Banana Bread with Poached Cherries and Mascarpone, totally awesome with the buckwheat flour and coconut palm sugar

4 large ripe bananas, mashed
4 eggs
¼ cup honey
1/3 cup coconut sugar 1 tsp vanilla powder
1 tsp cinnamon½ tsp allspice
½ cup coconut oil
1 tsp gluten free baking powder
2 cups almond mea
l¼ cup buckwheat flour
Pinch of sea salt
Ingredients for the vanilla bean mascarpone*250g mascarpone4 tbs coconut sugar1 tsp vanilla powder (I used vanilla bean paste)
Pistachios for sprinkling (I used sliced and toasted almonds)

Ingredients for the cherry compote
3 cups fresh cherries (about 1 lb, 2 oz)1/4 cup (1 3/4 oz) sugar, to tastezest of 1 orange1 – 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.

Method for the cherry compote:
For the cherry compote, pit the cherries and place them in a saucepan with the sugar and the orange zest.  Cook over low heat until the juices begin to flow.

Add the balsamic vinegar and a few grains of salt and cook just until the cherries are tender.  Take off the heat and let cool while you prepare the cake batter.

Method for the vanilla bean mascarpone:

Mix all the ingredients together.*(Yours won’t be as runny as mine in the photo above….
I made a small amount and left it on the counter so it wasn’t as firm as I would have liked. Still delish though.)
Slice the bread, top with cherries and mascarpone sauce and serve.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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