Banana and ricotta cake

    3 hours 30 min

    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
    13 people made this

    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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    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)