Cakes-Banana-Ricotta
Fresh Banana Ricotta Sponge
This cake is not your typical banana bread – far from it. The ricotta adds a moisture to the cake – it just melts in your mouth.
This just needs to be eaten straight from the oven – it is delectable! However it still remains moist for a few days afterward.
The orange zest is essential and a very important part of the recipe as it brings out the banana flavor so well. Just an overall delicious dessert that is quite easy to make! Enjoy it – it will become a new favorite and alternative to banana bread.
Ingredients:
- 1 1/2 cup flour
- 1/2 tsp salt
- 1 tablespoon baking powder
- 3 large eggs
- 1 orange, grated zest and juice
- 1 cup sugar
- 1/2 cup butter, softened
- 2 medium bananas, chopped coarsely, ripe but not soft
- 1 cup ricotta cheese
In a medium bowl, sift together the flour, salt and baking powder. Set aside.
With a stand-mixer or hand beater, cream the butter, orange juice and zest and sugar until well combined and light.
Add the eggs, one at a time, beating well after each addition.
Beat in half the flour mixture, followed by half the ricotta. Beat well, scraping down sides of bowl. Repeat with remaining flour and ricotta.
Gently fold in banana pieces.
Pour the mixture into a greased and buttered springform pan and bake at 370 degrees for 45 minutes.
Cake will be done when it is nicely browned and a skewer inserted in the center comes out clean.
Cool on a wire rack and dust with powdered sugar.
