OK, confession! Sort of a dessert...but fantastic as a part of a brunch or special occasion breakfast. I borrowed this idea from a wonderful restaurant in Melbourne that has literally the best breakfasts EVER...apart from the ones you find in my What's for Breakfast e-book of course. If you don’t have that book yet, go and get it ASAP. It is cheaper than breakfast and will provide you with restaurant quality brekkies for years to come. And all at the flick of a Thermomix dial. Can’t do better than that right? (And just in time for Easter Sunday...did you notice that. You’re welcome.)
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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 BUY
- 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.
