Toasted banana bread with vanilla ricotta & raspberries

Toasted banana bread with vanilla ricotta & raspberries

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(10 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
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    For the banana bread

    • 140g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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…

    • 1 tsp vanilla bean paste
    • 85g buttermilk
      Buttermilk pancake mixture in bowl with whisk



      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

      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

    • zest and juice 2 oranges



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

    • 85g granulated sugar
    • 600g raspberries


    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.

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    Comments, questions and tips

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    Kate Shanahan
    23rd Jun, 2020
    This is delicious and yes I did change some of the ingredients to what I had in. I only had caster sugar, yogurt instead of buttermilk. I also added walnuts because I like them in banana bread. I didn't use the toppings so can't comment on those. I've sliced and frozen it immediately but am looking forward to having it toasted for breakfast.
    13th Jul, 2017
    Great recipe for using up bananas. Easy to make and very tasty. I made a few changes - added some whole and flaked almonds and used 60g ground almonds and less flour. Only negatives I have are its very moist, almost soggy and I had to cook it for an extra 10 minutes. Perhaps I put too much banana in? Anyway, I will still be making it again, it's delish!
    6th Aug, 2015
    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
    12th Apr, 2015
    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!
    25th Oct, 2014
    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!
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