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Nine of My Favorite Things this Week.
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I made you this nourishing 7 ingredient chocolate chip ricotta banana bread because on Friday’s we NEED chocolate.
And since chocolate plus banana is honestly one of my favorite combos, I decided to make a Healthy January recipe out of the two. You guys are so very welcome. 🙂
In all seriousness, while I may hate these photos, I LOVE this bread. In fact it’s possibly my favorite banana bread recipe. It’s so quick, so easy, so healthy and so good! Wow, that was a lot of SO’s, but honestly, this bread is amazing. What I love most is that, unlike most banana bread recipes, this one is not overly sweet in any way and it has some serious, serious banana flavor happening, which is everything I could want in a banana bread.
I feel like often times banana bread recipes can be so overly sweet that they actually lose the yummy banana flavor. This is probably because I am the world’s biggest banana loving freak, but whatever, bananas are the best. Plus, they’re pretty much the only fruit, other than dates and avocados, that I would ever dare to pair with chocolate.
The second best part to this bread, other than it’s deliciousness? The fact that it has only seven ingredients, yes, only SEVEN! Eight if you count, salt which I am not. AND it would only be six ingredients if you left out the chocolate…but then, I am not sure why anyone would do that.
I was out hiking a week or so ago and thinking about recipes, as I normally do when hiking, when the thought hit me that I had never seen a banana bread recipe that used ricotta cheese. I’m sure it’s been done, but I personally have not seen it, and the idea intrigued me so much. I love anything ricotta, chocolate, and banana, so I knew right away that I had to try it out.
My goal was to create a super moist bread, but use minimal ingredients. I’m all about the whole “less is more” thing right now, and with this banana bread I wanted the banana, chocolate and ricotta to shine.
The ingredients are as follows…
…bananas: a total of four, for some serious banana flavor and moist bread.
…ricotta cheese: for a major protein factor and killer flavor.
…eggs: heart healthy fats and another major protein (maybe I should have called this protein packed banana bread?).
…vanilla: because I simply cannot make banana bread without vanilla…it’s a must.
…whole wheat flour: got to have those whole grains.
…baking powder: for some lightness
…chocolate chips: enough said.
Yes, you guys, you read that right. Zero added sugar. None. I just want to put it out there that this bread is not sweet. I mean, it’s sweet from the bananas and chocolate, but it’s just not overly sweet. It was perfect for my tastes as well as my family’s, so I feel like you guys will LOVE it too. If you really only love a sweeter banana bread, try adding a few tablespoons of your favorite sugar or even honey.
Also, I know some of you might question the ricotta as being healthy, but personally, I see it as a protein packed food, loaded with calcium.
This bread is not only has nourishing ingredients, it’s also nourishing for our souls. Seriously. Especially on a Friday after a grueling long, sometimes seemingly never-ending, but still awesome, week. Yes, it’s safe to say that I am happy it’s Friday! And happy to have some time to make another loaf of this bread. It’s only been a few days, but I’m in need of a chocolate fix and this bread literally takes maybe ten minutes tops to throw together and get into the oven. It’s the perfect sweet and healthy treat for tonight.
I love to eat this bread warm out of the oven, with a side of ice-cold (goat) milk, but it’s still great at room temperature. Since this bread is not very sweet, you can drizzle it with a little honey before serving for a touch of extra sweetness. Honey compliments the flavors of the ricotta really well and is perfect drizzled on while the bread is still warm. SOOO GOOOOD.
Perfect to make tonight or sometime this weekend. Who is ready?
WATCH THE HOW-TO VIDEO HERE:
Nourishing 7 Ingredient Chocolate Chip Ricotta Banana Bread.
Servings: 18 servings
Calories Per Serving: 79 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium ripe bananas, mashed
- 1 cup whole milk ricotta cheese
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat or whole what pastry flour
- 2 teaspoons baking powder
- pinch of kosher salt optional
- 1 cup semi-sweet or dark chocolate chips
- honey for serving (optional)
Instructions
- Preheat the oven to 350 degrees F. Line 9x5 inch bread pan with parchment paper.
- In a medium mixing bowl, stir together the mashed bananas, ricotta, eggs, and vanilla. Add the flour, baking powder and pinch of salt. Mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan. Transfer to the oven and bake for 40-50 minutes or until a knife inserted into the center comes out clean. I like to bake mine around 45 minutes for an extra doughy bread! Drizzle with honey if desired. Enjoy warm or at room temp...but warm is best!
That would be me!! Let’s do this weekend thing already.
Hello, Can i use bread machine for this recipe?
Hi! I don’t think a bread machine will work for this bread. It doesn’t need rising time, so I think it would just end up weird. Let me know if you have questions.
Hi! I love trying new banana bread recipes and tested this out over the weekend 🙂 The ricotta is such a unique twist, and the consistency of this bread is almost like a soufflé. Will definitely make again. Thank you for sharing!!
YAY! So happy you like it! Its one of my favorites (:
This is my new favourite banana bread (from a self professed addict, that means a lot!) it’s so tasty! How long does it last in an airtight container?… as in how many days would it still be edible not how many days can I refrain from eating it all!
So glad you love this recipe! It’s keep about 4 days. Let me know if you have other questions. Thanks!!
Can I replace the ricotta cheese with cottage cheese?
Hi! I have not tried that so I can’t say for sure. the consistency might be a little different, but I think it could work. Again, I don’t know for sure. Let me know if you have questions. Hope you love this!
When measuring the ricotta cheese, do you buy an 8 ounce container, or do you use a dry measuring cup or a liquid measuring cup?
Hi Mary! I measure out 8 ounces, which is about 1 cup of ricotta cheese. Let me know if you have questions. Thanks! 🙂
I noticed in your blog for this recipe you talk about using baking soda, but recipe calls for baking powder which should it be. Very good by the way, tried it last night.
I use baking powder. Sorry for any confusion! Glad you enjoyed the bread! 🙂
Hi Patti! I like to use baking powder. I am so happy enjoyed the bread. Thank you! 🙂
Their recipes are differentiated. Very good site.
Thank you!
Hello! What would be a good substitute for whole wheat white or whole wheat pastry flour?
Hi! can you use all-purpose flour? That will be great! Let me know if you have questions. 🙂
Made one last week, will make another one tomorrow. This recipe is just devastatingly good! It’s also a great opportunity to get rid of the last few bananas that nobody’s gonna eat because they’re too brown and spotty (which always happens at our house) 😉
All the best from Germany,
Katharina
Yes its so perfect for those last bananas that no one eats, you’d never know either! So happy you liking everything thanks!
I just made this last night. I was also grateful to find a good use for my leftover ricotta. I didn’t have quite enough, so I threw in some plain Greek yogurt. I would definitely recommend using mini chocolate chips and maybe add some cinnamon. Otherwise, the texture is great and tastes even better after a few quick seconds in the microwave! Thanks for sharing!
Thank you so much, Megan! Thrilled you enjoyed the bread!
I am eating it right now, it is THE BOMB. Used white whole wheat flour. I just bought another bunch of bananas… guess what I’ll be making again in a few days…..
haha! Thank you so much, Angie!!
Can’t wait to make this! Can you clarify what type of flour is best?? Thanks 🙂
I like to use white whole wheat flour. Let me know if you have questions. Thank you!
Delicious! Can’t believe there’s no sugar, perfectly sweet without it. Great recipe, thank you!
I am thrilled you liked it, Lori! Thank you!!
Could you use coconut flour or almond flour instead? And if so, how much?
Hey there,
I would recommend using an equal amount of GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
This recipe is so amazing!! Just made it and can’t stop eating. Should they be stored at room temp or in the fridge? Thanks for all the great recipes!!
Just made it! Thank you for the inspiration!
Thank you, hope you loved it!
What do you think about using Coconut flour instead?