Choc Banana Bread with Fresh Ricotta

My Go-To Choc Banana Bread: A Quick & Easy Recipe

As a busy working mom, finding time to bake is a luxury, but sometimes, the craving for homemade goodness is simply irresistible. This choc banana bread recipe has become my go-to for those moments when I need a little something sweet but don't want to spend hours in the kitchen. The best part? It’s incredibly easy to make, and the results are always delicious. The moist texture, the subtle sweetness of the bananas perfectly balanced by the rich cocoa, and the creamy, tangy ricotta topping – it’s a delightful combination that satisfies every sweet tooth. This recipe isn’t just quick and easy; it’s also incredibly versatile.

I often adapt it based on what I have on hand. Sometimes I swap out the quinoa flour for whole wheat, and other times I add a handful of chopped walnuts or pecans for extra crunch. The beauty of baking is the freedom to experiment and make it your own. The key is to use ripe, almost overripe bananas. The more ripe they are, the sweeter and more flavorful your bread will be. Trust me on this one! And don’t be shy with the ricotta. It’s the perfect counterpoint to the richness of the chocolate and banana, adding a refreshing lightness to each bite. It’s a protein boost too, making this bread a little more wholesome than your average loaf.

This recipe is perfect for a weekend brunch, a mid-week pick-me-up, or even a thoughtful gift for a friend or neighbor. Imagine the joy on their faces when they bite into a warm slice of this delicious bread, generously spread with creamy ricotta. I guarantee you, it will be a hit. This simple recipe brings me joy, providing a small moment of peace and satisfaction in a busy day. It's more than just a recipe; it's a moment of self-care that I cherish. The aroma of baking bread filling the kitchen is a comforting ritual, reminding me to slow down and appreciate the simple pleasures of life. More than that, though, it's a delicious treat that I can share with my family, a sweet reward for a day well-spent.

Tips and variations:

• For a nuttier flavor: Add 1/2 cup of chopped walnuts or pecans to the batter.
• For a spicier kick: Add a pinch of cardamom or nutmeg to the spice mix.
• For a richer chocolate flavor: Use dark chocolate chips instead of cocoa nibs.
• Make it gluten-free: Use a gluten-free flour blend instead of quinoa and coconut flour.
• Add some zest: A little orange or lemon zest can brighten up the flavor.

Baking this bread is a small act of self-care, a moment to connect with the simple things in life. It’s a way to create something delicious and share it with those you love. I hope this recipe brings you as much joy as it brings me.

Step-by-step

• Preheat oven to 180°C. Grease a large loaf tin with a little of the coconut oil.
• In a large mixing bowl combine sifted flours, almond meal, baking powder, bicarb soda, salt and cinnamon.
• In a separate bowl combine beaten eggs, mashed bananas, medjool dates, cocoa nibs, vanilla seeds and remaining coconut oil. Mix well.
• Slowly add the banana mix to the flour mix and stir until well-combined. Scoop into loaf tin and bake for 30-40 minutes (if you like it a bit soft in the middle) or 40-50 if you prefer it cooked (a skewer inserted into the middle should come out clean).
• Allow to sit for 5 minutes before turning out onto a wire rack.
• Mix ricotta and desiccated coconut in a small serving bowl. Serve cake sliced and spread with ricotta.