"Your favorite banana bread with a twist! Japanese pumpkin, also known as Kabocha Squash, makes this bread super moist and tender. Perfect recipe for the fall!"
Pumpkin Ricotta Banana Bread
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Prep time 10mins
Cook time 50mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 medium, very ripe bananas
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Japanese pumpkin, diced and cooked
- 1/4 cup ricotta cheese
- cooking spray
Method
Step 1
Preheat the oven to 350°F. Line a loaf pan with parchment paper and spray with cooking spray.
Step 2
Heat the butter in the microwave until completely melted, but not bubbling.
Step 3
In a large bowl, combine the melted butter and sugar and whisk until combined. Add eggs in one at a time and whisk until completely combined and the mixture is smooth.
Step 4
Whisk in milk and vanilla.
Step 5
Mash bananas with a fork or whisk until desired consistency is reached and add to the wet ingredients.
Step 6
In a separate bowl, combine flour, baking soda, and salt. Using a spatula, gently fold in the wet ingredients until just combined. Fold in Japanese pumpkin.
Step 7
Pour the batter into the prepped loaf pan. Dollop the ricotta cheese on top of the batter and bake for 50 minutes or until a knife or toothpick inserted comes out clean.
Step 8
Let the loaf cool 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!