Toasted Banana Bread with Vanilla Ricotta & Raspberries Recipe

Preheat the oven to 350°F (175°C). Grease a loaf pan and set aside.

In a large bowl, combine the mashed bananas, granulated sugar, melted butter, milk, and vanilla extract. Mix well.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the banana bread is baking, prepare the vanilla ricotta topping. In a small bowl, mix together the ricotta cheese and powdered sugar until smooth.

Once the banana bread is baked, remove it from the oven and let it cool for a few minutes. Slice the bread into thick slices.

Heat a non-stick skillet over medium heat. Toast the banana bread slices for a few minutes on each side until golden brown and crispy.

To serve, spread a generous dollop of vanilla ricotta on each slice of toasted banana bread. Top with fresh raspberries.

Enjoy the toasted banana bread with vanilla ricotta & raspberries!