Banana and ricotta cake

    Banana and ricotta cake


    7 people made this

    About this recipe: This recipe came about because I had over-ripe bananas and near to expiry date ricotta cheese. I am not one to waste so decided since I make cakes with both ricotta and banana why not both? The cake is not as light as a sponge, nor is it as heavy as a banana bread. it smells divine and can be served either with a chocolate ganache filling and / or topping, or with a chocolate crème anglais sauce (custard). It is really popular with my children who have to suffer the task of tasters!

    Monastir, Tunisia

    Serves: 10 

    • 300g butter (or margarine)
    • 300g caster sugar
    • 220g ricotta cheese
    • 6 eggs lightly beaten
    • 4 to 5 over-ripe bananas
    • 1 teaspoon vanilla extract
    • 600g self raising flour

    Prep:1hr  ›  Cook:30min  ›  Extra time:2hr cooling  ›  Ready in:3hr30min 

    1. Beat butter and sugar together until light and fluffy. Add ricotta and stir. Add eggs slowly. Add bananas and vanilla (this will give you a mixture that looks quite curdled do not worry this is normal).
    2. Sift in flour and gently fold in - do NOT over-mix or cake will be too heavy!
    3. Grease and flour two 17x27cm baking tins. Divide mixture between the two and bake at 230 C / Gas 7 for approx 30 minutes or until golden on top and firm to the touch. If you use as cocktail stick to test cake it should come away clean!

    Other ideas

    You may if you wish add 100g chocolate chips.

    Recently viewed

    Reviews (1)


    love love love this cake, lighter than a normal banana cake, i give this the thumbs up and it's great for the kids to help make too. - 22 Oct 2010

    Write a review

    Click on stars to rate