seeds from 1 vanilla bean
- 1/2 c whole milk ricotta cheese
- 1 tbsp heavy cream
- 1 1/2 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch sea salt
- 3/4 c candied walnuts roughly chopped + a few for garnish
- 2 bananas - diced
Preheat your oven to 350"F
In a medium bowl whisk together the olive oil or melted butter and sugars together until creamy.
Add the vanilla extract, ricotta cheese and heavy cream and whisk until everything is incorporated. Whisk in the eggs until you have a smooth mixture. Add the bananas and walnuts and gently toss to coat.
In another large bowl whisk together all the dry ingredients: flour, baking powder, baking soda and sea salt. Make a well in the middle and pour the wet mixture inside.
Using a spatula gently fold all the ingredients together.
Grease a loaf pan with a dab of butter or oil and pour in the mixture.
Sprinkle a few walnuts on top for garnish.
Bake in the preheated oven for 1hour or until a toothpick inserted in the center comes out clean. Transfer to a wooden cutting boar and allow to cool on a cooling rack.