Jeremy Johnstone

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bananas should be minimum this ripe bananas peeled and added to ziplock bag fully smushed bananas butter and mascarpone in mixer bowl butter, sugar, cinnamon, nutmeg, and mascarpone mixing ingredients this is how blended the butter / sugar / spices need to be adding eggs, bananas, honey, agave, and marmalade batter in bread pans loaves a little before the point where you cover with foil

Banana Nut Bread (makes two loaves)


  • 1 stick irish butter
  • 1 stick whipped butter
  • 8 oz mascarpone
  • 1/3 cup packed raw washed cane sugar
  • 1/3 cup packed dark brown sugar
  • 1/3 cup packed light brown sugar
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups mashed overripe bananas
  • 4 large eggs
  • 1/4 cup raw honey with honeycombs
  • 1/6 cup agave nectar
  • 4 tablespoons orange marmalade
  • 1/4 cup heavy creme
  • 2 1/2 cups unbleached flour
  • 1 2/3 cups wheat flour
  • 1 1/2 cups cracked walnuts


Beat butter, sugar, cinnamon, nutmeg, and mascarpone in a standup mixer until very smooth (takes several minutes generally, so give it ample time). While that is beating, peel the bananas and put into a large ziplock baggy. They should be at minimum ripe enough where the stem breaks free just by picking it up. The browner the better typically. Knead the bananas in the bag until fully smushed. Now add the bananas, eggs, honey, agave, and marmalade to the mixer and again beat vigorously until smooth consistency. Next slowly add the creme and flour gently mixing on a low speed. Keep at a low speed from this point on. Finally fold in walnuts to taste. Now take two 5x9 bread pans and lightly grease them. Spoon in batter into pans and smooth out the top. Let sit for 5-10mins while preheating oven to 325º. You want to let it sit for at least 5 minutes minimum. Bake loaves for 45-55min until tops are starting to turn brown. Loosely cover with aluminum foil and bake for another 20-30 min until a knife stuck into the loaves comes out perfectly clean. Let sit for about 10 minutes after removing from oven, then pop the loaves out of the bread pans and allow to cool on a wire rack.

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