Ricotta and Banana Cake

    45 minutes

    The cake is not as light as a sponge, but neither is it heavy as banana bread. You may if you wish add 100g chocolate chips.

    24 people made this

    Serves: 10 

    • 300g butter (or margarine)
    • 1 1/2 cups (300g) caster sugar
    • 220g ricotta cheese
    • 6 eggs, lightly whisked
    • 4 to 5 over-ripe bananas
    • 1 teaspoon vanilla essence
    • 2 3/4 cups (600g) self raising flour

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Beat butter and sugar together until light and fluffy. Add ricotta and stir. Add eggs slowly. Add bananas and vanilla (this will give you a mixture that looks quite curdled do not worry this is normal).
    2. Sift in flour and gently fold in; do not over-mix or cake will be too heavy.
    3. Grease and flour two 17x27cm baking tins. Divide mixture between the two and bake at 230 degrees C for approx 30 minutes or until golden on top and firm to the touch.

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    Reviews in English (5)


    This was easy to make - I only used 3 bananas and 2 cups SR flour. Cooked it for 35-40 minutes, using two square 8 inch cake tins. The kids and hubby loved it  -  10 Sep 2012


    made this heaps of times now, I make it in a lasagna dish, lined with greasproof paper, baked for about 45 to 55 minutes on 180dc, once cooled I slice it ( 24 slices ) and place into ziplock bags 2 pieces per bag, and place into the freezer for work lunches, my family Love it. I also use plain flour instead of SR flour, I just add baking powder to the flour. I love that its not dry like some banana breads and not like a sponge, its moist, filling and very tasty.  -  27 Apr 2015


    I just cant believe how much sugar is in this recipe....the bananas alone are extra sweet alone! I wouldn't make it!  -  06 Jan 2015