Ricotta and Banana Bread - 14 September 2024

Last time we went to the supermarket I bought some ricotta cheese because I’ve never used it and wanted to compare it with cottage cheese which is supposed to be healthy but I’m not so keen on the taste.

After a few busy days I remembered about the pot of cheese and it needed to be used as soon as possible. Here’s a couple of photos of the pot :

That’s what sold it to me : Great with Pasta or in Desserts. This type of cheese could cover two possible food angles. The labels were not as clear to me though :

It was not clear to me how this type of cheese compared health wise with other types of creamy cheeses. When I tried to find information I found this page about ricotta itself and how it’s made with the leftover whey from the cheese making process. If I understand correctly, that would mean that ricotta cheese is repurposing a waste byproduct from cheese making.

I needed to find a recipe fast and as I had three very ripe bananas I did a search and found a Ricotta and Banana bread recipe that used all 250 grams, with no added sugar or fat. I was intrigued and decided to test it.

I found the recipe here. I have to own up to adding a couple of tablespoons of sugar as I only had cooking chocolate pieces and I know that’s not sweet.

The process was quite simple : mix all the wet ingredients and then add the dry ingredients. Do not overmix and bake in a loaf tin.

The result was a very moist type of banana bread. I feel that the result is too moist to call 'bread' (as I know it although rye bread would be closer in consistency). The crumb is too moist and there's no crumb definition. Below is a photo of one of the slices I've had:

_{The photo above also shows bits of chocolate and walnuts.}

The recipe was very quick and easy; I felt healthy not having to add a lot of butter or sugar, but I’m not sure I’ll make it again though as I did miss the crumb.

Thanks for reading !