Beautiful banana bread from Australia's favourite cafe in the 2010 I LOVE FOOD Awards.


  • 125g soft unsalted butter, plus extra to serve

  • 1 cup brown sugar, firmly packed

  • 2 eggs plus 1 yolk for mascarpone

  • ½ tsp ground cinnamon

  • I large or 2 medium ripe bananas

  • ½ tsp vanilla extract

  • ½ tsp bicarb soda

  • 1 tbs shredded coconut

  • 1 ½ cups plain flour

  • 1 tsp baking powder

  • 1 tbs milk

  • 250 grams mascarpone

  • 2 tbs icing sugar

  • ¼ honey plus extra to serve

  • Zest and juice of one lemon


  • 1.

    Preheat Oven to 170C. Grease and line a 1L loaf pan with baking paper

  • 2.

    In a large steel bowl combine butter and sugar with a whisk until thick and pale

  • 3.

    Add eggs, cinnamon, mashed banana, vanilla and coconut. Mix GENTLY until combined.

  • 4.

    SIFT flour, baking powder and bicarb over wet mix and fold in GENTLY

  • 5.

    ADD Milk until batter is shiny

  • 6.

    Pour into lined loaf pan and bake 40-45 mins until skewer comes out clean.

  • 7.

    Just before service beat one egg yolk through mascarpone, fold in icing sugar, honey, lemon zest and juice.

  • 8.

    Grill or toast thick cut slices, serve with mascarpone and honey

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 879kj
  • Fat Total 50g
  • Saturated Fat 29g
  • Protein 11g
  • Carbohydrate 100g
  • Sugar 67g
  • Sodium 372mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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