Toasted banana bread with vanilla cream cheese, rhubarb & raspberries

Preparation info
  • Serves


    • Difficulty


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.


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


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