Breakfast

LANCEWOOD® TOASTED BANANA BREAD WITH MASCARPONE & HONEY

8

Serves / Makes

Cooking Time

> 60 min

Cooking Style

Oven

Ingredients

Roasted banana loaves:

4 medium ripe bananas, peeled & halved

125 g soft butter

2 cups tightly packed muscovado sugar

3 XL eggs

5 ml vanilla extract

2 cups flour

10 ml baking powder

5 ml baking soda

5 ml ground cinnamon

a pinch of salt

 

Topping:

butter, for spreading

250 g LANCEWOOD® Mascarpone 

honey, for drizzling

chopped pecan nuts

Method

Banana loaves:

Preheat oven to 200◦ C. Line a baking tray with baking paper, then arrange the sliced bananas on the tray. Roast for 25 minutes until soft and browned. Remove and set aside.  Turn down oven’s heat to 180◦ C. Grease and line 2 medium loaf tins with baking paper.  In a large mixing bowl, whip the butter and sugar with electric beaters until light and creamy. Add eggs one by one, mixing well after each addition.  Add the roasted banana & vanilla and mix well.  In another mixing bowl, sift the flour, baking powder, baking soda, cinnamon & salt together. Add the sifted mixture to the batter and fold it in with a metal spoon until just mixed through. Divide batter evenly between 2 tins and smooth the tops. Sprinkle with cinnamon sugar, then bake for 35-40 minutes or until an inserted skewer comes out clean. Remove from the oven and let them cool in the tins.

Topping:

Use soft butter to spread slices of cooled banana bread, then toast in a non-stick pan until slightly crispy on both sides. Transfer to a plate, spread generously with mascarpone, then drizzle with honey and sprinkle with chopped pecan nuts. Serve immediately, with tea or coffee.

Mascarpone

Mascarpone

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Mascarpone Bulk

Mascarpone Bulk

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