Toasted banana bread with chocolate ricotta
Indulge in a delightful breakfast or snack with our Toasted Banana Bread with Chocolate Ricotta. This easy-to-follow recipe blends ripe bananas, rich ricotta, crunchy walnuts, and a hint of dark chocolate for a taste sensation. Perfectly balanced with self-raising flour, a touch of brown sugar, and a dash of baking soda, this banana bread is moist, flavorful, and irresistibly delicious.
- 02 Jun 2024
- Cook time 50 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Toasted banana bread with chocolate ricotta is a delightful twist on the classic banana bread recipe. This version incorporates rich and creamy ricotta cheese along with chunks of dark chocolate, making it a perfect treat for breakfast or dessert. The walnuts add a satisfying crunch while the bananas keep the bread moist and flavorful. It's a comforting, yet indulgent dish that’s easy to make and sure to be a crowd-pleaser.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the 2 cups of self-raising flour and 1 tsp of baking soda. Stir in 1/3 cup of brown sugar and 1/2 cup of roughly chopped walnuts.
- In a separate medium bowl, lightly beat the 2 eggs. Add in 1 cup of milk and 1 cup of ricotta cheese. Mix until well combined.
- Mash the 3 bananas in a small bowl until smooth. Add the mashed bananas to the wet mixture and stir until evenly distributed.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix to keep the bread tender.
- Pour the batter into the prepared loaf pan. Spread it out evenly.
- Place the loaf pan in the preheated oven and bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- While the bread is cooling, finely chop 2 tbsp of dark chocolate.
- In a small bowl, gently fold the chopped dark chocolate into the remaining ricotta cheese until well combined.
- Once the banana bread is completely cooled, slice it into thick pieces.
- Toast the slices lightly in a toaster or on a griddle until golden brown.
- Top each toasted slice with a generous dollop of the chocolate ricotta mixture.
- Serve immediately and enjoy your delicious toasted banana bread with chocolate ricotta!
Tips:
- Ensure your bananas are ripe for the best flavor and sweetness.
- Feel free to toast the walnuts lightly before mixing them in for an extra layer of flavor.
- Mix the dark chocolate into the ricotta cheese before adding it to the batter to ensure even distribution.
- Use a toothpick to check if the bread is done; it should come out clean or with a few small crumbs.
- Let the bread cool completely before slicing to avoid it falling apart.
This toasted banana bread with chocolate ricotta is an indulgent and comforting recipe that brings together the best of both worlds: the sweetness of bananas and the creaminess of ricotta. Whether you enjoy it as a breakfast treat or a dessert, this banana bread will surely impress your family and friends. The walnuts and dark chocolate add just the right amount of texture and richness, making every bite a delightful experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 760kcal | 30% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 7g | 17% |
| Sugar 40g | 39% |
| Fat | |
| Fat 30g | 37% |
| Saturated 6g | 20% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 130mg | 24% |
| Vitamin B1 0.44mg | 36% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 2.25mg | 14% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 0.79ug | 33% |
| Vitamin C 11mg | 13% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 1.63ug | 1% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.73mg | 0% |
| Iron, Fe 3.43mg | 31% |
| Magnesium, Mg 140mg | 32% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 760mg | 22% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 460mg | 31% |
| Zinc, Zn 3.24mg | 29% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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