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!
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).
Sift in flour and gently fold in - do NOT over-mix or cake will be too heavy!
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!