Banana Cinnamon Coffeecake

The original recipe was called Cinnamon Coffee Cake.  I decided to Think With My Taste Buds and change it up a bit.  I had 3 bananas that were ripe and needed to be used, I had some Ricotta cheese that needed to be used and for cinnamon type toppings I prefer brown sugar.  The recipe called for sour cream but I wanted to use up my ricotta which is dryer than sour cream but I thought that adding the bananas and 1/2 cup of water would make up for the moisture that would come from the sour cream.  Plus, I have used ricotta before in cakes and they have always come out moist.  And using the brown sugar instead of regular sugar in my topping worked out perfect.  For changes - add coconut, of course.  Change the spice from cinnamon to allspice, cloves, etc.  All-in-all, this came out perfect and I was able to use up some ingredients that may have gone bad before they were used.  I do think I'll use a few more nuts in the future making but it's still good as it is.
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