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Toasted banana bread with vanilla ricotta & raspberries

Toasted banana bread with vanilla ricotta & raspberries

A star rating of 4.9 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving


For the banana bread

  • 140g butter , softened
  • 140g light muscovado sugar
  • 2 large eggs
  • 2-3 very ripe bananas
  • zest ½ lemon
  • 1 tsp vanilla bean paste
  • 85g buttermilk
  • 225g self-raising flour
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda

For the vanilla ricotta

  • 250g tub ricotta
  • 3 tsp vanilla bean paste
  • juice 2 oranges , 1 zested

For the raspberry compote

  • zest and juice 2 oranges
  • 85g granulated sugar
  • 600g raspberries


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2014

Goes well with


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A star rating of 4.9 out of 5.12 ratings

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