For the banana bread
- 140g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g light muscovado sugar
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2-3 very ripe bananas
Probably the best known, most popular tropical fruit, their name probably derives from the…
- zest ½ lemon
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
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 225g self-raising flour
- 1 tsp ground cinnamon
- ½ tsp 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 is an Italian cheese made from whey and traditionally a by-product of…
- 3 tsp vanilla bean paste
- juice 2 oranges, 1 zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
For the raspberry compote
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.
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.
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.
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.
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.