Banana Bread

Ingredients

• 50g Quinoa Flour
• 20g Fine Hemp Flour
• 60g Almond Flour
• 20g Finely Ground Brown Linseed
• 30g Finely Ground Pecan Nuts
• 2 tbsp Desiccated Coconut
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Clove
• ¼ tsp Ground Star Anise
• ½ tsp Baking Powder
• 4 Eggs
• 2 tsp Vanilla Extract
• 380g Mashed Overripe Bananas (roughly 5 bananas)
• 1 Overripe Banana, sliced lengthways for the top
• 50g Pecans Nuts, chopped and toasted
• 100g Melted Butter
• 2 tbsp Cocoa Nibs
• 4 tbsp Maple Syrup

For the orange zest mascarpone:

• 250g Mascarpone
• Zest from 1 Medium Orange
• 1 tsp Vanilla Extract
• 1 Vanilla Pod, seed scraped
• ½ tsp Orange Blossom Waster

Optional toppings:

• Coconut Flakes, toasted
• Roasted Buckwheat (sobacha)
• Maple Syrup, for drizzling
• Cocoa Nibs

Method

1. Line a loaf tin with baking parchment. Preheat the oven to 180°C. In a medium bowl, mix all the dry batter ingredients - flours, spices and baking powder and set aside.
2. Whisk the eggs, maple syrup, vanilla extract and melted butter until it's light and foamy. Mix in the mashed banana, fold in the dry flour spice mix until it's nicely incorporated. Finally mix in the chopped roasted pecans.
3. Pour the batter into the tin and put a banana sliced lengthways on the top and push it in the batter gently.
4. Bake for about 50 minutes. If it starts to brown too quickly, cover it with foil, so it doesn't burn.
5. In the meantime, make your orange mascarpone. Mix all the ingredients for mascarpone in a bowl until well incorporated. Set aside.
6. Prepare your toppings. Toast the coconut flakes and mix the roasted sobacha buckwheat with cocoa nibs and set aside until ready to use.
7. When your bread is done, let it cool down to room temperature, scoop the mascarpone and serve it on top of the sliced bread sprinkled with the toppings and drizzled with maple syrup. Next day, you can toast your bread and serve it with whipped salted butter and some hot cocoa.