"Easy recipe for a moist, crumbly banana bread with Japanese pumpkin."
Kabocha Ricotta Banana Bread
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Prep time 5mins
Cook time 50mins
Recipe Card
ingredients
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cups milk
- 1 teaspoon vanilla extract
- 3 medium very ripe bananas
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoons salt
- 1 cups cooked & cubed kabocha
- cooking spray, for greasing the pan
- 1/4 cup ricotta
Method
Step 1
Preheat the oven to 350°F. Prep your loaf by lining with parchment paper, letting the excess hang lover the longs sides of the loaf pan (this will help when taking the loaf out). Spray the inside of the pan with cooking spray.
Step 2
Melt the butter in the microwave just until it is completely melted, but not bubbling.
Step 3
In a large bowl, combine the butter and sugar and whisk until combined.
Step 4
Add the eggs in to the bowl and whisk until completely combined and the mixture is smooth.
Step 5
Whisk in the milk and vanilla in to the batter, mix until combined.
Step 6
Add the peeled bananas into the bowl, mash the bananas with a fork or whisk. Leave the bananas as chunky or as smooth as you like.
Step 7
In another separate bowl, add your flour, baking soda, and salt. Using a spatula, gently combine these dry ingredients into the batter. Fold the ingredients in just until combined.
Step 8
Add your cooked, cubed japanese pumpkin. Fold until combined.
Step 9
Pour the batter into the prepped loaf pan. Dollop the ricotta cheese on top of the batter, using two spoons. Bake for 50 minutes or until done. You can check doneness by inserting a toothpick in the middle and checking to see if it comes out clean.
Step 10
Cool the loaf in the pan for about 10-15 minutes. Then remove the loaf and transfer to a cooling rack to cool for another 5-10 minutes before slicing. Enjoy with some butter and tea!