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
Provided by James Martin
Categories Afternoon tea, Brunch, Dessert, Treat
Time 1h40m
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
BANANA SPLIT WITH RASPBERRIES
This banana split is so easy, so pretty, and so delicious!
Provided by Tamara Lazarevic
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 11m
Yield 1
Number Of Ingredients 5
Steps:
- Place the banana on any plate that follows its curves. Cut in half using a sharp knife. Place scoops of ice cream in the middle and at each end of the banana. Place ice cream-sized scoops of whipped cream swirls between the ice cream scoops.
- Melt 3 of the chocolate chunks in a microwave-safe bowl in the microwave. Pour on top of the split. Sprinkle raspberries on top, followed by remaining chocolate chunks.
Nutrition Facts : Calories 881.4 calories, Carbohydrate 108 g, Cholesterol 102.2 mg, Fat 53.3 g, Fiber 10.3 g, Protein 10.3 g, SaturatedFat 32.2 g, Sodium 187.8 mg, Sugar 80.7 g
RASPBERRY BANANA BREAD
A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
RASPBERRY BANANA BREAD
This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!
Provided by thicknik
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h55m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
- Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
- Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 273 calories, Carbohydrate 38.1 g, Cholesterol 37.2 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 135.7 mg, Sugar 22 g
RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS
Using nutritious pita, try this sweet and savory twist on French toast, a quick-to-prepare recipe featuring Morning Rounds from the Ozery's Pita Break line. If you need an option on-the-go, toast one or two of the pitas topped with your choice of spread. But do try this French toast as well:
Provided by Mary Jenny
Categories Breads
Time 16m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves.
- Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
- In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
- Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
- Serve drizzled with maple syrup and additional raspberries.
Nutrition Facts : Calories 219.7, Fat 11.1, SaturatedFat 6.3, Cholesterol 90.6, Sodium 77.9, Carbohydrate 23.6, Fiber 4.6, Sugar 15.1, Protein 7.8
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