Empty My Fridge
The fluffiest banana bread!
Ingredients
- Banana · peeled3
- Mascarpone cheese120 g
- Extra virgin olive oil80 ml
- Sugar150 g
- Egg2
- Vanilla · paste1 tsp
- Lemon · finely grated1 tbsp
- Flour250 g
- Salt1
Instructions
- Preheat the oven to 170°C fan-forced. Line a 22 x 11 cm loaf tin with baking paper.
- Mash the bananas in a large bowl, leaving some texture. Add the mascarpone, olive oil, sugar, eggs, vanilla, lemon zest and lemon juice, and whisk until well combined.
- Add the self-raising flour and salt, and fold gently until just combined. Do not overmix.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 50–60 minutes, until golden and a skewer inserted in the centre comes out clean or with a few moist crumbs.
- Leave in the tin for 10–15 minutes, then transfer to a wire rack to cool.
Summarized from Silvia Colloca's video. Watch it for the details.
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