Toasted banana bread with vanilla cream cheese, rhubarb & raspberries

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

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.

Ingredients

125 g unsalted butter, softened, plus extra for greasing
325 g golden caster sugar
2

Dessert
Vegetarian
Brunch
Spicy

Method

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 900 g loaf tin and base-line with nonstick baking paper.

Cream the butter and sugar in a bowl until pale and