This recipe first appeared in Woman’s Day.
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Ingredients
Whipped blueberry ricotta
Method
1.Preheat oven to moderate, 180°C. Lightly grease an 8-hole mini loaf pan. Line with strips of baking paper, extending over the two long sides.
2.Sift self-raising flour and ground cinnamon together into a large bowl. Stir in brown sugar. Make a well in the centre.
3.In a large jug, combine mashed ripe bananas, melted butter, eggs, milk and vanilla extract. Pour into flour mixture. Fold lightly together to combine. Fold through frozen blueberries and crumbled ricotta. Divide between the recesses.
4.Bake for 25-30 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Whipped blueberry ricotta
5.In a bowl, beat ricotta, cream and icing sugar together until smooth. Stir in lemon zest. Fold through thawed blueberries. Spread over loaves to serve.
Note
- Make sure you beat icing until sugar dissolves, giving a smooth end result.