Brunches Recipes - Low-fat Banana Bread with Maple Ricotta and Fresh Fruit

Ingredients

• 4 tablespoons strong coffee

• 125 g (2/3 cup) soft brown sugar

• 1 egg

• 1 egg white

• 3 tablespoons vegetable oil

• 1 teaspoon vanilla essence

• 3 ripe bananas, mashed (about 1 1/4 cups)

• 125 g (1 cup) plain (all-purpose) flour

• 250 g (2 cups) self-raising flour

• 1/2 teaspoon baking powder

• 1 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1 teaspoon bicarbonate of soda

• fresh fruit (strawberries, banana, kiwi fruit, berries), to serve

 Maple ricotta

• 200 g (7 02) low-fat ricotta cheese

• 2 tablespoons maple syrup

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Method:

1. Preheat the oven to 170°C (325°F/ Gas 3). Lightly grease a 22 x 12 cm (9 x 4 1/2 inch) loaf tin and line the base with baking paper. Heat the coffee in a small saucepan over low heat, add the soft brown sugar and stir until the sugar has dissolved.

2. Place the egg, egg white, oil and vanilla essence in a bowl and beat together until just combined. Add the sweetened strong coffee and the mashed banana.

3. Sift the plain and self-raising flours, baking powder, ginger, nutmeg, cinnamon and bicarbonate of soda onto the mixture and stir gently to combine, do not over beat. Spoon the mixture into the prepared loaf tin.

4. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Leave in the tin for 10 minutes before turning out onto a wire rack to cool completely.

5. To make the maple ricotta, place the ricotta and maple syrup in a small bowl and mix until well combined. Cut the banana bread into thick slices and serve with the maple ricotta and fresh fruit. Also delicious toasted.