Banana Bread Platter Recipe
Banana and walnut bread, espresso mascarpone, toasted serves 10-12 people (28 bites)
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Ingredients
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Banana Bread
Espresso Mascarpone
Garnish
Method
Banana Bread
- 1
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
- 2
Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
- 3
Mix Wet Ingredients
Add the softened butter and granulated sugar to the mashed bananas. Mix until well combined. Then, beat in the eggs and vanilla extract until smooth.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 5
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the chopped walnuts.
- 6
Bake the Banana Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Bread
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 8
Slice the Bread
Once cooled, slice the banana bread into bite-sized pieces (about 28 pieces).
Espresso Mascarpone
- 9
Prepare the Mascarpone
In a medium bowl, combine the mascarpone cheese, cooled espresso, powdered sugar, and vanilla extract.
- 10
Whisk Until Smooth
Using a hand mixer or whisk, beat the mixture until smooth and creamy. Adjust sweetness to taste.
Garnish
- 11
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts until golden and fragrant, about 5-7 minutes. Stir frequently to avoid burning.
- 12
Assemble the Platter
On a serving platter, arrange the banana bread bites. Top each piece with a dollop of espresso mascarpone and sprinkle with toasted walnuts. Drizzle with honey before serving.
