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
Instructions
- Heat oven to 350°F. Grease a 9 x 5-inch loaf pan.
- 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.
- Mix flour, powder, soda, and salt in a large bowl.
- 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.
- Scrape batter into prepared pan and place in the oven.
- Bake until a toothpick inserted in the center comes out clean, 60 – 75 minutes.
- 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!
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