Serves / Makes

Cooking Time:

< 90 min

Cooking Style:



Roasted banana loaves:
4 medium ripe bananas, peeled & halved
125 g soft butter
500 ml treacle sugar
3 XL eggs
5 ml vanilla essence
500 ml flour
10 ml baking powder
5 ml baking soda
5 ml ground cinnamon
a pinch of salt

butter for spreading
250 g LANCEWOOD® Mascarpone
honey, for drizzling
Pecan nuts, chopped


Banana loaves:
Preheat oven to 200°C. Line a baking tray with baking paper and arrange the sliced bananas on the tray. Roast for 25 minutes until soft and browned. Remove and set aside. Lower the heat to 180°C. Grease and line 2 medium loaf pans 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 and vanilla essence and mix well. In another mixing bowl, sift the flour, baking powder, baking soda, cinnamon and 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 pans and smooth the tops. Sprinkle with cinnamon sugar and bake for 35 – 40 minutes or until a skewer inserted comes out clean. Remove from the oven and let them cool in the pans.

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.

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Mascarpone FSI

Mascarpone FSI