BANANA BREAD WITH CHOCOLATE RICOTTA

2 small ripe bananas, mashed
3/4 cup orange juice
2 cups self-raising flour
1 cup finely packed brown sugar
1 egg
1 egg white
60g milk chocolate, finely chopped
1/2 cup reduced-fat ricotta

Grease a 15cm x 25cm loaf pan. Combine banana and juice in a medium bowl, mix well. Add sifted flour and sugar, stir in egg, egg white and 3/4 of the chocolate, pour into prepared pan. Bake in 350°F 1 1/4 hours or until bread is cooked when tested. Cool bread in pan 5 minutes, transfer to wire rack; cool. Slice bread, serve with combined remaining chocolate and ricotta.