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Ricotta Banana Nut Bread Recipe

June 18, 2014 by Florentina 21 Comments

The ultimate, best banana nut bread recipe of all time, upgraded with fluffy creamy ricotta cheese and candied walnuts.

Ricotta Banana Nut Bread Recipe

Easy and super moist, made with 2 bananas, a smooth extra virgin olive oil, granulated and brown sugars, nutty candied walnuts or pecans and heavenly whole milk ricotta cheese.

As good as grandma’s and better than any cafes!

Made without a mixer, just 2 bowls and a spatula.

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!

You could even use this recipe to make muffins instead of a loaf, just adjust the cooking time to about 20 minutes.

Slices of Ricotta Banana Nut Bread with Walnuts

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!

Sliced Ricotta Banana WallNut Bread

Honestly, the only thing that would take this ricotta nut bread over the top would be a generous chocolate glaze pouring off the sides. Or maybe a streusel topping…

Something like this fabulous bundt pan Mascarpone Olive Oil Banana Bread !

Ricotta Banana Nut Bread Recipe

Ricotta Banana Nut Bread Recipe
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Ricotta Banana Nut Bread Recipe

The best, ultimate banana nut bread recipe upgraded with moist creamy ricotta cheese and candied walnuts.
Course Breakfast
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Florentina

Ingredients

  • 1/2 c organic extra virgin olive oil (or substitute with melted butter or coconut oil)
  • 1/2 c white granulated sugar
  • 1/3 c brown sugar
  • 2 large organic eggs
  • 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

Instructions

  • 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 1 hour 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.

Notes

Make an extra loaf, wrap in plastic and freeze. Thaw for 1 hour on the kitchen counter before ready to use. 

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Filed Under: Baked Goods, Olive Oil Cakes, Top Recipes, Vegetarian Tagged With: Easy Italian Recipes, Olive Oil Cakes, ricotta, Ricotta Dessert, Ricotta Dessert Recipes, Ricotta Recipes

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Robyn

    March 12, 2015 at 5:49 am

    Yummy! Making this today!! And one day I’ll try and make my own ricotta. Thanks for sharing!!!

    Reply
  2. Lisa Ann

    September 8, 2015 at 5:27 pm

    I made this into 12 muffins. Very moist and delicious. Dicing the bananas instead of mashing gives this recipe a nice cake like texture. Mashing would have made it gummy. Also the ricotta keeps the muffins moist. Just the right amount of sugar too. Thank you, Florentina.

    Reply
    • Florentina

      September 8, 2015 at 6:11 pm

      woo-hoo ! That is awesome ! Isn’t ricotta just the best ? xo’s

      Reply
  3. Renee

    September 7, 2016 at 10:17 pm

    5 stars
    Oh Florentina, you’ve done it again. This banana bread looks amazing. I’ll be making up a batch this weekend!!

    Reply
  4. Bintu - Recipes From A Pantry

    September 8, 2016 at 1:56 am

    5 stars
    Lots of great texture in this bread! I think I need to make this soon 🙂

    Reply
  5. Gloria @ Homemade & Yummy

    September 8, 2016 at 4:51 am

    Such a wonderful sweet bread. Love the look of those nuts. Adding the ricotta would make it so moist too!!

    Reply
  6. Platter Talk

    September 8, 2016 at 6:00 am

    5 stars
    OK. I’ll remember to dice the bananas. These look absolutely decadently delish! Thanks.

    Reply
  7. Jen | Baked by an Introvert

    September 8, 2016 at 6:22 am

    5 stars
    I would have never thought to add ricotta cheese to banana bread. I must give this a try now!

    Reply
  8. Dorothy

    July 12, 2017 at 6:22 pm

    5 stars
    I made this yesterday and none left today! Everyone loved it! It is the most moist banana bread I have ever made. Soooo good! This is the only banana bread I will ever make again. Thank you so much for this delicious recipe!

    Reply
    • Florentina

      July 13, 2017 at 9:52 am

      Woohoo! I’m so happy to hear, we sure do love it around here as well 🙂 Now you made me wanna go make some hehehe

      Reply
  9. Jennen

    March 12, 2018 at 7:22 pm

    4 stars
    This recipe is not super sweet however I was looking to make it a dessert so I added chocolate chips to the batter. Mmmm-delsih.

    Reply
  10. Judith Stanford

    September 21, 2018 at 11:47 am

    5 stars
    I used coconut Oil the one that is not a liquid and I candied the walnuts with maple syrup. I also made 1 1/2 times the recipe as I have a large loaf pan. It turned out fantastic!!

    Reply
  11. Rachel S

    February 6, 2021 at 10:40 am

    5 stars
    Delicious! I had some leftover ricotta and exactly two over ripe bananas I needed to use up and I came across this recipe! Light and flavorful, I thought I would miss the butter but I definitely did not – it definitely pays to try different ingredients!

    Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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