4ripe bananas3 for the batter and one for the topping if you want to add the sliced bananas on top.
1tablespoonground cinnamon
1teaspoonvanilla extract
1teaspoonbaking soda
1teaspoonkosher salt
½teaspoonbaking powder
¼teaspoonground nutmeg
Whipped ricotta topping
2cupswhole milk ricotta
¼cuphoney
1tablespoonvanilla extract
Instructions
Banana Bread
Pre-heat your oven to 350 degrees
If you are making the whipped ricotta topping, remove the ricotta from the fridge now so it can come to room temperature to make later on.
2 cups whole milk ricotta
Prepare one 9 inch round cake pan by buttering the pan and then adding flour on top of the buttered pan and shaking it all around until the entire pan has been coated. Make sure to get the sides. Shake out any excess flour over the sink.
In a large bowl add your flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix together
3 cups all purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon ground nutmeg, 1 teaspoon kosher salt
In a separate bowl add your oil, vanilla and both sugars and mix on medium speed with an electric mixer for 2 minutes or until smooth and creamy.
1 ¾ cups granulated sugar, ¼ cup light brown sugar packed, ¾ cup vegetable oil, 1 teaspoon vanilla extract
Now add your eggs to the creamy mixture and mix well.
3 large eggs
Add your 3 bananas into your oil and egg mixture and mash them well well. Stir to make sure the bananas are all broken up.
4 ripe bananas
Now add your dry ingredients into the wet mixture bowl and mix until it all is incorporated.
Pour your batter into your prepared cake pan.
Take the 4th banana that you reserved and peel it. With a sharp knife, carefully slice the banana lengthwise into 3 slices.
Gently lay your banana slices on top of your banana bread batter one next to the other.
Place your cake pan on to a sheet pan and place in the oven for 35 minutes.
After 35 minutes, cover the top of your banana bread with aluminum foil by gently laying a piece over top.
Place back in the oven for another 25-30 minutes or until a toothpick inserted in the middle comes out clean.
When done, remove from the oven and let cool for at least 10 minutes.
Serve by slicing pieces from the cake pan.
Whipped Ricotta Topping
While the banana bread is cooling take your room temperature ricotta and add it to a medium bowl.
Add your honey and vanilla extract and whip on medium speed with an electric mixer for 1-2 minutes until the ricotta mixture is smooth and creamy.