Buckwheat Banana Bread + Brandy Mascarpone

If there’s a staple I love to have around the house when it gets colder, it’s all form of fruit and vegetable breads. I say bread as opposed to cake as I like it a little less sweet and more like a breakfast loaf that can be paired with butter or cream. For this banana bread, buckwheat has proven to be a stellar flour option, making it both gluten-free and healthier. Most of the sweetness comes from the banana with a smidge of honey to accentuate that. The brandy mascarpone compliments the bread with its delightful creaminess and leaves a nice high note in the end because of the alcohol.

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Ingredients

For the wet mix

  • 3 medium bananas

  • 2 eggs

  • 1/3 cup olive oil

  • 1/3 cup honey

  • 1 tsp vanilla extract

  • 60 ml water

For the flour mix

  • 210g buckwheat flour

  • 1 tsp cinnamon powder

  • 1 tsp baking soda

  • Pinch of salt

Add-ins

  • 1/2 cup walnuts, chopped

  • 45g dark chocolate, chopped

For the brandy mascarpone

  • 60g mascarpone

  • 2 tbsp brandy

  • 2 tbsp honey

Method of Preparation

  1. Pre-heat the oven to 180°C. Grease and flour a 900g loaf tin, and set aside.

  2. In a food processor, blend together all the ingredients for the wet mix, and transfer to a large mixing bowl. Sift the ingredients for the flour mix together, and fold into the wet mix. The fold in the add-ins.

  3. Transfer the batter to the prepared loaf tin. Bake for 50 minutes with top + bottom heat. Then bake for another 10 minutes with just bottom heat. Check if a toothpick comes out clean, and remove from the oven. Allow it to cool a little before transferring onto a wire rack to cool.

  4. Whisk together all the ingredients for the brandy mascarpone. Spoon over a generous helping onto a slice of the banana bread, and serve.

Note: The banana bread keeps in room temperature for 2-3 days, and ~7 days in the refrigerator.