I have to admit, when it comes to brunch, I’m not usually a sweet tooth. I normally go for the savoury items – think goats cheese tarts, Moroccan style breakfast tagine with a gooey egg or Spanish chorizo with poached egg and beans. So this month’s sweet brunch challenge was really that, a challenge.
Luckily, my husband is more of a sweet eater in the morning, and suggested banana bread. Great idea I thought, but how can I put a twist on this to make it a little more interesting?
Along came some inspiration from my travel…. plane food of all things! Last year, I was lucky enough to fly business class between Singapore and Sydney. One of the things I ate as I was coming into Sydney was a scrumptious pancake topped with mascarpone and honeyed walnuts. It was honestly one of the best things I’ve ever eaten on a plane! You may scoff, but let me tell you, it was really really really delicious!
Anyway, so there was my inspiration to this month’s dish. I decided to pair the banana with some blueberries, and then add some vanilla bean paste to the mascarpone, just for that extra bit of decadence. I used ready made honeyed macadamias for this dish, to save no time, but there’s no reason why you can’t make your own if you’re so inclined. Maybe even add some ground cinnamon to the sugar and egg white mix before baking for something a bit special.
Then to top it all off, drizzle with real maple syrup (not the fake imitation stuff please!) for that final bit of decadence.
The best thing about this is that you can make the loaf well in advance, and then just slice and toast to warm once you’re ready to serve, making this an idea dish for when you have guests over. Find the recipe here, and enjoy!