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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


  • 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


  • 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.


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