Banana rum cake (no butter, no oil)

This banana rum cake (no butter, no oil) is made with ricotta cheese which makes it light and perfectly moist. It’s already the second time I make it (so easy and quick), so I suggest you to check out the end of this post for the best tips!



  • 250 g of ricotta cheese
  • 70 g of brown sugar
  • 2 eggs
  • 3 bananas
  • 100 g of flour
  • 10 g of baking powder
  • 6 cl of rum


Preheat oven at 180°C.

Peel and cut bananas into small chunks. Pour rum in a deep dish and add the banana chunks.

In a large bowl, combine eggs and sugar. Add ricotta and stir well to obtain a creamy and smooth consistency. Add flour and baking powder and mix well. Then add the rum-flavoured bananas and mix again.

Pour mixture in a baking pan covered with wax paper or oiled and floured and bake for 35 minutes.

Tips: For a banana colada style, add 20 g of shredded coconut in the mixture and sprinkle brown sugar on top before to bake in oven.

For a crunchy version (see photo) I sprinkled a mix of crushed puffed rice, cinnamon and brown sugar on top of it.

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