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.