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Preheat the oven to 180ºC/160ºC fan.
Line a 1lb loaf tin if you have one. If you only have a 2lb loaf tin scrunch a piece of greaseproof paper into a ball and place in ½ of the tin. Line the other half of the tin with paper as you would normally (the scrunched paper will act as a wall so the batter doesn’t fill the whole tin). Alternatively, make 6 muffins out of this instead.
In a mixing bowl, mash the bananas with a fork to a paste.
Add the ricotta, egg, oil and vanilla and mix with a fork or spoon until everything is combined.
Add the flour, sugar and both raising agents and fold through with a spoon until just combined.
Bake in the oven until a knife comes out clean. This could take 20-40 minutes depending on the size and shape of your tin, or if you are making muffins.
Serve with an extra spoonful of ricotta and a drizzle of maple syrup.