Description
A delightful blend of ripe bananas, rich chocolate, crunchy hazelnuts, and a subtle coffee kick inspired by Tuscan flavors.
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 or coconut sugar
- 1/2 cup unsalted butter
- 5 ounces plain or vanilla thick 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 flour, Lievito per dolce, baking soda, instant espresso, and set aside.
- In a separate bowl, beat the egg whites until firm peaks form and set aside.
- Mash the bananas in another bowl and set aside.
- In a large mixing bowl, whisk butter and brown sugar together for about 3 minutes. Add egg yolks and yogurt, mix well.
- Gently fold in mashed bananas, gradually adding dry ingredients half at a time.
- Fold in egg whites, then add hazelnuts and chocolate, mixing gently.
- Pour batter into the loaf pan, sprinkle sugar and cinnamon on top, and decorate with banana slices.
- Bake for about 60 to 70 minutes, checking the center with a toothpick for doneness.
- Allow cooling before removing from the pan. Optionally, drizzle mascarpone glaze over before serving.
Notes
Store leftovers in an airtight container for up to three days or freeze for up to three months.