ricotta banana bread

Ricotta is often on the list of things I fail to finish in my fridge. A recipe will call for a half cup and then it'll just sit there slowly expiring with my good intentions. But - if I'm going to make budget decisions and buy generic cereal... I should also be mindful of my wasted $1.50 on the remaining ricotta.

Coincidentally, my mom dropped off some surprise bananas a few weeks ago. While my siblings will eat bananas as a snack, I only eat them baked. Brief flashback to the banana cakes from earlier this summer: banana cinnamon cake, cinnamon banana muffins, and banana hazelnut cake. Thankfully, ricotta can be used in a banana bread. Ricotta will give it a very moist result.... unfortunately I slightly overcooked this so some of the moisture wasn't there. But, I would definitely do this again.

1. Preheat your oven to 350"F
2. In a medium bowl whisk together the olive oil or melted butter and sugars together until creamy.
3. 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.
4. 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.
5. Using a spatula gently fold all the ingredients together.
6. Grease a loaf pan with a dab of butter or oil and pour in the mixture.
7. Sprinkle a few walnuts on top for garnish.
8. 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.

Shopping list
1/2 c melted coconut oil
1/2 c white granulated sugar
1/3 c brown sugar
2 large eggs
2 tsp vanilla extract
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
3/4 c walnuts -roughly chopped + a few for garnish
2 bananas