I have always been fond of banana cake since I was a little girl. I use to say that bananas and cheese are great anyway you prepare them.
This banana cake is very simple, kind of grandmother’s recipe. Those recipes that you don’t fear to fail as they always work.
This banana cake is great for breakfast but also for a snack or together with a coffee in the middle of the afternoon.
I used 4 ripe bananas I had at home. Cut one in the horizontal way and the other ones in circles, as they’re going inside the dough. Just beat the yolks with sugar and add flour, ricotta cheese (instead of butter to make it lighter), lemon zest, bananas and at the end sifted up egg whites. Put it all into a greased and floured pan and bake for about 40 minutes.
There are many kinds of bananas. Being Brazilian and I know of at least 5 to 6 different qualities. Here in Italy there’s only one kind of banana sold in the supermarkets, and I believe it’s the kind most found elsewhere in the world. I used this quality for this cake and it came out perfect the very first time I tried it (that’s why I said it’s a no fear recipe ;-D).
- ½ cup of yogurt
- 1⅓ cup of flour
- 3 eggs
- grated zest of 1 lemon
- 2 Tbsp of brown sugar
- 2 Tbsp of sugar
- 1 cup of ricotta cheese
- 4 Tbsp of milk
- 4 bananas
- for topping:
- 1 Tsp of cinnamon
- 2 Tsp of sugar
- Turn on the oven to 356°F/180°C.
- Peel and slice 1 banana in the longitudinal way (for the topping).
- Peel and cut the other bananas in slices.
- Beat the yolks with the sugars and then add the flour, ricotta, yogurt, lemon zest and milk.
- Add the bananas and mix with care (maybe with a wood spoon).
- Beat the eggwhites until stiff and add them to the mixture, mixing with care.
- Grease and flour a pan (26cm/10.2in) and pour the mixture adding the banana you sliced first on top. Sprinkle with sugar and cinnamon.
- Bake for 35/40 minutes.
- Buon appetito!