Name: Toasted banana bread with vanilla cream cheese, rhubarb & raspberries
Yield: Serves 4
Ingredients: ⅛ tsp vanilla bean paste; 1 tsp bicarbonate of soda; generous pinch of ground allspice; 250 g plain flour; ¼ tsp vanilla extract; 2 tbsp icing sugar; 1 punnet raspberries; ½ tsp fine salt; 75 g plain yogurt; 300 g pink forced rhubarb, cut into 7.5cm lengths; ½ tsp ground cinnamon; 125 g unsalted butter, softened, plus extra for greasing; 2 free-range eggs, beaten; 325 g golden caster sugar; 120 ml buttermilk; 200 g cream cheese; 2 tbsp vanilla sugar; 3 very ripe bananas; 75 g clear honey

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Here’s another weekend favourite – one of the prettiest brunch dishes. When young, Barbie-pink rhubarb is in season, we roast it in the oven with just a shake of sugar so that it keeps its colour and shape. The sharpness of this topping goes brilliantly with the warm and spicy banana bread, which is another of our guilty pleasures.