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Chocolate banana bread with ricotta

Probably the only thing to improve banana bread is the addition of chocolate. The creaminess of the ricotta is a lovely contrast and the banana still shines through. This recipe is great use to use up bananas that look like they need to be thrown out, and is a tasty treat.

Method (Serves 8)

  • Preheat the oven to 160°C. Grease and line a loaf tin with non-stick baking parchment.
  • Mash the peeled banana in a mixing bowl and add all the remaining cake ingredients bar the chocolate chips.
  • Beat the mixture together with an electric whisk until smooth. 
  • Stir in the chocolate chips and spoon the mixture into the prepared loaf tin.
  • Bake for 40-45 minutes, until golden brown and starting to come away from the sides of the tin. 
  • Leave to cool for 10 minutes, and then remove from the tin and leave to cool on a wire rack.  
  • Break the chocolate into small pieces and melt it in a bowl over a pan of simmering water. Remove from the heat when all the chocolate has just melted.  
  • Serve the cake in slices with ricotta and a drizzle of the melted chocolate.


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  • 1 Ripe banana
  • 1 tbsp Milk
  • 50g Butter
  • 75g Plain flour
  • 75g Caster sugar
  • ½ tsp Bicarbonate of soda
  • ½ tsp Baking powder
  • 1 Egg
  • 200g Ricotta 
  • 50g Dark chocolate chips
  • 100g Dark chocolate
  • Additional serving suggestion: add strawberries or sliced banana as a topping


  • Energy: 287.4Kcal
  • Protein: 5.8g
  • Carbohydrates: 27.3g
  • of which sugars: 19.3g
  • Fat: 16.5g
  • Fibre: 2.9g
  • Salt: 0.2g

Approx. nutritional figures per serving size of 85g

This recipe contains

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