Sweet Ricotta for your Banana Bread

Now I know that this is not, strictly speaking, a recipe of any kind. But it is a great enhancement to any piece of toasted banana bread that you will eat. It is also a great way to use all that leftover ricotta from when you make a spinach pie, or the like. This can also be used on pancakes with banana, with some grilled stone fruits or on toast with some honey on top.

Serves: Some
Cooking Time: Preparation 2 minutes


+ Some ricotta cheese, at least half a cup
+ Around 1 teaspoon of caster sugar for each half cup of ricotta
+ A touch of vanilla essence, the best you can find


Remove the ricotta from its tub, and place in a bowl with your other two ingredients. Make sure the bowl is large enough to mix all your ingredients together. The amount of sugar and vanilla in this is personal, and depends on the quality of the ricotta. So I would recommend starting with a little of each, and adding more after you have tasted.

To serve, toast your banana bread in a sand which press and use the sweet ricotta in place of butter for delicious alternative. If you are feeling particularly decadent, you can always drizzle some honey on top too!

Original recipe sourced from the  Family Archives.

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