Ricotta and banana cream


A fresh cream for breakfast

Ricotta and banana cream is a quick preparation suitable for a substantial snack or a fresh and delicious breakfast .

This recipe for me is a good alternative to replace the morning yogurt from time to time.

I usually eat it in the summer.

I add the banana slices, the granola, the dark chocolate and voilà in less than 5 minutes a rich breakfast is ready.

Maybe it happens to you too, but during the summer season, I often get out of bed in a bad mood and with a completely lazy brain …

then I indulge in ricotta and banana cream and my good mood returns.

The version that I propose today is really super greedy, thanks to the hazelnut cream that I add before blending. 😋

Even my husband who is not a fan of ricotta is crazy about it.

I like to enrich it with always different ingredients, but the granola never fails.

Here I used the one based on oats, with almonds and pumpkin seeds.

Do you eat granola for breakfast too?

So get the recipe and let’s prepare this delicious cream.

Preparation of ricotta and banana cream

Peel the banana, cut it into coarse pieces and pour it into the blender together with the ricotta and hazelnut cream.

We blend until a homogeneous cream is obtained.

If the ricotta used is creamy we will have a very soft mixture.

If we want a thicker cream, let it rest in the fridge for a few hours.

Before consuming it, cover the cream with a few pieces of dark chocolate , banana slices and granola … and …

Good breakfast to all!

Ricotta and banana cream

Anna’s advice:

For a lighter version we can omit the hazelnut cream and use a light ricotta.

Add the banana a little honey and a pinch of cinnamon to the ricotta, blend, pour into a bowl and cover it with fresh seasonal fruit and a little of our favorite dried fruit.

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