Toasted banana and almond bread
I've always liked to graze between sweet and savoury at brunch, hence the baked ricotta sweetened with honey and flavoured with cinnamon. While mango is perfect as an accompaniment, so is fresh passionfruit, poached stonefruit or fresh summer berries. Toast, too, seems better suited to breakfast and fresh crusty bread to lunch, while delicious banana and almond bread sits nicely with the rest of the brunch menu.
Photo: Jon Reid
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375ml of sour cream
1 teaspoon of bicarbonate of soda
125g of melted unsalted butter
250g of sugar
2 large eggs
220g of plain flour
1 teaspoon of baking powder
2 teaspoons of ground cinnamon
2 well-mashed bananas
60g of sultanas
30g of chopped almonds
55g of brown sugar
Mix together 375ml of sour cream and 1 teaspoon of bicarbonate of soda. Let it rest for 5 minutes then stir in 125g of melted unsalted butter, 250g of sugar and 2 large eggs.
In another bowl, combine 220g of plain flour, 1 teaspoon of baking powder and 2 teaspoons of ground cinnamon. Whisk the sour cream mixture into the flour mixture until well combined. Finally, fold in 2 well-mashed bananas and 60g of sultanas.
Butter and flour a loaf tin (25cm x 10cm) and pour the mixture in. Mix 30g of chopped almonds and 55g of brown sugar - sprinkle evenly over the top of the batter. Bake in a preheated 180C oven for 60-75 minutes or until a skewer comes out clean. Cool in the tin for 20 minutes and then turn out onto a cooling rack.
Slice and toast, then serve with baked ricotta and fresh fruit or butter.