Ricotta Peanut Butter Banana bread

Ricotta Peanut Butter Banana bread

Ricotta Peanut Butter Banana Bread

Ricotta Peanut butter banana bread has been a lifesaver this past week. I absolutely love banana bread warm out of the oven with a hot cup of tea as an added bonus. This version of banana bread is a mixture of a healthier alternative for you to try out at home. The ricotta adds to the mushy, moist texture whilst served with a generous scoop of almond butter- you’ll be so grateful for every slice!

Ricotta Peanut butter banana bread has been a lifesaver this past week. The rain has been pouring down non-stop and what is worst than having the munchies and nothing good to eat in the frigo? I have been snacking on this loaf of goodness since I am not keen to cook at all this far off in my pregnancy. I have been asked numerous times this week whether I have given birth and no, 40 weeks in- I am still waiting! I never thought that waiting another week or so could be so excruciating. It has seriously been one of the toughest weeks of my life, mentally, emotionally you name it…All in good time you might think but don’t say that to a 40 week plus pregnant woman…

Now making meals are the last thing on my mind, but I still got to eat to feed my little man. Bananas are so versatile and I eat them every single day! I absolutely love banana bread warm out of the oven with a hot cup of tea as an added bonus. This version of banana bread is a mixture of a healthier alternative for you to try out at home. The ricotta adds to the mushy, moist texture whilst served with a generous scoop of almond butter- you’ll be so grateful for every slice. I certainly have been!!

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

8-10 people
Ricotta Peanut Butter Banana Bread

Ingredients 

  • 4 bananas
  • 1 egg
  • 1/2 cup almond meal
  • 1 cup wholemeal flour/buckwheat flour
  • 1/2 cup shredded coconut
  • 2/3 cup of ricotta
  • 1/2 cup coconut sugar or agave
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 tbs of coconut oil
  • 2 ml salt
  • 2/3 cup of peanut butter
  • 1/3 cup of ricotta
  • Extra coconut sugar for topping

Method

  1. Mash three bananas and add the 2/3 cup of ricotta, coconut oil, vanilla, salt, baking powder.
  2. Add the almond meal, wholemeal flour, and shredded coconut-mix well.
  3.  Scoop the dough put into a parchment paper lined bread tin.
  4. Mix together the rest of the ricotta and peanut butter, make swirls with the peanut butter topping.
  5.  Slice the other banana and place on top, drizzle over some extra coconut sugar and place in the oven for 35 minutes. (place aluminium foil over the top if it browns too quickly and bake further if the texture is still too soft)

Since there are no updates just yet, I’ll keep on snacking on this and you have a good week now!

M*

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