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!
You may if you wish add 100g chocolate chips.
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
This was easy to make - I only used 3 bananas and 2 cups SR flour. Cooked it for 35-40 minutes, using two square 8 inch cake tins. The kids and hubby loved it - 10 Sep 2012 (Review from Allrecipes AU | NZ)
made this heaps of times now, I make it in a lasagna dish, lined with greasproof paper, baked for about 45 to 55 minutes on 180dc, once cooled I slice it ( 24 slices ) and place into ziplock bags 2 pieces per bag, and place into the freezer for work lunches, my family Love it. I also use plain flour instead of SR flour, I just add baking powder to the flour. I love that its not dry like some banana breads and not like a sponge, its moist, filling and very tasty. - 27 Apr 2015 (Review from Allrecipes AU | NZ)