Preheat your oven to 350”F

In a bowl whisk together the olive oil, eggs, vanilla extract, granulated sugar and coconut sugar until incorporated and creamy. Stir in the ricotta cheese and fold in the sliced bananas. Set aside.

In another mixing bowl combine the flour, sea salt, baking soda and baking powder until incorporated.

Add the flour mixture to the wet ingredients and fold together gently. Do not overwork it.

Use a drop of olive oil to coat the inside of a small 6 cup bundt cake pan. Pour half of the banana bread mixture in and using a small spoon, scoop the mascarpone cheese all over the top. Pour in the remaining of the banana bread mixture and transfer to the oven.

Bake the banana bundt cake bread for about 35 minutes until a toothpick inserted in the center comes out clean. Check it at 30 minutes.

Transfer the banana bread to a cooling rack and allow it to cool off completely. Gently turn it upside down for the bread to slide out.

Once completely cooled off work on the lemon glaze.

In a small bowl whisk together the powder sugar, lemon juice and held of the lemon zest until perfectly combined and smooth.

Pour the lemon glaze over the banana bundt cake bread and sprinkle over the top with the remaining lemon zest. Garnish with the fresh basil and blossoms or edible flowers.