• Makes 1
  • 80 minutes
  • Difficulty Easy
  • 8 Ingredients


This recipe evolved after I starting making banana bread and didn’t have all the ingredients.

Ingredients (makes 1 Loaf)

  • 115 grams Butter, softened
  • 115 grams Brown Sugar
  • 2 Eggs
  • 2 Ripe Bananas
  • 100 grams Frozen or Fresh Raspberries
  • 200 grams Ricotta Cheese
  • 250 grams Self Raising Flour
  • 1 tsp Mixed Spice


  1. Preheat oven to 180 degrees. Grease or line a loaf or bar tin.
  2. Beat butter and sugar until light. Add the eggs, one at a time, beating well after each addition.
  3. In a separate bowl, mash bananas and stir through ricotta. Fold this through the egg mixture. Fold in the flour and mixed spice. Fold in the raspberries.
  4. Spoon into tin and bake 50-60 minutes. Remove from oven and cool for 5 minutes before turning out onto a wire rack.


I often slice and freeze for lunchboxes.

  • Love raspberries. Thank you for a lovely recipe


  • A brilliant idea to put raspberries in bread,so delicious!


  • Yum bread


  • I like the addition of raspberries and cottage cheese to this banana bread recipe. It sounds good.


  • This is a great idea. I haven’t tried anything beyond banana bread yet!


  • Would be lovely and moist with the ricotta cheese!


  • Both these flavours are great together. Thank you very much for sharing this recipe.


  • Thank you – this is quite a different recipe.


  • I have made this bread several times and the whole family loves it. Thank you for posting.


  • Look forward to making this, Thanks.


  • Looks great and great for tea


  • Sooo yummy ????


  • A delicious recipe – the addition of ricotta cheese will lend to a very moist loaf indeed!


  • The Raspberries would make a nice addition and change the flavour. I like cooking with Ricotta it adds flavour and makes it a lot moister. Thanks for the tip on freezing, always good to have something nice on hand.


  • Oh my gosh ! This sounds delicious ! It’s a keeper. Thanks for sharing !


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