Chef Simone Zanoni’s Banana Bread

Preheat your oven at 170 C / 340 F degrees.

Whisk the butter with a spatula to make it soft. Add the sugar.

Whisk for 4-5 minutes until you get a smooth and homogeneous texture.

Add one egg, mix well. Add the other one, mix some more.

Crush roughly the bananas with a fork and add them to the batter.

Peel the apples, cut them in cubes and add them to the batter. Mix with the spatula.

Add the tablespoon mascarpone, vanilla seeds, half of the flour, the baking soda, flower salt and mix well with a spatula until you get a smooth and homogeneous texture.

Add the second half of flour, mix.

Finally pour the addings.

Generously butter your mold, spread brown sugar.

Pour the batter in the mold, spread brown sugar on top and cook for 50 minutes.

At the end, check cooking of your banana bread with a knife. Cook more if necessary.

Unmold after 5 to 10 minutes.

Let cool down on a grid.