Banana Bread With Honeyed Ricotta
Banana bread with honeyed ricotta, the perfect morning tea treat!
Recipe type: Brunch
Serves: 8 slices
  • 250g (1⅔ cups) self-raising flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • ¾ teaspoon ground cinnamon, divided
  • 2 large eggs
  • 275g (1¼ cups) caster sugar
  • 125ml (1/2 cup) vegetable oil
  • 3 overripe bananas, mashed (1½ cups)
  • 2 tablespoons Greek-style yogurt
  • 1 teaspoon pure vanilla extract
  • 150g (1½ cups) walnuts, roasted, halved
  • 150g ricotta
  • 180g (1/2 cup) honey, divided
  1. Preheat oven to 150C. Grease and line the base and sides of an 8cm x 11cm x 30cm (6-cup) loaf pan with baking paper. Sift flour, bicarbonate of soda, ½ teaspoon cinnamon and ¼ teaspoon salt into a bowl.
  2. Using an electric mixer, beat eggs and sugar on high speed until thick and pale. Reduce speed to low-medium and gradually add oil in a thin, steady stream. Add bananas, yogurt and vanilla, and beat until well combined. Add flour mixture and three-quarters of the walnuts and stir until combined. Pour batter into prepared pan and scatter with remaining walnuts. Bake for 1 hour or until a skewer inserted into the center comes out clean.
  3. Cool for 10 minutes in pan, then turn out onto a wire rack to cool.
  4. Meanwhile, combine ricotta and 2 tablespoons of the honey in a bowl. Sprinkle with remaining ¼ teaspoon cinnamon. Place remaining 4 tablespoons honey in a small pan and warm slightly.
  5. To serve, drizzle banana bread with warm honey. Thickly slice and serve with honeyed ricotta.
Recipe by sweetest kitchen at