I can eat even two slices in the morning, I don't gain weight, only super energetic ingredients

This ricotta and banana bundt cake is a soft and enveloping dessert, perfect for breakfast or a delicious and nutritious snack. The combination of ricotta and banana creates a soft and moist texture that melts in your mouth, with a delicate, sweet aroma without being overly sweet. This cake is also ideal for using overripe bananas, which lend a natural sweetness to the batter and contribute to its softness.

Ricotta, on the other hand, provides a creamy texture without being heavy, making each slice delicate and pleasing to the palate. It's a simple cake, suitable even for those with little cooking experience, and perfect for those who love authentic and wholesome flavors.

Ricotta and banana donut

If you want to spice it up, you can add a few drops of dark chocolate or cinnamon, which pair beautifully with bananas, but leaving it plain is also a winning choice. The result will be a golden-brown bundt cake with a velvety texture that stays soft for days—if you can resist the temptation to eat it all at once!

Ingredients

250 g 00 flour

200 g fresh ricotta

150 g sugar

2 bananas mature

3 eggs

80 ml seed oil

1 sachet of baking powder

1 pinch of salt

grated zest of a lemon (optional, for a fresh aroma)

Soft as a cloud, the breakfast for champions who want to stay light.

First, preheat the oven to 180°C (350°F) in conventional mode, so it's hot enough for the right amount of time. Take a large bowl and begin mixing the eggs and sugar: you can use a hand whisk or, if you prefer a lighter, fluffier batter, an electric mixer. Whip the mixture until light and fluffy, then drizzle in the vegetable oil, continuing to mix until well combined. Next, peel the ripe bananas and mash them with a fork until they're pureed. Add this puree to the egg and sugar mixture, stirring gently to distribute the flavor throughout the batter.

Now it's the ricotta's turn: sieve it to make it creamier and free of lumps, and slowly fold it into the batter. If you'd like a fresh, slightly citrusy flavor, add grated lemon zest, which will give the dessert a touch of vivacity.

How to make ricotta and banana donut

Once the ricotta is incorporated, sift the flour with the baking powder and a pinch of salt, and gradually fold it into the dough, stirring from the bottom up to avoid deflating it. You should obtain a smooth, lump-free mixture, soft but not too runny.

Take a bundt cake pan, grease it and lightly flour it to prevent the cake from sticking, and pour the batter into the pan, smoothing it out with a spatula. Bake for about 40-45 minutes, checking with a toothpick to see if it's done: if it comes out clean, the cake is ready. Once baked, let it cool in the pan for a few minutes, then carefully remove it from the pan and let it cool completely on a wire rack. Your ricotta and banana bundt cake is ready, soft and fragrant: perfect to enjoy as is, perhaps with a dusting of powdered sugar for an even more inviting touch.