|Banana Bread with Maple Mascarpone|
Today was a perfect spring day. While Stealthy Dad worked in the yard, the rest of us hung out in the kitchen. Bread was rising, yet it was a bit chilly in the house, so warming up the oven with something sweet was a fine plan. The boys pulled their stools up to the kitchen work table and helped make Banana Bread.
This Banana Bread was adapted from the Banana Loaf Cake listed on Heritage Recipes. G-man smashed bananas in a dish while the Cadet mixed sugar, melted butter and eggs together with a whisk. (Initially, I let the Cadet crack eggs. After I cleaned up the mess, I decided that it would be a while before that happened again.) We mixed it all together and added the dry ingredients. Shortly after the loaf went into the oven, G-man went outside to help pick up sticks and the Cadet napped. They almost forgot what they had made until I brought them each a piece topped with Maple Mascarpone.
1 1/2 cups sugar
1/2 cup melted butter
1 cup plain yogurt
1 cup mashed, ripe bananas (about three small or two large)
1 tsp vanilla
1 1/2 cups unbleached flour
1/2 tsp salt
1 tsp baking soda
(1 cup walnuts were in the original recipe but I left them out.)
Preheat the oven to 350F. Grease a loaf pan with butter or coconut oil.
Beat two eggs with a whisk. Add sugar, melted butter, yogurt, banana, and vanilla. In another bowl, combine the flour, salt and baking soda. Mix the wet and dry ingredients, and pour into the loaf pan.
Bake for 1 hour 10 minutes, or until a knife comes out clean. Serve warm or chilled.
Don't ask me to pronounce "mascarpone." It is a lot like cream cheese in texture, but tastes like fresh, rich cream. Add just a wee touch of maple syrup, and you will have a beautiful topping for breads, pancakes, and muffins.
8oz container of mascarpone cheese
2 tbsp maple syrup
Cream together with a fork. If you allow the cheese to first come to room temperature it will be softer to work with. A container of mascarpone can last months in the fridge, but once it is opened you have a couple of days to eat it. No problem!
Just couldn't keep this to myself! I linked this post to Meatless Mondays, Tasty Tuesdays and Full Plate Thursday.
This looks so good, sure wish I had a slice right now. Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.ReplyDelete
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