Name: Toasted banana bread with vanilla ricotta & raspberries
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8
Cuisine: British
Ingredients: 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; 250g tub ricotta; 3 tsp vanilla bean paste; juice 2 oranges 1 zested; zest and juice 2 oranges; 85g granulated sugar; 600g raspberries

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Toasted banana bread with vanilla ricotta & raspberries

Toasted banana bread with vanilla ricotta & raspberries

James Martin

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Serves 8

More effort

Prep: 30 mins

Cook: 1 hr and 10 mins

A star rating of 5 out of 5.17 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal483
fat20g
saturates12g
carbs63g
sugars42g
fibre4g
protein9g
salt0.9g

Method

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

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A star rating of 5 out of 5.17 ratings

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