Banana Walnut Bread Recipe
Espresso mascarpone, toasted buckwheat, honey
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Ingredients
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Bread Ingredients
Espresso Mascarpone Topping
Toppings
Method
Bread Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2
Mash the Bananas
In a large bowl, mash the ripe bananas until smooth using a fork or potato masher.
- 3
Mix Wet Ingredients
Add melted unsalted butter, sugar, and eggs to the mashed bananas. Mix well until combined.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- 6
Add Walnuts
Fold in the chopped walnuts gently into the batter.
- 7
Pour and Bake
Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool the Bread
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Espresso Mascarpone Topping Preparation
- 9
Mix Mascarpone Topping
In a small bowl, combine mascarpone cheese, cooled espresso, and powdered sugar. Mix until smooth and creamy.
Serving
- 10
Serve the Bread
Slice the cooled banana walnut bread and spread a generous dollop of espresso mascarpone on top. Sprinkle with toasted buckwheat and drizzle honey over for added sweetness.
