We're kind of obsessed with banana bread. It's not a new obsession either - I've always been a banana bread fan and as soon as Jesse found out that I made banana bread from scratch, he's been obsessed ever since.
Bananas are always in our fruit bowl and we always buy more than we need so that we can whip up some sort of banana filled baked good every couple of weeks.
But whilst I love our Ultimate Healthy Banana Bread Recipe and our Healthy Paleo Banana Bread, sometimes I just want something a little heartier for breakfast - and that's where this Banana Ricotta Breakfast Bread comes in!
This Ricotta Banana Bread will fill you up and give you the energy needed to start your day without all of the fat and sugar or a traditional banana bread. It's full of texture with the oats and is super moist thanks to the bananas and ricotta.
I like this bread topped with peanut butter whilst Jesse prefers his toasted with butter - but you can eat it however and whenever you like!
But let me give you the recipe!
Banana Ricotta Breakfast Bread (Or Cake!) serves 6
low fat, gluten free, refined sugar free/no added sugar, healthy
2 cups mashed banana (about 3-4 medium bananas/450g)
1 cup reduced fat ricotta*
2 tsp vanilla extract
Pinch of salt
1 cup (120g) gluten free self raising flour
3/4 cup (70g) gluten free rolled oats/quick oats**
1 tsp baking powder
1 tsp baking soda
~1/2 cup milk of your choice, as needed
Preheat your oven to 180C/355F
Grease and/or line a small/medium loaf pan (or 8x8" cake tin) and set aside.
In a medium mixing bowl, mash your bananas and add in your ricotta, vanilla and salt.
Mix in your flour, oats and raising agents until just combined, adding in milk if needed to create a thick muffin style batter.
Pour your banana bread mixture into your loaf pan (or cake tin) and bake for 40-50 minutes, or until a skewer inserted into the middle removes clean.
If your banana bread starts to brown too much on the top whilst still not cooked in the middle, cover it with foil and continue baking until it is cooked through.
*I've never tried using fat-free ricotta in this as I don't like it, but I wouldn't suggest using it in this recipe as it may dry out your breakfast bread.
**Find out more about oats on a gluten free diet here. If you can't tolerate oats, feel free to use quinoa flakes or replace this with 3/4 cup buckwheat flour.
But tell me, what's one baked good you can never have enough of?
And how do you like your banana bread?
I've never thought to put ricotta in my banana bread - I bet this tastes delicious!
ReplyDeleteI really think I should experiment with making banana bread with my banana flour ;)
ReplyDeleteIt is so delicious - and the ricotta makes it so moist!
ReplyDeleteOoohh, you so should!
ReplyDeleteI made this recipe exactly as instructed, using 1/4 cup of almond milk for the liquid. I baked it in a Pampered Chef stone loaf pan for 1 hour and 15 minutes, and it was still wet throughout the entire loaf. It was delicious, but the texture throughout the entire loaf was wet. Will try it again using a different flour, but would appreciate hearing if others have encountered this problem. I'm a big baker, and have like to try different recipes. Searched specifically for a banana bread with ricotta cheese, so this was the first banana bread recipe I made with ricotta. Again, flavor was delish!
ReplyDeleteHey Jacky,
DeleteDid the banana bread just need longer to bake? It sounds like it ended up working out so it could just be the pan size or material that was why the baking time was different.
As with any recipe, baking times are just a guide as things like size/outside temperature/altitude/ingredient temperature etc all affects the time it takes to bake.
Will provide an update as soon as I make it again using a Cuisinart tin loaf pan I just purchased.
DeleteHi, what do you mean by “gluten free self raising flour?” Is it a particular brand or a blend of GF flours? If it is a blend, what are the exact measurements?
ReplyDeleteSelf raising flour is just a regular flour blend with raising agents added. If you don't have it, just use a regular gluten free flour blend and add 2 tsp baking powder :)
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