Ricotta and Banana Cake

Ricotta and Banana Cake - A Quick Delight for Happy Mornings

Preparation time: 15 minutes
Baking time: 40-50 minutes
Total time: 55-65 minutes
Number of servings: 8-10

Who doesn’t love starting the day with a delicious cake alongside a freshly brewed cup of coffee? I would like to propose a simple yet incredibly tasty recipe: the ricotta and banana cake. This combination of ingredients not only blends textures and flavors but is also a wonderful way to utilize ripe bananas that may not look so appealing anymore.

A Brief Story About Cheesecakes

Cheesecakes were originally conceived as sweet delights in various culinary cultures, based on fresh cheese or ricotta. These cakes are often associated with festive moments and are frequently made in family gatherings, bringing loved ones together at the celebration table. Adding bananas to this recipe is not just a delicious option but also a way to incorporate more fruit into your diet.

Necessary Ingredients

*For the base:*
- 250 g all-purpose flour
- 170 g brown sugar (or regular sugar)
- 1 packet baking powder
- 1 large egg
- 90 ml oil (preferably sunflower or canola)
- 1 cup sweet milk (about 240 ml)
- 4 tablespoons high-quality cocoa powder

*For the cream:*
- 250 g ricotta (or well-drained cottage cheese)
- 50 g shredded coconut (optional, for added texture)
- 2 ripe bananas (with yellow skin and a few brown spots)
- 50 g powdered sugar
- 1 packet vanilla (or 1-2 drops of vanilla essence)

*For the glaze:*
- 50 g dark chocolate
- 200 ml heavy cream (minimum 30% fat)
- 1 cube of butter (about 25-30 g)

Step by Step - How to Prepare the Cake

1. Preparing the Base:
In a large bowl, combine the flour, sugar, baking powder, and cocoa. Gently mix with a whisk to homogenize the dry ingredients. This step is crucial to avoid lumps in the final mixture.

2. Adding the Filling Ingredients:
Add the egg, oil, and milk to the dry ingredients mixture. Use a mixer or spatula to mix everything well until you achieve a homogeneous composition. It’s important not to overmix, just until all ingredients are incorporated.

3. Baking the Base:
Preheat the oven to 180°C. Pour the mixture into a baking pan (preferably with a removable bottom) greased with butter and dusted with flour. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely in the pan.

4. Preparing the Cream:
In a separate bowl, mix the ricotta, powdered sugar, shredded coconut (if using), and vanilla. Mash the ripe bananas with a fork and add them to the ricotta mixture. Mix everything until it becomes a smooth and fluffy cream. This cream will add moisture and a natural flavor to the cake.

5. Preparing the Glaze:
In a small saucepan, bring the cream to a boil, then add the broken chocolate pieces and the butter cube. Stir constantly until the chocolate is completely melted and the mixture becomes smooth. Let it cool slightly.

6. Assembling the Cake:
Once the base has cooled, cut it into two horizontal layers. Soak the first layer with the chocolate glaze, then spread a generous layer of ricotta cream. Place the second layer on top and repeat the process: soak with the glaze, add cream, and use the remaining cream to cover the entire cake. Pour the remaining chocolate glaze on top and let the cake cool in the refrigerator for at least 1 hour before serving.

Serving Suggestions and Variations

For an extra flavor boost, you can add fresh fruits, such as strawberries or raspberries, on top of the cake before serving. Additionally, vanilla ice cream or a light whipped cream could perfectly complement this dessert. If you want a healthier option, you can replace sugar with honey or maple syrup.

Frequently Asked Questions

1. What can I use instead of ricotta?
You can use well-drained cottage cheese or mascarpone for a similar consistency.

2. How can I turn this recipe into a vegan option?
Replace the egg with a mixture of 1 mashed banana and 60 ml of water. Use coconut oil or another vegetable oil and choose vegan chocolate for the glaze.

3. How long does the cake last?
The cake keeps well in the refrigerator for 3-4 days, covered to prevent drying out.

4. Can I use other fruits?
Sure, you can experiment with other fruits like apples, peaches, or even berries that pair well with ricotta cream.

Nutritional Information

This ricotta and banana cake offers a balanced combination of carbohydrates, proteins, and fats, making it a healthier choice for a dessert. A serving contains approximately 250 calories, with a high protein content due to the ricotta cheese and a fiber intake from the bananas.

Get ready to impress your family and friends with this simple yet delicious cake. Whether you enjoy it for breakfast or as a sweet snack during the day, the ricotta and banana cake will surely become a favorite in your kitchen!