Buckwheat Banana Bread with Poached Cherries and Mascarpone

[Draggingtree]

Buckwheat Banana Bread with Poached Cherries and Mascarpone
From Gather and Feast

Instructions:
4 large ripe bananas, mashed
4 eggs
¼ cup honey
1/3 cup coconut sugar
1 tsp vanilla powder
1 tsp cinnamon
½ tsp allspice
½ cup coconut oil
1 tsp gluten free baking powder
2 cups almond meal
¼ cup buckwheat flour
Pinch of sea salt

Ingredients for the vanilla bean mascarpone*
250g mascarpone
4 tbs coconut sugar
1 tsp vanilla powder (I used vanilla bean paste)
Pistachios for sprinkling (I used sliced and toasted almonds)

Ingredients for the cherry compote
(recipe from :pastry studio)
3 cups fresh cherries (about 1 lb, 2 oz)
1/4 cup (1 3/4 oz) sugar, to taste
zest of 1 orange
1 - 2 tablespoons balsamic, to taste
few grains of salt

Method for the banana bread:
(I cut the above recipe in half and used one 8 by 4 inch loaf pan)
Preheat your oven to 340 degrees. Line your loaf pan with parchment paper. Combine mashed bananas, eggs, honey, coconut sugar, vanilla, cinnamon, allspice and coconut oil.
Fold the baking powder, almond meal, buckwheat flour and sea salt into the mixture.
Pour the batter into your loaf tin and place into the oven for 50 minutes or until a skewer comes out clean. Cool in the pan on a rack briefly, then remove from the pan and cool completely.

http://www.gatherandfeast.com/buckwheat-banana-bread-poached-quinces-mascarpone