We will like to introduce to you a perfect treat for morning or afternoon tea when you are entertaining guests.  This recipe for banana bread with honeyed ricotta comes from Issue #3 of MasterChef Australia magazine and is a masterpiece from Curtis Stone.  

The recipe yields a very odd-sized loaf of bread – 8cm x 11cm x 30cm (3-inches x 4-inches x 12-inches).  It was so odd, in fact, that I had to just use an 8-inch x 8-inch square cake tin with high sides because I couldn’t find such an odd-sized loaf pan anywhere.  The preparation method for this banana bread is slightly different that most quick bread recipes, and I encourage you to have a read over the recipe below.  The end result is fantastic.  The bread/cake from my cake tin was moist and baked perfectly (it sunk in the middle slightly, but it was still baked through).  Its appearance was beautiful and rustic, with walnuts scattered on top of the golden brown bread. It tasted amazing on its own…

But drizzle some warm honey on top of a slice of the bread and spread on a dollop of honeyed ricotta – it is perfect.  Never in my life would I have thought to spread ricotta on a piece of banana bread.  The addition of honey sweetens the ricotta, and a sprinkling of cinnamon warms it up.  It is a perfect pairing of flavors.  I will never eat banana bread any other way again

Serve this banana bread with warm honey and honeyed ricotta, along with a cup of tea (I enjoyed Earl Gray with mine), and you’ll have guests knocking on your door, begging you to let them in for afternoon tea.  It is just that amazing.

By sweetest kitchen

Sinfully delightful

Add some berries for some extra zest

Banana bread with honeyed ricotta.

The perfect morning tea treat! Author: Curtis Stone, MasterChef Australia magazine, Issue 3 Recipe type: Brunch Serves: 8 slices INGREDIENTS * 250g (1⅔ cups) self-raising flour * 1 teaspoon bicarbonate of soda (baking soda) * ¾ teaspoon ground cinnamon, divided * 2 large eggs * 275g (1¼ cups) caster sugar * 125ml (1/2 cup) vegetable oil * 3 overripe bananas, mashed (1½ cups) * 2 tablespoons Greek-style yogurt * 1 teaspoon pure vanilla extract * 150g (1½ cups) walnuts, roasted, halved * 150g ricotta * 180g (1/2 cup) honey, divided


1. Preheat oven to 150C. Grease and line the base and sides of an 8cm x 11cm x 30cm (6-cup) loaf pan with baking paper. Sift flour, bicarbonate of soda, ½ teaspoon cinnamon and ¼ teaspoon salt into a bowl. 2. Using an electric mixer, beat eggs and sugar on high speed until thick and pale. Reduce speed to low-medium and gradually add oil in a thin, steady stream. Add bananas, yogurt and vanilla, and beat until well combined. Add flour mixture and three-quarters of the walnuts and stir until combined. Pour batter into prepared pan and scatter with remaining walnuts. Bake for 1 hour or until a skewer inserted into the center comes out clean. 3. Cool for 10 minutes in pan, then turn out onto a wire rack to cool. 4. Meanwhile, combine ricotta and 2 tablespoons of the honey in a bowl. Sprinkle with remaining ¼ teaspoon cinnamon. Place remaining 4 tablespoons honey in a small pan and warm slightly. 5. To serve, drizzle banana bread with warm honey. Thickly slice and serve with honeyed ricotta.

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