Chocolate Ricotta Banana Bread

Tired of the same old? Try my Chocolate Ricotta Banana Bread because once you have the chocolate version, you’ll never look back!

INGREDIENTS

1 1/2 cups flour

1 cup coconut (palm) sugar

pinch of Himalayan salt

1/2 tsp cinnamon

1/2 tsp baking powder

1 tsp baking soda

2 mashed bananas (overripe)

2 eggs

2 tsp real vanilla extract

1/2 cup our homemade ricotta

1/2 cup applesauce

1 TB yogurt

1/2 to 1 cup of bittersweet chocolate chunks

METHOD

Heat oven to 350F

Spray a loaf pan with cooking spray

Whisk dry ingredients in one bowl

In another bowl whip eggs, add bananas and mash with a fork

Add the vanilla, ricotta, applesauce and yogurt.

Mix wet ingredients with a wooden spoon or spatula

Add wet ingredients to dry ingredients, stirring gently until they are blended

fold in chocolate chunks

Bake in center of oven and start checking with toothpick at 50 minutes. When toothpick is clean (except for melted chocolate). Pull out of oven and cool for 10 minutes and then turn out onto oven rack. If you like this try our seasonal blueberry coffee cake.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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