Banana bread was the first thing I learned to bake from scratch. The original recipe was from a kiddie cookbook I borrowed from the library. It was my absolute favorite, and I felt like such a grown up. Granted, I still had to scale the counter to reach certain ingredients. Come to think of it, I still have to scale the counters as a grown up. Sigh. Have I mentioned lately how much adulthood sucks eggs?
Anywho, I’ve since tried several recipes for banana bread in all its glorious forms (scones, pancakes, muffins, doughnuts). Can you tell that baking with bananas is one of my favorite things? #GimmeAllTheBananas
If you took that in a pervy way… Just be quiet and go stand in a corner.
Ricotta Banana Bread
Makes one loaf
- 3 bananas, mashed
- 2 eggs
- 1 cup brown sugar
- 3/4 cup ricotta
- 1/4 cup Greek yogurt
- 1/4 cup brown butter
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 3/4 cups white whole wheat flour (or all purpose flour)
- 3/4 cup walnuts or pecans (optional)
Notes: I actually split this between two regular loaf pans, which gives a flatter loaf. If you choose to do so, be sure to decrease the baking time to approximately 45 minutes to an hour. This is the healthier version that I make for breakfast purposes. The slightly unhealthier version involves substituting the Greek yogurt for more brown butter.
How to make brown butter: Heat butter in a skillet with a light colored bottom. The lighter the color of the skillet, the easier it will be to see the butter brown. Allow the butter to melt and begin to brown over medium heat. The butter will pop as the water content evaporates; this is perfectly normal. Be careful not to get burned. Once the popping sound slows, check on the butter. It should be nice and brown. Remove from heat and allow it to cool slightly before using.
Preheat the oven to 350F. Spray the loaf pan(s) with nonstick baking spray, and set aside.
Sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, vanilla, brown sugar, ricotta, Greek yogurt, and brown butter. Mix the bananas with the wet ingredients. Add the wet ingredients to the dry, and mix until just incorporated.
Bake for 1 hour to 1 hour and 10 minutes. Allow to cool in the pan for 5 minutes before turning out on to a wire rack. The banana bread can be kept in a sealed container on the countertop for about 10 days. Alternatively, wrap the loaf tightly and freeze it for several months.