1. Preheat your oven to 180C. Lightly grease a 25cm loaf tin and line with baking paper.
2. Beat the butter and sugar together until smooth and pale. Add the eggs one at a time, beating well after each egg. Beat through the mashed bananas, buttermilk and vanilla. Fold through the flour, baking powder, bicarb, spice and salt – do not over mix or the banana bread will be tough.
3. Spoon into a loaf tin and bake for 70-80 minutes until a skewer inserted into the banana bread comes out clean. Remove from the oven and allow to cool on a wire rack. Turn out of the tin.
To serve, slice the banana bread into thick slices and place under the grill (or in a sandwich press) for a couple of minutes until golden brown.
Dollop with a big spoonful of ricotta on each slice and top with berry or stone fruit compote.