Banana bread with spiced 'butter'
Silvana Franco bakes a wonderfully moist banana bread using oil instead of butter, making it dairy free.
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.
Typical values per serving:
Excluding spiced butter.