A Classic Twist – Banana Bread

There is one pastry that I remember having at almost every family gathering of my father’s side throughout my childhood: a banana cake. Apparently the recipe originated from a Canadian exchange student who visited my Dad’s family in the 1960s, and my relatives were hooked from the very first bite (or something like that – I wasn’t born yet)! It certainly is a nice cake although it is a bit hard to objectively rate a dessert that epitomizes your family coffee breaks of several decades, isn’t it?

I have never dared to try that recipe myself yet which – considering my very varying degrees of success when it comes to baking – may be a good idea. However, instead I found a neat, easy and baking-foolproof recipe with a nice Italian twist (i.e. ricotta) from Benedetta Parodi’s book Mettiamoci a cucinare. In this recipe, the softness and sweetness of the bananas is very nicely balanced with the freshness of the accompanying ricotta sauce and crunchiness of the walnuts. I have made this cake a few times now and even if it is yet to become a true family classic, it has also already won over fans of several generations!

Banana Bread

Serves 4-6

For the cake:

3 bananas

250 g flour

150 g sugar

100 g walnuts

80 g butter

75 g ricotta

2 eggs

1 small cup of coffee

½ tsp bicarbonate (of soda)

½ tsp cinnamon

a pinch of nutmeg

salt

For the sauce:

250 g ricotta

50 ml maple leaf syrup

Combine all the dry ingredients in a bowl: The flour, sugar, bicarbonate, chopped walnuts, cinnamon, nutmeg, and a pinch of salt. In another bowl, squash the bananas and add and mix in the ricotta, eggs, butter and coffee. Combine the ingredients of the two bowls and stir moderately (the dough should be lumpy). Pour the dough into a narrow rectangular cake tin (buttered or lined with a parchment paper), and bake it in the oven at 180C for about half an hour. Prepare the accompanying sauce by mixing together the ricotta and maple leaf syrup. Serve the cake with the sauce.

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