Banana bread with spiced 'butter'

Silvana Franco bakes a wonderfully moist banana bread using oil instead of butter, making it dairy free.

DURATION 0:01:54

Tags: bread, banana, baking, Banana Loaf,

Recipe - Serves: 12


4 tbsp light extra virgin olive oil, plus a little for greasing
2 medium, ripe bananas
2 medium Waitrose British Blacktail Free Range Eggs
125g demerara sugar
½ tsp vanilla bean paste
100g wholemeal flour
1 tsp baking powder
½ tsp mixed spice
Spiced ‘butter’ (optional)
250g tub ricotta
Large pinch mixed spice
1 tbsp tahini
1 tbsp clear honey, plus extra to serve


1. Preheat the oven to 170°C, gas mark 3. Grease and line a 900g loaf tin with baking paper.

2. In a large bowl, mash the bananas with a fork. Add the oil, eggs, sugar and vanilla paste. Mix well. Stir in the flour, baking powder and spice.

3. Pour into the tin. Bake for 35-45 minutes until golden and a skewer comes out clean when inserted into the centre. Leave to stand in the tin for 5 minutes before turning out onto a wire rack to cool completely. Cut into slices; toast if you wish.

4. To make the spiced ‘butter’, mix the ricotta, mixed spice, tahini and honey together in a bowl. Spread generously onto the banana bread. Or toast the bread and top with chopped walnut pieces and extra honey drizzled over. 

Nutritional Info

Typical values per serving:

Energy 632kJ
Fat 6g
Saturated Fat 1g
Carbohydrate 21.4g
Sugars 15.6g
Protein 2.7g
Salt 0.1g
Fibre 1.1g

Excluding spiced butter.

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