Coconut Banana Bread with Salted Caramel Mascarpone

Need

• Coconut Banana Bread

• 100 Grams Extra Virgin Olive Oil (EVOO) BUY
• 150 Grams coconut sugar
• 2 Teaspoons vanilla bean paste BUY
• 1 Teaspoon almond essence
• 2 eggs
• 3 large bananas (approx 300g)
• 85 Grams shredded coconut
• 250 Grams coconut cream Recipe
• 1 Teaspoon pink salt flakes BUY
• 1 Teaspoon baking soda
• 1 Teaspoon baking powder
• 260 Grams flour

• Salted Caramel Mascarpone

• 50 Grams coconut sugar
• 50 Grams coconut cream Recipe
• 1 Teaspoon pink salt flakes BUY
• 2 Teaspoons vanilla bean paste BUY
• 250 Grams mascarpone cream cheese, well chilled

Do

1  

Preheat oven to 170°C and butter a 12 hole mini loaf tin, or large loaf tin.

2  

Place all Banana Bread ingredients except flour into Thermomix bowl and blend 10 sec/speed 6.

3  

Scrape down sides of bowl and add flour.

4  

Combine 20 sec/Interval.

5  

Place enough mixture into each hole to come to just the top of the tin. Depending on your tin you may need to bake a second batch.

6  

If baking individual loaves, bake 25 minutes until well risen and golden. Repeat with any remaining mixture.

7  

If using one loaf tin, you will need to bake for at least an hour or until an inserted skewer comes out clean.

8  

Cool slightly before serving with sliced bananas and Salted Caramel Mascarpone.

9  

To make Salted Caramel Mascarpone: Place all ingredients except mascarpone into clean, dry Thermomix bowl and cook 5 min/Varoma/ speed 2. Cool in bowl for at least 15 minutes with lid off. Add mascarpone and whip 10-20 sec/ Butterfly/speed 4 until holding soft peaks. If you do this too quickly after cooking the caramel, it will melt your mascarpone and you will not get a whipped result. Chill cream until service.