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I made you this nourishing 7 ingredient chocolate chip ricotta banana bread because on Friday’s we NEED chocolate.
And since chocolate plus banana is honestly one of my favorite combos, I decided to make a Healthy January recipe out of the two. You guys are so very welcome. 🙂
In all seriousness, while I may hate these photos, I LOVE this bread. In fact it’s possibly my favorite banana bread recipe. It’s so quick, so easy, so healthy and so good! Wow, that was a lot of SO’s, but honestly, this bread is amazing. What I love most is that, unlike most banana bread recipes, this one is not overly sweet in any way and it has some serious, serious banana flavor happening, which is everything I could want in a banana bread.
I feel like often times banana bread recipes can be so overly sweet that they actually lose the yummy banana flavor. This is probably because I am the world’s biggest banana loving freak, but whatever, bananas are the best. Plus, they’re pretty much the only fruit, other than dates and avocados, that I would ever dare to pair with chocolate.
The second best part to this bread, other than it’s deliciousness? The fact that it has only seven ingredients, yes, only SEVEN! Eight if you count, salt which I am not. AND it would only be six ingredients if you left out the chocolate…but then, I am not sure why anyone would do that.
I was out hiking a week or so ago and thinking about recipes, as I normally do when hiking, when the thought hit me that I had never seen a banana bread recipe that used ricotta cheese. I’m sure it’s been done, but I personally have not seen it, and the idea intrigued me so much. I love anything ricotta, chocolate, and banana, so I knew right away that I had to try it out.
My goal was to create a super moist bread, but use minimal ingredients. I’m all about the whole “less is more” thing right now, and with this banana bread I wanted the banana, chocolate and ricotta to shine.
The ingredients are as follows…
…bananas: a total of four, for some serious banana flavor and moist bread.
…ricotta cheese: for a major protein factor and killer flavor.
…eggs: heart healthy fats and another major protein (maybe I should have called this protein packed banana bread?).
…vanilla: because I simply cannot make banana bread without vanilla…it’s a must.
…whole wheat flour: got to have those whole grains.
…baking powder: for some lightness
…chocolate chips: enough said.
Yes, you guys, you read that right. Zero added sugar. None. I just want to put it out there that this bread is not sweet. I mean, it’s sweet from the bananas and chocolate, but it’s just not overly sweet. It was perfect for my tastes as well as my family’s, so I feel like you guys will LOVE it too. If you really only love a sweeter banana bread, try adding a few tablespoons of your favorite sugar or even honey.
Also, I know some of you might question the ricotta as being healthy, but personally, I see it as a protein packed food, loaded with calcium.
This bread is not only has nourishing ingredients, it’s also nourishing for our souls. Seriously. Especially on a Friday after a grueling long, sometimes seemingly never-ending, but still awesome, week. Yes, it’s safe to say that I am happy it’s Friday! And happy to have some time to make another loaf of this bread. It’s only been a few days, but I’m in need of a chocolate fix and this bread literally takes maybe ten minutes tops to throw together and get into the oven. It’s the perfect sweet and healthy treat for tonight.
I love to eat this bread warm out of the oven, with a side of ice-cold (goat) milk, but it’s still great at room temperature. Since this bread is not very sweet, you can drizzle it with a little honey before serving for a touch of extra sweetness. Honey compliments the flavors of the ricotta really well and is perfect drizzled on while the bread is still warm. SOOO GOOOOD.
Perfect to make tonight or sometime this weekend. Who is ready?
WATCH THE HOW-TO VIDEO HERE:
Nourishing 7 Ingredient Chocolate Chip Ricotta Banana Bread.
Servings: 18 servings
Calories Per Serving: 79 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium ripe bananas, mashed
- 1 cup whole milk ricotta cheese
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat or whole what pastry flour
- 2 teaspoons baking powder
- pinch of kosher salt optional
- 1 cup semi-sweet or dark chocolate chips
- honey for serving (optional)
Instructions
- Preheat the oven to 350 degrees F. Line 9x5 inch bread pan with parchment paper.
- In a medium mixing bowl, stir together the mashed bananas, ricotta, eggs, and vanilla. Add the flour, baking powder and pinch of salt. Mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan. Transfer to the oven and bake for 40-50 minutes or until a knife inserted into the center comes out clean. I like to bake mine around 45 minutes for an extra doughy bread! Drizzle with honey if desired. Enjoy warm or at room temp...but warm is best!
That would be me!! Let’s do this weekend thing already.
This post was originally published on January 20, 2017
Haha I swear we are so often on the same page– I just finished baking up a banana bread, too! I love the idea of including ricotta cheese. I am just imagining how awesome the flavor is. And I bet it’s ultra-moist. Man, my mouth is watering!
Thats so funny! Yes the flavor is great, you must try it!!
I got all the ingredients for this bread Tieghen!! I need to try this asap! 🙂
Yay, hope you love it Ami!
Good thing I’m going to the store tomorrow because I need to make this.
I hope you don’t mind but I think I’ll add an eighth ingredient–walnuts.
I love walnuts in banana recipes.
No that sounds delicious! Hope you love it Nancy!
Tieghan,
I’m so happy I found your website. Your recipes look delicious…I must try them! I also must add that I love the way you display your recipes; it sure makes the recipes inviting!
I;m so happy you found it too!
Thank you so so much! Means a lot! (:
Your pictures is what brings me to this website!! Plus the recipes of course 🙂
Awh thanks so much!
it must be banana bread day!!! lol I posted a vanilla chai version today as well — LOVE the addition of ricotta! so creative xo
What a coincidence, going to check yours our now! Thank Christine!
I love banana bread, so this one will have to be made!! Is there anyway I can change the ricotta for something else, do you think?
https://bloglairdutemps.blogspot.pt/
Hey Ruth! What about using plain greek yogurt in place of the ricotta, would that work? Let me know if you have other questions. Hope you love this!
Looks lovely and will be delicious I am sure – I will def make it… I think you forgot to add the ricotta to the directions – but I think we can figure out when to add it. Thanks
and Thanks for a great blog – well done and I love the variety of foods you create… and the creativity – keep up the awesomeness…..!!!!!!!!!!
Yes thank you, kind of an important ingredient!
Thanks so much Anne!
This sounds rather delightful. Please know that you left the addition of ricotta out of the instructions. It is a no brainer, but may throw some folks off! Thanks, look forward to trying it this weekend.
Oh hanks for the heads up! Thanks Cori!
Thank you! I have fixed the recipe. Hope you love this and are having a great weekend!
When do you add the ricotta cheese? With the egg mixture? This looks delicious. can’t wait to make it.
Hey Karen1 Sorry about that. Add the ricotta with the eggs. Hope you love this!
Umm…my husband’s alarm went off at 5:45am (for the 4th time?). I perused some blogs, saw your recipe and was downstairs with this in the oven by 6:08am.
I’m working from home today since my 3yo is recovering from a bad cold, and have some deadlines to meet…something special was required for breakfast today. I bribe myself sometimes. This bread fits the bill, it is amazing! The kiddo also approves!
I don’t think I’ve ever made a recipe that soon after seeing it before 🙂
Thats a bummer but so happy you made this!! Always a good thing when kids approve, thanks a ton Lauren!
Oh yes, I will have to make this! Great photos too Tieghan!
Thanks Kathy, hope you love it!
Stop hating on your pictures!(totally guilty of the same thing)They are GORGEOUS! I mean only you can make banana bread magazine worthy. But I NEED this right now. I’m thinking I might spread some almond butter on top and I love the ricotta cheese idea!
Haha, thanks Amanda! I really hope you get to try it! Almond butter is the best, such a good idea!
It sure looks moist. I have never used ricotta cheese.
I hope you get to try it and like it (:
I NEED to try this recipe! Thank you for the no added sugar part. I’m so excited now! 🙂
Your welcome, hope you love it Caroline!