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Oct 10, 2018
5 minutes
BANANA BREAD WITH RICOTTA CREAM
PREP TIME: 30 MINS
COOK TIME: 1 HOUR
SERVES 8 (AS A BREAKFAST)
140g light margarine
125g (¾ cup) brown sugar
2 x 60g eggs, at room temperature
3 small very ripe bananas
Zest of 1 lemon
1 tsp vanilla bean paste
80ml (⅓ cup) buttermilk
225g (1½ cups) self-raising flour
1 Tbsp psyllium husk
1 tsp ground cinnamon
½ tsp bicarbonate of soda
Vanilla ricotta cream
250g smooth ricotta
1 tsp vanilla bean paste
Zest of 1 orange
80ml (⅓ cup) fresh orange juice
Raspberry compote
Zest of 2 oranges
100ml fresh orange juice
80g (⅓ cup) sugar
600g raspberries
to 140°C (fan-forced). Spray a 21 x 10.5 x 7cm loaf tin with cooking spray and line with baking paper, allowing the paper
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