blueberry banana bread with mascarpone and honeyed macadamias


Makes 1 loaf (10cm x 20cm)

Ingredients : 
1 3/4 cups self-raising flour
1/4 cup plain flour
1 tablespoon mixed spices
2/3 cup firmly packed brown sugar
1 cup dried blueberries
1 large overripe banana, mashed
1/2 cup buttermilk
2 eggs, lightly whisked
50g butter, melted and cooled
1 teaspoon vanilla bean paste

For the topping (per serve) :
1 tablespoon mascarpone

1/2 teaspoon vanilla bean paste
1 tablespoon honeyed macadamias (can be replaced with other honeyed nuts, such as walnuts)
1/2 teaspoon maple syrup

Method : 
Preheat oven to 180C.
Grease loaf tin (10cm x 20cm) with butter, and line the base with baking paper.
Sift the flours into a large mixing bowl. Then add the spices, brown sugar and dried blueberries.
In another bowl, combine the mashed banana, buttermilk, eggs, butter and vanilla.
Add the banana mixture to the dry ingredients and mix until just combined.
Pour into the prepared tin, and bake for 40 – 50 minutes, or until a skewer inserted into the centre comes out clean.
Once cooked, turn out onto a wire rack and allow to cool.
Prepare the toppings – combine the mascarpone and vanilla in a small bowl. Chop the nuts into smaller pieces.
Slice loaf and top with vanilla mascarpone and nuts.
Drizzle with maple syrup.

Note – the loaf can be prepared in advance, and then sliced and toasted once ready to serve.


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