Toasted banana bread topped with ricotta and honey. This is a perfect mid-morning indulgence. When we were living in Sydney I use to push the pram down to Envy cafe in Summer Hill and order this with a latte. Summer Hill is a bit far to walk these days so I whip it up at home.
This banana bread is delicious eaten as is and perfect to pack into the kids lunch boxes. Slice it and freeze it ready to go. It doesn’t need anything on it as it is lovely and buttery. It is made with butter rather than oil which I know a lot of banana bread recipes and muffin recipes are made with. Butter is better every time.
When ready to serve, toast the banana bread either in a toaster or under the grill. Spread over ricotta, drizzle with honey and sprinkle with a little extra cinamon. Serve with a good coffee.
(my favourite recipe from ‘Teapots & Tractors’ by Margaret Charlesworth and Rachael Flynn)
1 1/2 cups self-raising flour
1/2 teaspoon baking powder
pinch of nutmeg (I like to add a pinch of cinnamon too)
3/4 cup raw sugar
125g unsalted butter, melted and cooled a little
2 eggs, lightly beaten
1/2 teaspoon vanilla
1/4 cup milk
3 large ripe bananas, mashed
Preheat oven to 160 degrees C. Grease a loaf pan and line with baking paper.
Sift the flour, baking powder and nutmeg into a large bowl. Add sugar and mix together.
Add all the remaining ingredients and mix to combine. Pour into the loaf pan and bake for 45 – 50 minutes or until cooked.
Leave in tin for 5 minutes before inverting onto a wire rack to cool.