Banana bread with mascarpone, honey and ginger cake crumb

Prep time: 20 minutes

Cook time: 40 minutes

Serves 8

Ingredients

Banana bread

• 1/2 cup (85g) dried pitted dates, chopped
• ¼ cup (60ml) water
• 4 (700g) whole ripe bananas, peeled
• 1/2 cup (100g) coconut oil, melted
• 3 eggs
• 1/2 cup (75g) wholemeal flour
• 11/4 cup (175g) Self raising flour
• 1 teaspoon bi-carb soda
• 1/3 cup (85g) plain Greek yoghurt

Ginger Cake Crumb  

• 50g ginger snap biscuits
• 1 tablespoon plain flour
• 1 tablespoon brown sugar
• 30g butter, cold and diced
• Mascarpone and honey to serve

Method

1. Preheat oven 160C fan forced and grease and line a large loaf tin (20cm x 9cm x 7cm) with baking paper.

2. Place dates and water together into a saucepan and heat over medium heat. Cook, stirring for 2-3 minutes or until dates have softened and broken up and water has evaporated, remove from heat and set aside to cool. 

3. In the stand mixer bowl with the flat beater attached add 3 bananas and mix until bananas are mashed. Add coconut oil, eggs and yoghurt and mix for 1 minute until combined. 

4. Using the sifter scale attachment, sift both flours and bi-carb soda into the banana and mix until just combined.

5. Place dates in the food chopper and pulse until a smooth paste is formed. Add to the mixture and mix on speed 1 for 20 seconds to combine. 

6. Spoon into prepared loaf tin. Cut the remaining banana in half lengthways and position on top. Bake for 45-50 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.

7. To make the Ginger cake crumb; place biscuits, flour, and sugar into the bowl of the 5 cup food chopper and pulse until coarsely chopped. Add butter and pulse until it resembles breadcrumbs. Place onto a flat baking tray lined with baking paper and bake in oven for 20 minutes, stirring mixture after 10 minutes. Remove cake crumbs and cool completely.

8. Toast banana bread until lightly toasted. Serve with a dollop of mascarpone, drizzle over honey and sprinkled with ginger cake crumb.

NOTE:

Banana bread will keep well refrigerated for 4-5 days. Toast to reheat.