Ricotta Banana Bread with Candied Jalapenos and Dark Chocolate

Ricotta Banana Bread with Candied Jalapenos and Dark Chocolate

While this is a stray from my wild game recipes, so many requested it, that I thought I would share via Hunt Cook Repeat. Use very ripe, brown mushy bananas for best results. Enjoy the layers of flavors: rich, hot, sweet, fruity… and it’s oh so easy to make!

 

Ricotta Banana Bread with Candied Jalapenos and Dark Chocolate

• 1/2 cup (1 stick) unsalted butter, melted
• 3 ripe bananas
• 1 large egg
• 3/4 cup granulated sugar
• 3/4 cup whole or part skim ricotta cheese, I like Lamagna
• 6 tablespoons candied jalapenos
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup chopped dark chocolate, I like Brix Extra Dark Chocolate

1. Heat oven to 350°F. Grease a 9 x 5-inch loaf pan.
2. Pour melted butter into the bowl of a food processor. Add bananas and pulse into a pulp. Add egg, sugar, jalapenos, ricotta, and vanilla and pulse till totally smooth.
3. Mix flour, powder, soda, and salt in a large bowl. 
4. Scrape batter from food processor into flour mixture. Fold to blend half way. Sprinkle chopped chocolate over the mixture, and fold to mix till incorporated.
5. Scrape batter into prepared pan and place in the oven. 
6. Bake until a toothpick inserted in the center comes out clean, 60 – 75 minutes.
7. Remove to a cooling rack and let sit at least 5 minutes before removing from the pan.

Enjoy with unsalted butter, cream cheese, or on it’s own!