How To Make Toasted Banana Bread With Vanilla Ricotta & Raspberries
How To Make Toasted Banana Bread With Vanilla Ricotta & Raspberries. This classic banana bread is best baked the day before - topped with a fruity compote, it makes a lovely sweet brunch or light dessert.
Recipe Toasted Banana Bread With Vanilla Ricotta & Raspberries
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
- 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
How to make :
- 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.
