A few years ago our family spent 6 months living in Cape Town, South Africa. During that time we had a favorite breakfast spot where we always ordered the same thing: soft boiled eggs with soldiers for Adam ("soldiers" are little strips of toast, cut so that they can be dipped into the runny yolk), and toasted banana bread with mascarpone and honey for me. It was divine! When I made this banana bread there was no need to toast it...everyone insisted on eating it before it had even fully cooled.
1 stick unsalted butter, softenned
1 cup firmly packed brown sugar
3 very ripe bananas, mashed
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350°. Grease and flour a loaf pan and set aside. Cream together butter and brown sugar in a large bowl. Add mashed banana, eggs, and vanilla and stir to combine. Add flour, baking soda, cinnamon, and salt and stir to combine. Pour into prepared pan and bake for about an hour, or until a toothpick inserted into center comes out clean. Set aside to cool for 10 minutes before unmolding onto a cooling rack.
Slice bread and top with mascarpone and a drizzle of honey.