One Bowl Banana Bread with Maple Ricotta

I often tend to have over-ripe bananas in the fruit bowl, and this is such a quick way to make them into something delicious.

Simply mix the ingredients in one bowl, no mixer required, and bake. It’s moist and delicious with loads of banana flavour.

Serve fresh from the oven, slathered in butter or this yummy Maple Ricotta.

You can customize your banana bread by adding a handful of chopped nuts, orange zest, or cinnamon, and coconut oil can be used instead of melted butter.

Anyway you have it, it will be absolutely delicious.

Ingredients

• 300g ripe bananas, roughly mashed (3-4 bananas)
• 110g dark brown or Muscovado sugar
• 60ml sour cream or thick yoghurt
• 80g melted butter of coconut oil
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 120g plain flour
• 120g wholemeal flour
• 3/4 tsp bi-carb soda
• 1/2 tsp fine grain sea salt

Maple Ricotta

• 1 cup (240g) ricotta
• 2 tbs thick cream
• 1/2 tsp grated orange rind
• 2 tbs pure maple syrup

Method

1. Preheat the oven to 160°C fan-forced. Butter a 21 x 12 cm loaf tin and line the base and two sides with baking paper.
2. Place the mashed bananas, melted butter, sugar, and sour cream in a large bowl and mix together.
3. Add the eggs and vanilla and stir until well combined.
4. Add the plain and wholemeal flours, along with the bicarbonate of soda and salt. Mix just until the batter comes together.
5. Do not over-mix, as this develops the gluten in the flour and makes the baked bread slightly tough in texture.
6. Pour the batter into the prepared pan and bake in the center of the oven for about 50-60 minutes, until it’s golden brown.
7. There should be a crack formed down the center of the bread as it bakes—a sign the bicarbonate of soda is doing its job.
8. Transfer to a cooling rack for 10 minutes, then turn out the loaf to cool completely.
9. This banana bread freezes well.
10. For the Maple Ricotta, process all the ingredients until smooth.