Olive Oil Banana Bread | Jacksonville Magazine

with citrus mascarpone whip, spiced brown butter crumble and local honey
by Chef Verousce McKibbin, The Ritz-Carlton, Amelia Island

The kitchens at The Ritz-Carlton have a decided international flavor, with a cadre of chefs hailing from countries around the globe. Among them is Executive Pastry Chef Verousce McKibbin, a mother of four and native of South Africa who leads a team of 15 pastry professionals at the oceanside resort—home to five dining options, most notably the award-winning Salt restaurant. “I came to The Ritz-Carlton, Amelia Island for the extraordinary resources that allow us to push the boundaries and create meaningful connections with our guests,” she says. Surely, many connections with her delicious creations will be made at this year’s Amelia Island Cookout, taking place October 15-18. Here, chef McKibbin shares her recipe for Olive Oil Banana Bread, a savory specialty one can make at home.

Ingredients: Bread
• 3 ripe bananas
• 3/4 cup olive oil
• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 1/8 tsp baking soda
• 3/8 tsp salt
• 1 3/4 cups all-purpose flour

Method
1. Preheat oven to 325°F. Grease and line a loaf pan with parchment paper.
2. Place the bananas, granulated sugar, and brown sugar in the bowl of a stand mixer. Mix until the bananas are completely mashed.
3. Add the olive oil and eggs and mix until well combined.
4. Add the baking soda, salt, and flour. Mix just until incorporated, being careful not to over-mix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake at 325°F until golden brown and a cake tester inserted into the center comes out clean.
7. Allow to cool before removing from the pan and slicing.

Ingredients: Citrus Mascarpone Whip
• 2 cups heavy cream
• 8 oz Mascarpone cheese
• 1/4 cup powdered sugar
• 1/4 cup instant vanilla pudding powder
• 2 oranges, zested and juiced
• 1 lemon, zested and juiced

Method
1. Place the heavy cream, mascarpone cheese, powdered sugar, instant vanilla pudding powder, orange zest and juice, and lemon zest and juice into the bowl of a stand mixer fitted with the whisk attachment.
2. Whip on medium speed until the mixture is smooth and soft peaks form.
3. Keep refrigerated until ready to use.

Ingredients: Spiced Brown Butter Crumble
• 2 sticks unsalted butter
• 1/4 milk powder

Method
1. Melt the butter in a saucepan over medium heat.
2. Add the milk powder and continue to cook, stirring constantly.
3. Cook until the milk powder becomes deeply golden brown and toasted brown butter crystals form.
4. Strain the butter, reserving the browned milk solids for the crumble.
5. Allow the brown butter crystals to cool before using.

Ingredients: Cornflake Crumble
• Brown butter crystals from recipe above
• 1 1/2 cups cornflakes, crushed
• 1 tsp Sea salt
• 1 cup white chocolate, melted
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cardamom

Method
1. Place the brown butter crystals, crushed cornflakes, sea salt, cinnamon, ginger, and cardamom in a mixing bowl.
2. Add the melted white chocolate and mix until everything is evenly coated.
3. Spread the mixture onto a baking tray lined with parchment paper.
4. Allow to set for a few hours at room temperature, or use right away.
5. Once set, break into desired-size pieces.
6. Store in an airtight container until ready to use.

To Serve
Slice the olive oil banana bread and serve with a generous spoonful of citrus mascarpone whip. Sprinkle with the spiced brown butter crumble for a buttery, salty crunch. Finish with a generous drizzle of local honey

Chef’s Tips
“I use instant pudding powder to stabilize my whipped cream. It creates a beautifully smooth, creamy consistency while helping the cream hold its structure longer—both in the refrigerator and once plated,” says McKibbin. “This is especially helpful when preparing desserts ahead of time, allowing the cream to maintain its fresh texture and polished presentation. Also, don’t throw away the brown butter. Save the strained brown butter to make delicious brown butter cookies, or use it in place of the olive oil in the banana bread for an extra-rich, buttery variation.”