First of all, peel the bananas and cut them into slices that are not too thin (so that they do not come apart completely during cooking.

In a bowl, mix the eggs with sugar, ricotta and vanilla.
Incorporate the bananas first and then the sifted flour with baking powder.

Pour the mixture into the mold lined with parchment paper, level the surface and cook for about 35-40 minutes in a preheated convection oven at 170 ° C.

The ricotta and banana cake is ready: let it cool, then sprinkle with icing sugar and serve.

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