Pumpkin Ricotta Banana Bread

"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!"
-- @__yejiskitchenstories
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 1

Recipe Card


  • 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


  • 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!

More from @__yejiskitchenstories