Spiced Yoghurt Banana Bread With Gingerbread Maple Mascarpone Cream

Spiced Yoghurt Banana Bread With Gingerbread Maple Mascarpone Cream

Ingredients:

Spiced Yoghurt Banana Bread:
1 cup all purpose flour
1/2 cup wholewheat flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp five spice
1/4 tsp ground nutmeg
3 ripe bananas
1/2 cup greek yogurt
130g unsalted butter at room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/2 tsp vanilla extract

Gingerbread Maple Mascarpone Cream:
200g mascarpone
50ml double cream
50ml gingerbread maple syrup
Pinch of flaked sea salt

*If you don’t have the gingerbread maple syrup, you can just add a pinch of ground cinnamon, ginger, allspice, nutmeg, cloves, and black pepper to your maple syrup and mix well.

Directions:

Preheat your oven to 175°C, and lightly butter your loaf pan.

In a medium bowl, sift your flours, salt, baking powder, and spices together. In a separate bowl, mash your bananas, and mix together with the yoghurt until incorporated.

Beat together the butter and sugar, in a stand mixer or by hand, scraping down the sides of the bowl as you go, until light and fluffy. Slowly add the eggs, one at a time, beating well as you go, finally adding the vanilla to combine.

Add half of the flour mixture to the butter mixture, beating well until blended. Add the bananas and yoghurt, scraping down the sides and beating until combined. Add in the rest of the flour, until well mixed and transfer the batter to the loaf pan.

Bake in a preheated oven for about 1 hour and 10 minutes, using a skewer or cake tester to check it is cooked through - when inserted in the centre it should come out clean. Cool in the tin for 10 minutes, then turn out onto a rack to cool completely.

While the banana bread is cooling, combine the mascarpone, gingerbread maple syrup, and salt in a bowl and gradually add the double cream.

When ready to serve, cut the banana bread into slices and serve with a dollop of cream, a crushed nuts and a sprinkle of cinnamon.

Enjoy!