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Banana bread

One of my favourite childhood memories is my mom’s banana bread. Let’s bake some of my childhood, shall we? Love you mom.


For the bread:

  1. 3 medium-to-large very ripe bananas
  2. 1/2 cup (115 grams) butter, melted
  3. 3/4 cup (150 grams) brown sugar (I use dark here; either light or dark work)
  4. 1 large egg
  5. 1 teaspoon pure vanilla extract
  6. 1 teaspoon baking soda
  7. 1/4 teaspoon table salt
  8. 1 cup (125 grams) all-purpose flour
  9. 1/2 cup cocoa powder
  10. 1 cup (about 180 grams) semisweet or bittersweet chocolate chunks or chips
  11. 1/2 cup chopped walnuts

For the rum caramel sauce:

  1. 1 1/2 tablespoons rum
  2. 2 tablespoons milk
  3. 3 ½ tablespoons heavy cream
  4. 1/3 cup (75 g) granulated sugar
  5. 25 g butter
  6. pinch of salt

For the mascarpone frosting: 

  1. 250 g mascarpone
  2. 1-2 tbsp powdered sugar (or to taste)
  3. ½ cup heavy cream


For the bread:

  1. Heat your oven to 180°C.
  2. Butter a 9×5-inch loaf pan (23 x 13 x 6 cm), or spray it with a nonstick baking spray.
  3. Mash bananas in the bottom of a large bowl (you’ll have a little over 1 cup mashed banana total).
  4. Whisk in melted butter, then brown sugar, egg, and vanilla.
  5. Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients.
  6. Stir dry and wet ingredients with a spoon until just combined.
  7. Stir in chocolate chunks or chips along with the walnuts.
  8. Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free (a melted chocolate chip smear is expected, however).
  9. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.
  10. Let cool before frosting.

For the sauce:

  1. Carefully heat the milk, and cream in a saucepan. It should be hot but not boil.
  2. Meanwhile, put the sugar in another saucepan with a little water and heat until it starts to melt.
  3. Carefully stir sugar with a spoon until all sugar has melted and has become a golden brown color.
  4. Add the butter and stir until melted.
  5. Very carefully add the heated cream mixture.
  6. Stir until smooth, add the salt and pour into a jar to cool. Put in the fridge to become completely cold.

For the mascarpone frosting:

  1. Beat the mascarpone and sugar until smooth. Add cream and beat
    until firm.
  2. Generously ice the loaf of banana bread.
  3. Drizzle the caramel sauce.





This recipe is by Melissa Delport, a professional photographer that loves to bake, travel and take photos. We met on Instagram and she really does have one of the most beautiful pages around. Her recipes live on her equally beautiful blog, The Truffle Journal. I also interviewed her for my Humans of Coffee project. Give her a follow. Tell her I say hi.


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