Olive Oil And Ricotta Banana Bread

This special banana bread recipe is loaded up with olive oil and ricotta to result in the most deliciously tender banana bread you’ve ever had! It's one of my favorite recipes because simple but also a little fancy at the same time. Serve this during brunch or make it as a snack to enjoy throughout the day like I do!

Prep Time10

Cook Time1

Total Time1 10

Course: Breads, Dessert

Cuisine: American

Keyword: banana bread, Brunch, dessert bread, Italian baking, quick bread, snacking bread

Servings: servings

Calories: 266kcal

Equipment

1 large mixing bowl
1 spatula
1 9x5 loaf pan

Ingredients

1/2 cup extra-virgin olive oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup whole milk ricotta cheese
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
2 large bananas if yours are small, use 3
2 tbsp granulated sugar for topping

Instructions

Preheat your oven to 350 degrees F.
In a large bowl, combine olive oil, sugars, eggs, vanilla and ricotta.
Add in the flour, baking powder and baking soda. Mix until well combined.
Mash the bananas using the back of a fork and add them into the batter.
Fold everything together one more time, then pour batter into your prepared 9x5 inch loaf pan (I oil mine and line it with parchment paper).
Sprinkle the extra sugar on top.
Bake for 1 hour or until a toothpick or cake tester inserted into the center of the loaf comes out clean.
Transfer the loaf to a wire rack and let cool for 30 minutes before slicing.

Nutrition