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.
- 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