Description
A delightful banana bread infused with rich flavors of hazelnuts, dark chocolate, and a hint of espresso, perfect for breakfast or dessert.
Ingredients
- 1 1/3 cup sifted unbleached flour
- 2/3 cup sifted almond flour
- 2 large eggs, separated
- 3 or 4 ripe bananas, mashed
- 1 cup roasted chopped hazelnuts
- 1 cup chopped dark chocolate
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 5 ounces plain or vanilla yogurt
- 1 1/2 tsp instant espresso
- 1 package Lievito per dolce or 1 tsp baking powder
- 1 tsp baking soda
- 8 oz mascarpone cheese
- 1/4 cup powdered sugar
- 2 tbsp almond milk
Instructions
- Preheat your oven to 350°F (176°C). Butter a 9” x 5″ loaf pan and dust it with a mix of sugar and cinnamon.
- In a medium bowl, combine the dry ingredients: sifted flour, Lievito per dolce, baking soda, and instant espresso. Set aside.
- Beat the egg whites until they form firm peaks and refrigerate.
- Mash the bananas and set aside.
- Whisk softened butter and brown sugar in a large bowl until fluffy, then add egg yolks and yogurt.
- Fold mashed bananas gently into the wet ingredients.
- Gradually add dry ingredients in two parts, folding carefully.
- Gently fold in beaten egg whites, hazelnuts, and chocolate.
- Pour the mixture into the prepared pan, sprinkle sugar and cinnamon on top, and decorate with a lengthwise sliced banana.
- Bake for 60 to 70 minutes, checking for doneness with a toothpick.
- Cool slightly before removing from the pan.
- For the glaze, mix mascarpone, vanilla, powdered sugar, and almond milk until pourable. Drizzle over bread before serving.
Notes
For best results, use overripe bananas. Avoid overmixing to keep the bread light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian