Mascarpone is the perfect decadent, creamy spread to top a hot slice of banana bread fresh from the oven. Try it the next time you have over-ripened bananas.
| Mascarpone | |
| 3 | large ripe bananas |
| 1/3 cup | melted butter |
| 1 | egg |
| 1 tspn | vanilla estract |
| 1/2 cup | sugar |
| 1.5 cups | self-raisng flour |
| 1/2 tspn | cinnamon |
| 1/2 cup | pecans (or walnuts) |
| honey, or maple syrup to drizzle |
| 1 | Preheat oven to 180°C and grease a loaf tin. |
| 2 | Mash the bananas with a fork in a large mixing bowl. Stir in the butter, egg, vanilla extract. Mix well . |
| 3 | Add the sugar, flour & cinnamon to the mixing bowl. Lastly mix through the pecans or walnuts. |
| 4 | Pour the batter in to the tin and bake for 45-50 mins or until a skewer comes out clean. |
| 5 | Serve warm with lashings of mascarpone and drizzled honey or maple syrup! |
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