Soft, tender, bakery-sweet muffins with an Italian ricotta twist — the kind you’d enjoy alongside a cappuccino in a cozy café.
Italian Café Banana Ricotta Chocolate Chip Muffins
Picture yourself in a small cafe along the edge of the Mediterranean. Off in the distance the sunlight dances against the water. Small boats go by, loaded with people out for a lovely afternoon in the sunshine off of the coast of Italy.
You, however? As much as you would enjoy time on the water, you’ve got more important things in mind at the moment–like that delicious Banana Bread Muffins. . .loaded with Ricotta and Chocolate Chips.
You take a bite and immediately you feel completely at home. You were destined for this–the muffin, and Italy.
Aunt Rosa Approved
Friends, as I set out to create this recipe, I had Aunt Rosa and Uncle Laz (from my Weddings by Bella series) in mind.
Any chance they get to serve up an authentic Italian meal (or dessert) they take! And I could actually envision the two of them in the Rossi family kitchen, talking about the old days in Italy as they whip up this recipe from scratch.
Loaded with Ricotta, this banana bread will definitely have you feeling like you’re sipping a cup of espresso and nibbling on a true Italian treat.
So, what are you waiting for? Let’s bake some muffins!
Cannoli Banana Bread Muffin Ingredients (12 standard muffins)
You will find a printable recipe card at the bottom of this post but here’s a look at what you’ll need.
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but recommended)
- 3 very ripe bananas, mashed (about 1 – 1¼ cups)
- ½ cup ricotta cheese
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Powdered sugar, for dusting
How to Make Cannoli Banana Bread Muffins
This is such a simple recipe, friends. And it’s absolutely delicious! You’re going to enjoy this process. . .and the outcome!
Prep
Preheat oven to 350°F.
Line a standard 12-cup muffin tin with paper liners (or grease well).
Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients
In a separate bowl, combine mashed bananas, ricotta, oil, eggs, and vanilla.
Whisk until smooth and well blended.
Combine
Pour dry ingredients into wet and stir gently until just combined.
Fold in mini chocolate chips — do not overmix.
Fill Muffin Tin
Divide batter evenly among the 12 cups.
Fill each slightly above ¾ full to get a soft, slightly domed top.
Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Finish
Cool in the pan for 5 minutes, then transfer to a cooling rack.
Once slightly cooled, dust lightly with powdered sugar, if you like.
Serve Like an Italian Café
Enjoy with a cappuccino, espresso, or hot tea.
These muffins are even better the next morning as the flavors meld!
Variations (Optional)
- Dark Chocolate Twist: Swap mini chips for dark chocolate minis for a richer Italian flavor.
- Nutty Café Version: Add ⅓ cup finely chopped walnuts or pecans to the batter.
- Elegant Mini Loaves: Bake in 3 mini loaf pans for 25–30 minutes. Finish with powdered sugar.
What to Expect from these Muffins
If you are a banana bread lover, these will hit the spot. But the creamy richness of the ricotta will really make your day. Add to that the luscious chocolate chips, and you’ve got a winner, all the way around. I feel sure you’re going to enjoy this recipe–whether you bake it in muffin form or as a loaf. (Yum!) Serve it with a smile. Your family and friends will thank you! And you’ll make Aunt Rosa proud!
Other Banana Favorites
If you enjoy banana bread, I’ve got a plethora of recipes at my Out of the Box Baking site! Check them out!
- Southern Living Cream Cheese Banana Bread: Cream cheese in banana bread? Yes, please!
- Caramel Pecan Banana Bread: This simple recipe starts with a box of cake mix!
- Cranberry Banana Bread: This is a personal favorite. I love berries and bananas together!
- Easy Banana Bread Maui: This one’s got a tropical twist!
- Old-Fashioned Banana Bread with Mayonnaise: This is my go-to recipe!
That’s it for this post, friends! I’m so glad you stopped by. If you make this recipe and love it please leave a review. And before you go, why not pin some photos to your Pinterest boards?
Cannoli Banana Bread
Soft, tender, bakery-sweet muffins with an Italian ricotta twist — the kind you’d enjoy alongside a cappuccino in a cozy café.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but recommended)
- 3 very ripe bananas, mashed (about 1 – 1¼ cups)
- ½ cup ricotta cheese
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Powdered sugar, for dusting
Instructions
Prep
Preheat oven to 350°F.
Line a standard 12-cup muffin tin with paper liners (or grease well).
Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients
In a separate bowl, combine mashed bananas, ricotta, oil, eggs, and vanilla.
Whisk until smooth and well blended.
Combine
Pour dry ingredients into wet and stir gently until just combined.
Fold in mini chocolate chips — do not overmix.
Fill Muffin Tin
Divide batter evenly among the 12 cups.
Fill each slightly above ¾ full to get a soft, slightly domed top.
Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Finish
Cool in the pan for 5 minutes, then transfer to a cooling rack.
Once slightly cooled, dust lightly with powdered sugar.
