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Low-Fat Banana Bread with Maple Ricotta and Fresh Fruit

A recipe from the Good Food collection.


Low-Fat Banana Bread with Maple Ricotta and Fresh Fruit
Low-Fat Banana Bread with Maple Ricotta and Fresh Fruit
80 ml (2½ oz/⅓ cup) strong coffee
125 g (4½ oz/⅔ cup) soft brown sugar
1 egg
1 egg white
3 tbsp canola oil
1 tsp vanilla extract
3 ripe bananas, mashed
125 g (4½ oz/1 cup) plain flour
250 g (9 oz/2 cups) self-raising flour
½ tsp baking powder
1 tsp ground ginger
½ tsp ground nutmeg
1 tsp ground cinnamon
1 tsp bicarbonate of soda
200 g (7 oz) low-fat ricotta cheese
2 tbsp maple syrup
fresh berries, to serve 


  1. Preheat the oven to 170°C (325°F/Gas 3). Lightly grease a 22 x 12 cm (8 ½ x 4 ½ in) loaf tin and line the base with baking paper. Heat the coffee in a small saucepan over low heat, add the brown sugar and stir until the sugar has dissolved.
  2. Put the egg, egg white, oil and vanilla in a bowl and beat until just combined. Add the coffee mixture and banana.
  3. Sift the flours, baking powder, ginger, nutmeg, cinnamon and bicarbonate of soda onto the mixture and stir gently to combine—do not overbeat. Spoon the mixture into the prepared loaf tin. 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.
  4. Combine the ricotta and maple syrup in a small bowl. Cut the banana bread into thick slices and serve with the maple ricotta and fresh berries.

Any left-over banana bread can be frozen in an airtight container with pieces of baking paper between each slice.

Nutrition Per Slice (12):


Energy 1119 kJ (267 Cal)
Fat 6.4 g
Saturated fat 0.9 g
Protein 7.3 g
Carbohydrate 43.6 g
Fibre 3.6 g
Cholesterol 16 mg
Sodium 348 mg 


Main ingredient:
Banana, Cheese
American (US)
Breakfast/Brunch, Dessert

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