The final instalment in our breakfast recipe series is less of a recipe and more of a delicious combination of things: Banana Bread With Ricotta, Strawberries and Walnuts. It was inspired by our travels around Sydney earlier this year where this combo seems to be a breakfast option of choice.
It might seem strange that someone who has such a tumultuous relationship with ricotta should choose to tuck into a breakfast featuring said cheese so heartily. Well, the Aussies seem a little obsessed with the stuff, and after seeing it on countless menus in numerous guises, I decided I should give it a go. And really, who can resist the sound of toasted banana bread with strawberries in the morning?
So after my partial conversion to the world of ricotta with my Raspberry & Ricotta Cake, experiencing it in all its raw glory on a slice of toasted banana bread completely won me over. It’s delightfully savoury, not too rich and works so well with the strawberries, walnuts and the drizzle of honey to add sweetness.
Not only does this dish taste incredible, it looks beautiful, and, whilst it does involve the production of a loaf of banana bread, once made (and you can even freeze it in slices), it’s a super quick and easy breakfast or brunch option. Perhaps not quite as healthy as a bowl of Bircher Muesli or a Breakfast Smoothie, but why not treat yourself this coming weekend?
Banana Bread with Ricotta, Strawberries & Walnuts
1 slice of banana bread (recipe here – you can leave out the chocolate and walnuts for this brekkie version)
4 tablespoons ricotta
3 medium strawberries
Handful walnuts, toasted and roughly chopped
Lightly toast the banana bread. Spread the ricotta on one side and scatter the strawberries and walnuts on top. Drizzle with honey and serve immediately.