Hello hello! Welcome to a new week! Do you have anything exciting going on this week?? For me, it’s just a normal week at the office then next week, I’m heading up to New Hampshire for the 4th of July! Do you have any plans for the 4th? Regardless, I’ve got some motivation Monday going on for you today, in the form of cake! Banana Ricotta Cake!
This cake was inspired by recipe from food52.com called Louisa’s Cake with peaches. That recipe uses peaches and lemon instead of orange and banana, but! After that, it is essentially the same cake. That basically means that you could take this recipe base and add whatever fruit and/or citrus you would like and make it your own.
I also used whole milk ricotta in this recipe because it tastes better than the low-fat/no-fat kind, and what goes into your cake matters as to how it will taste when it’s done! { I know…that should be obvious} I also used frozen bananas I had on hand, but you could use fresh bananas as well. I used two bananas or 1 cup, chopped into a small dice for this recipe.
Also, as a side note, the recipe says to use a spring form pan, but if you do not have one, you can always use a regular 9 inch round baking pan, or a 2 inch deep tart pan with a removable bottom. Make sure you prep the pan though with butter and flour so that the cake doesn’t stick!
And that, my friends, is about it! I hope you enjoy this quick summer dessert! See ya next time!
XO,
Danielle
Banana Ricotta Cake
Ingredients
- 9 tablespoons unsalted butter room temperature
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon grated orange zest about 1 medium orange
- 3 large eggs
- 1 cup chopped banana
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup plus 5 tablespoons all-purpose flour
- 1 cup fresh ricotta
Instructions
- Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.
- Cream the butter, sugar, and orange zest in a standing mixer until light and fluffy, scraping down with a rubber spatula as needed.
- On the lowest speed, add the eggs one at a time, scraping down as needed.
- In a separate bowl, combine flour, baking powder, and salt.
- Still on low speed, alternate between adding the flour mixture and ricotta, scraping down as needed.
- Fold in the chopped bananas, gently.
- Add the batter to the prepared pan, smooth the top and bake for about 30-40 minutes, until the cake is deeply browned and the sides start to pull away from the pan. (If it starts to brown too swiftly, you can cover the top with foil mid-bake.)
- Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack.
- Sift confectioners' sugar over the top just before serving.
Exceptional
Thank you Erica!
Thanks for the recipe. So delicious. I have made this cake twice now and it has turned out perfectly each time. The orange zest completes this recipe and really makes it stand out from other banana cakes. The ricotta adds a lovely richness to the texture.
Yum!
Im so happy you loved it Effie!
Thanks for the recipe, it came out perfect, really delicious. Best way to store it? In the fridge for a few days or leave it out?
I’m so glad you enjoyed it! You can store it both ways — even freeze it if you want to have it later! It really depends on how fast you will eat it. Eating quickly: I would store it at room temp for up to 2 days. Storing it in the fridge, it will stay fresh for about 5 days. I hope that helps!
Thank you for the recipe. It was perfect. Delicious, great texture, the banana was not overpowering and the orange zest really gave it a lift. Definitely a keeper!
Thank you Willow! I’m so glad you enjoyed it!