Cinnamon Ricotta Banana Cake

Cinnamon Ricotta Banana Cake

I finally finished up the last couple of black bananas —yay! They were really ripe but that’s OK.  The recipe calls for ripe bananas! This cake has all my favorite ingredients —bananas, cinnamon, ricotta, and chocolate chips.  I added the pecans in here to give it texture but you can totally leave it out if you are not a nut person.

Had it for dessert after dinner and it was the perfect ending to the meal.  Of course, you can have it before dinner or for dinner if you choose to. I won’t judge. 🙂

Cinnamon Ricotta Banana Cake

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  • 1 cup (2 sticks) of unsalted butter, softened
  • 1 cup of granulated sugar
  • 2 ripe bananas, mashed
  • 2 eggs
  • 3 teaspoons of vanilla extract
  • 1 (15 ounce) container of ricotta cheese
  • 2 tablespoons of milk
  • 3 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt


  • 1/3 cup of dark muscovado sugar
  • 1 tablespoon of ground cinnamon (I used Vietnamese cinnamon)
  • 1 cup of pecans, chopped
  • 1 cup of semi-sweet chocolate chips


Preheat the oven to 350 degrees F.  Grease a 9″ x 13″-inch baking pan.

Using a stand or electric mixer (or mix by hand) cream butter and sugar until fluffy.  Then add bananas, eggs, vanilla extract, ricotta cheese and milk.  Beat until well combined.  Add flour, baking powder, baking soda and salt.  Mix until just moistened.

For the filling: In a separate bowl combine muscovado sugar, ground cinnamon, chopped pecans and chocolate chips.  Mix well and set aside.

Pour half of the batter in the greased baking pan.  Sprinkle with half of the filling.  Spoon the remaining batter over the top, using a spatula to spread evenly.  Sprinkle the remaining filling evenly.  Essentially, you are layering the batter and filling twice.  Bake for 45-50 minutes or until toothpick/tester inserted into the center comes out clean.  Allow the cake to cool completely before cutting into the pan.

Adapted from The Idea Room

Cinnamon Ricotta Banana Cake


57 thoughts on “Cinnamon Ricotta Banana Cake

  1. These were really great for breakfast. What would you say the difference is between Vietnamese cinnamon and the “normal” stuff one usually finds in a U.S. market? It definitely tastes different but I can’t quite put my finger on it…

  2. Oh wow this looks amazing!! I haven’t baked with ricotta before but definitely want to try this. Unfortunately all my bananas are green so it will have to wait. Or maybe I’ll make a pumpkin version… Thank you!

  3. OMG – this looks soooo delicious!! It turns out that I have a hiatal hernia – and my stomach is hurting…. but I can’t wait to make this once my “tummy” feels better. Looks Y.U.M.M.Y. !!!!!!!!!!!!

  4. I would eat this scrumptious treat any time. My favorite ingredients too! Wish I could have that now with my Starbucks. 🙂

  5. Such a decadent banana cake! I’m making banana cake too tonight but a much lighter version with cinnamon and raisins.

    • Thanks Claire! Vietnamese cinnamon is stronger, bolder, and stands up in flavor than your average cinnamon that you get at the store. For me, regular cinnamon can get lost in flavors sometimes so I used Vietnamese. By all means, you can definitely use regular cinnamon for this recipe.

  6. You certainly didn’t skimp with the goodies in this recipe. And just to be sure, you added banana and ricotta, making this cake so good that its evil. I’m pinning this one, Anne. It must be made!

  7. I too think this is definitely for breakfast. Has all the breakfast ingredients, well may be missing bacon, wonder how it would taste with crisp bacon incorporated into the filling?

  8. Pingback: Torta di Mandorle, Ricotta e Limone (almond, ricotta and lemon cake) | Silvia's Cucina

  9. Have you ever made this in a Bundt pan? Just wondering. I am standing at my mixer about to begin! If I put the topping in the pan first, so it will end up on top, I’m thinking the chocolate chips might burn. That would not be good. Maybe I’ll just play it safe and stick with the 9×13.

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