Banana, Date & Coconut Bread with Pan Fried Banana & Ricotta

Ingredients

• 250 g (2 cups)self-raising flour
• about 65 g (0.3 cup)brown sugar
• about 40 g (0.5 cup)shredded coconut
• about 80 g (0.5 cup)chopped dates
• 2eggs
• 150 ml (0.5 of a 300 ml can)NESTLÉ CARNATION Lite Cooking Cream
• 375 ml (1.5 cups)mashed banana
• 250 g (1 cup)ricotta cheese
• 15 ml (1 tbsp)honey
• 15 g (1 tbsp)margarine
• 2 mediumbananas, sliced
• about 15 g (1 tbsp)brown sugar

Instructions

1. 1

   Prepare the tin

   Preheat the oven to 180°C, or 160°C fan-forced. Grease and line a 20 × 10 cm loaf tin.

2. 2

   Mix and bake

   In a large bowl, combine the flour, sugar, coconut and dates. Mix the eggs, cooking cream and mashed banana together, then pour them into the dry ingredients and mix well. Transfer the batter to the prepared tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean.

3. 3

   Prepare the toppings

   Mix the ricotta with the honey and set aside. Melt the margarine in a frying pan over medium heat, add the sliced bananas and sugar, and cook for 1–2 minutes per side, until golden.

4. 4

   Toast and serve

   Cut 4 slices of bread and toast them. Serve with the honey ricotta and pan-fried bananas.

What is banana bread?

Banana bread is a quick bread: it is mixed as a batter and baked in a loaf tin rather than made with yeast. It became a familiar home-baking staple in the twentieth century, as a way to bake with ripe bananas.

This version builds on that simple loaf with dates for chewy sweetness and coconut for a toasty note. Toasting slices and adding ricotta and warm banana makes it feel like a composed dish rather than a plain slice of loaf.

Nutrition and macros by portion

The nutrition label shows one serving as written: 384 calories, 12g protein, 61g carbs, 10g fat.

The provided nutrition per serving is 384 kcal, with 60.7 g carbohydrate, 11.5 g protein and 10 g fat. Flour, sugar, dates and banana supply most of the carbohydrates; ricotta, eggs and cream contribute protein, while the ricotta, cream and margarine contribute fat. Serve with fresh fruit for a little extra freshness alongside the rich, sweet toppings.

The loaf ingredients

Dry ingredients: self-raising flour provides the lift, while brown sugar, coconut and chopped dates bring sweetness and texture. Fold them together before adding the wet mixture so the dates are distributed through the batter.

Banana and cream: mashed banana moistens the loaf and supplies its main flavour. The eggs help bind the batter, while the cooking cream adds richness.

Mixing the batter

Wet mixture: combine the eggs, cooking cream and mashed banana before pouring them over the flour mixture. Stir until the ingredients are combined, without continuing to beat the batter once no dry patches remain.

Tin preparation: grease and line the 20 × 10 cm tin so the loaf can be released cleanly after baking. Spread the batter into the tin before placing it in the preheated oven.

How to check the bake

Timing: bake for 45 minutes at 180°C, or 160°C fan-forced, as directed. Ovens can vary, so use the skewer test rather than relying on the clock alone.

Doneness: insert a skewer into the centre of the loaf. It should come out clean; if it is coated in wet batter, return the loaf to the oven and check again.

Golden banana topping

Pan-frying: melt the margarine over medium heat, then add the sliced bananas and sugar. Cook for 1–2 minutes on each side, turning them when the underside is golden.

Ricotta: stir the honey into the ricotta while the loaf bakes, then set it aside. The cool, soft topping balances the warm, sweet banana.

Serving the loaf

Toast 4 slices and serve them with the ricotta and pan-fried banana while the topping is still warm. The recipe serves 8, so the stated method leaves the remaining loaf for another serving or occasion.

For a simple breakfast plate, add fresh fruit alongside the toast. The loaf can also be served on its own, with the toppings offered separately.

Recipe notes & tips

• Use ripe bananas for easy mashing and a well-developed banana flavour.
• Line the loaf tin with baking paper so the bread is easier to lift out.
• Mix the wet ingredients together before adding them to the flour mixture.
• Check the centre with a skewer after 45 minutes of baking.
• Cook the sliced bananas in a single layer where possible so they brown rather than steam.
• Toast only the slices you plan to serve, and add the toppings just before eating.

Variations

• Extra coconut: Sprinkle a little more coconut over each slice when serving.
• Warm spice: Add a pinch of cinnamon to the dry ingredients.
• Nutty topping: Scatter chopped toasted nuts over the ricotta before serving.
• Fruit on the side: Serve with fresh berries or sliced fruit for a brighter plate.
• Plain slices: Leave off the ricotta and pan-fried banana for a simpler piece of toast.

Common mistakes to avoid

• Overmixing the batter: Stir only until the dry ingredients are incorporated to avoid a dense loaf.
• Skipping the tin lining: Grease and line the loaf tin so the bread releases more easily.
• Guessing doneness by colour: Test the centre with a skewer, as a browned top does not confirm the middle is baked.
• Cooking the bananas too quickly: Keep the pan at medium heat and turn them after 1–2 minutes per side.
• Crowding the pan: Arrange banana slices in a single layer, cooking in batches if needed.
• Topping every slice in advance: Add the ricotta and warm bananas just before serving to keep the toast from softening.

How to store

Keep leftover loaf in an airtight container in the refrigerator for up to 3 days. Reheat slices in a toaster or under a grill, and prepare the ricotta and pan-fried banana fresh for serving.

Frequently asked questions