Banana man

J loves his banana bread. He's not really a sweet tooth person. Not really into his dessert unless it contains alcohol. When he is feeling like a little something sweet in the afternoon he usually heads out to the local bakery and gets himself a big slice of banana bread. A number of times I have told him that I would gladly make him some banana bread but he has refused my offer. I think he likes the chance to get a break from work.

But of course I took this as a challange to see if I could win him over to my banana bread. One of the cafe's around the corner from us the Digi Cafe recently published the recipe for their banana bread in Delicious magazine. This was my second attempt as the last recipe I tried was a little too greasy. This one was a winner. J finished the whole loaf over the weekend (with a little help from me). I even got the ultimate compliment from Banana man when I was potterering around in the garden he called out from the kitchen "This banana bread tastes better than the one I buy". Mission accomplished.

Banana Bread

125g unsalted butter
1 firmly packed cup of brown sugar
2 eggs, plus 1 egg yolk for mascarpone
1 tsp ground cinnamon
1 large, ripe banana, mashed
½ tsp vanilla extract
1 tbsp shredded coconut
1 ½ cup (225g) plain flour
1 tsp baking powder
1 ½ tsp bicarbonate of soda
1 tbs milk
250g mascarpone
2 tbsp icing sugar
¼ cup honey, plus extra to drizzle
Zest and juice of I lemon

• Preheat oven to 170ºC. Grease and line a 1L loaf pan with baking paper.


• Use and electric beater to beat butter and sugar until thick and pale. Add eggs, cinnamon, banana, vanilla and coconut. Beat on low speed until combined.


• Sift flour, baking powder and soda over and fold in gently, then fold in the milk.


• Pour into pan and bake for 40-45 mins until skewer inserted in centre comes out clean.


• Just before serving whisk egg yolk through mascarpone. Fold in icing sugar, honey, zest and juice.


• Serve the bread lightly toasted with butter, mascarpone and honey.

Note: I didn't have any mascarpone so I served it with ricotta. I think I would prefer the mascarpone if it is available