I called it cake since I used a Bundt cake pan but you could easily separate the batter and use two loaf pans. This cake is chocked full of bananas. The inside of the cake is moist and springy. The outside caramelizes a little, which gives it a nice crunch and really holds all the tastes together. Be careful not to over bake it. To be honest, this one went about 5 minutes or so too long, but it’s still as moist as can be inside!
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs, room temperature
2 ¼ cups sugar
1 cup vegetable oil
2 ½-3 cups mashed very ripe bananas, about 5 large
1/4 cup ricotta cheese
3 teaspoons vanilla
Preheat oven to 350°F. Butter and flour a Bundt pan. Knock out excess flour.
Sift together 3½ cups flour, baking soda, cinnamon, and salt into a bowl.
Beat eggs and sugar in bowl of an electric mixer at medium-high speed until thick and pale. The mixture should form a ribbon when you lift the beater, about 10 minutes. Reduce speed to low. Add oil in a slow stream, then add bananas, ricotta, and vanilla, mix well. Remove bowl from mixer and fold in flour mixture gently and thoroughly. The batter will be very loose.
Pour batter into prepared pan. Bake in the in middle of oven until golden brown and a wooden pick or skewer comes out clean, about 1 hour. If the top appears to be getting too brown, cover with foil.
Cool cake in pan on a rack 10 minutes, then turn out onto rack and cool completely.
It’s All Delicious notes:
You could drizzle a little confectionary sugar glaze over the top if you preferred, but we like it naked.
The cake keeps a couple of days stored in an airtight container and can be frozen for up to one month before it loses flavor.