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Recipe
Banana bread with mascarpone
What builds this plate
Vegetarian
A thick, rustic slice of house-made banana bread topped with a generous quenelle of whipped mascarpone, toasted walnuts, and a dusting of ground cinnamon.
Yield: 4 portions
Ingredients
- 400 gVery ripe bananas
- 150 gUnsalted butter
- 150 gLight brown sugar
- 2Large eggs
- 250 gPlain flour
- 5 gBicarbonate of soda
- 200 gMascarpone
- 50 mlDouble cream
- 80 gWalnut halves
- 2 gGround cinnamon
- 20 mlMaple syrup
Method
- 1Cream butter and sugar; beat in eggs and mashed bananas.
- 2Fold in flour and bicarb; bake in a loaf tin at 180°C for 45 minutes.
- 3Toast walnut halves lightly in a dry pan until fragrant.
- 4Whip mascarpone with double cream until soft peaks form.
- 5Slice banana bread into thick pieces. Top with a large quenelle of mascarpone, sprinkle with toasted walnuts, dust with cinnamon, and drizzle with maple syrup.
Plating
A thick slice of banana bread is served in the centre of the plate, topped with a generous dollop of whipped mascarpone. Toasted walnuts are scattered over the top and around the base, finished with a light dusting of cinnamon.
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Allergens (UK 14)
Cereals containing gluten, Eggs, Milk, Tree nuts
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