I’ve been wanting to share this for a while and I have no idea why I haven’t done it before. Anyway.. If you tried my Almighty Banana Bread already, you are probably familiar with the procedure. The secret to the moistest texture is adding a dollop of Mascarpone – and the rest of the tub can be used to make this light-as-air loaf. Win-win.

INGREDIENTS

1½ C wholemeal flour
1¼ ts baking soda
¾ ts fine sea salt
1 C dark brown Muscovado sugar
1/3 C mascarpone
1/4 C coconut oil
2 large eggs
3 large ripe bananas
1/2 C chopped almonds plus more for garnish

KNOW-HOW

Line a standard (8″x4″) loaf pan with parchment paper.
Whisk flour, salt and baking soda in a medium bowl.
In a large bowl, cream the coconut oil with an electric mixer, then add the sugar and the mascarpone. Beat for 3-4 minutes until light and fluffy. Add the eggs one at a time, blending well.
Fold in the flour mixture and the chopped almonds and combine with a wooden spoon. Finally, add the mashed bananas but don’t over-mix.
Pour the mixture in the loaf pan and garnish with almonds.
Bake in the oven at 175°C for 60′.