Toasted banana bread with vanilla ricotta & raspberries recipe | Good Food
This classic banana bread is best baked the day before - topped with a fruity compote, it makes a lovely sweet brunch or light dessert
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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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