Preheat the oven to 350°F. Grease and lightly flour a regular loaf pan.

Whisk together flour, salt, baking soda, and baking powder in a small bowl. Set aside.

Mash the bananas in a small bowl and set aside.

Grate the peel of half a lemon and combine with the sugar to allow the oils to begin to infuse with the sugar.

Using a wooden spoon, mash the butter around the mixing bowl until it becomes malleable. Then, gradually add in the sugar while continuing to mash it into the butter with the back of a wooden spoon.

Beat in the eggs (by hand with a wooden spoon), one at a time, then add the vanilla and mashed bananas.

Stir in the dry ingredients alternating with the sour cream. I alternate in three additions, ending with sour cream.

Mix in nuts, being careful not to overmix.

Pour the batter into the prepared loaf pan or two mini pans and bake in a preheated oven until a toothpick inserted into the center comes out with only a few clinging crumbs. The large loaf should take 45 minutes to 1 hour, while the smaller ones will take 25–35 minutes. Let it cool for 10 minutes in the pan, then remove it to cool completely on a rack.

Whisk together the honey and ricotta. For a completely smooth spread, pulse in a food processor or use a handheld immersion blender. I didn’t blend it for the photos, and it was just as delicious.