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Banana Bread With Honeyed Ricotta

Banana bread with honeyed ricotta, the perfect morning tea treat!
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Course: Brunch
Servings: 8 slices
Author: Curtis Stone, MasterChef Australia magazine, Issue 3


  • 250 g 1 ⅔ cups self-raising flour
  • 1 teaspoon bicarbonate of soda baking soda
  • ¾ teaspoon ground cinnamon divided
  • 2 large eggs
  • 275 g 1 ¼ cups caster sugar
  • 125 ml ½ cup vegetable oil
  • 3 overripe bananas mashed (1 ½ cups)
  • 2 tablespoons Greek-style yogurt
  • 1 teaspoon pure vanilla extract
  • 150 g 1 ½ cups walnuts, roasted, halved
  • 150 g ricotta
  • 180 g ½ cup honey, divided


  • Preheat oven to 150C. Grease and line the base and sides of an 8cm x 11cm x 30cm (6-cup) loaf pan with baking paper. Sift flour, bicarbonate of soda, ½ teaspoon cinnamon and ¼ teaspoon salt into a bowl.
  • Using an electric mixer, beat eggs and sugar on high speed until thick and pale. Reduce speed to low-medium and gradually add oil in a thin, steady stream. Add bananas, yogurt and vanilla, and beat until well combined. Add flour mixture and three-quarters of the walnuts and stir until combined. Pour batter into prepared pan and scatter with remaining walnuts. Bake for 1 hour or until a skewer inserted into the center comes out clean.
  • Cool for 10 minutes in pan, then turn out onto a wire rack to cool.
  • Meanwhile, combine ricotta and 2 tablespoons of the honey in a bowl. Sprinkle with remaining ¼ teaspoon cinnamon. Place remaining 4 tablespoons honey in a small pan and warm slightly.
  • To serve, drizzle banana bread with warm honey. Thickly slice and serve with honeyed ricotta.