Toasted banana bread with vanilla ricotta & raspberries

Toasted banana bread with vanilla ricotta & raspberries

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

More effort

Serves 8
This classic banana bread is best baked the day before - topped with a fruity compote, it makes a lovely sweet brunch or light dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal483
  • fat20g
  • saturates12g
  • carbs63g
  • sugars42g
  • fibre4g
  • protein9g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the banana bread

    • 140g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g light muscovado sugar
    • 2 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2-3 very ripe bananas
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • zest ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tsp vanilla bean paste
    • 85g buttermilk
    • 225g self-raising flour
    • 1 tsp ground cinnamon
    • ½ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    For the vanilla ricotta

    • 250g tub ricotta
      Ricotta

      Ricotta

      ree-cot-a

      Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

    • 3 tsp vanilla bean paste
    • juice 2 oranges, 1 zested
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the raspberry compote

    • zest and juice 2 oranges
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 85g granulated sugar
    • 600g raspberries

    Method

    1. Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 900g loaf tin with baking parchment. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one at a time. In a separate bowl, mash the bananas with a fork, add to the bowl with the lemon zest, vanilla and buttermilk, and stir.

    2. Mix together the flour, cinnamon and bicarbonate of soda. Fold into the banana mix, one-third at a time, until just combined and add to the tin. Bake for 1 hr until firm, golden brown and a skewer inserted into the centre comes out clean. Leave in the tin for 10 mins, then turn out onto a wire rack to cool completely.

    3. While the banana bread is baking, make the vanilla ricotta. Tip the ricotta into a bowl and mix with the vanilla bean paste, orange zest and 90ml orange juice until just combined. Cover and chill.

    4. To make the raspberry compote, heat the orange zest, 5 tbsp orange juice, the sugar and 225g of the raspberries in a saucepan over a gentle heat until the sugar has dissolved. Simmer for 5 mins, then pour through a sieve into a bowl. Stir through the rest of the raspberries, cover and chill.

    5. When you are ready to serve, take the raspberry compote out of the fridge to bring to room temperature. Slice the cooled banana bread into 8 pieces and toast under a medium grill until lightly caramelised. Serve each slice with a spoonful of vanilla ricotta and a drizzle of raspberry compote.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (3)

    lizleicester's picture
    5

    Delicious way to use up slightly elderly bananas! Served with compote of red currants rather than raspberries and the tartness was a lovely contrast to the very sweet banana cake.

    Sim K's picture
    5

    This was quite nice but I used frozen raspberries which turned out a little too sour. If I did this again, I would either add more sugar or make a lot less of the compote. Pretty tasty though!

    jessica95's picture
    5

    I have been cooking the same banana loaf recipe for years, and this one is a delicious change - tasty, moist and easy to make. Just about to make another!

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…