Toasted banana bread with vanilla ricotta & raspberries

• butter↗140g g

  softened

• light muscovado sugar↗140g g
• large eggs↗2
• very ripe bananas↗2-3
• lemon↗zest ½
• vanilla bean paste↗1 tsp tsp
• buttermilk↗85g g
• self-raising flour↗225g g
• ground cinnamon↗1 tsp tsp
• bicarbonate of soda↗½ tsp tsp
• tub ricotta250g g
• vanilla bean paste↗3 tsp tsp
• oranges↗juice 2

  1 zested

• oranges↗zest and juice 2
• granulated sugar↗85g g
• raspberries↗600g

Step-by-step instructions

1. 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. 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. 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. 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. 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.