Printable Recipe
Banana Bread
Moist banana bread made with dark brown sugar and mascarpone, yogurt or sour cream, with optional chocolate and walnuts.
Prep time
15 min
Cook time
1 hr 5 min
Total time
2 hrs 20 min
Yield
8
Ingredients
11
Steps
8
Filed under: dessert, baking, over 1 hour, bread, banana bread.
Source channel: Bon Appétit
Key ingredients
Nonstick vegetable oil spray, all-purpose flour, baking soda, Diamond Crystal or ½ tsp. Morton kosher salt, dark brown sugar.
Ingredients
- Nonstick vegetable oil spray
- 1½ cups (188 g) all-purpose flour
- 1¼ tsp. baking soda
- ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- 1 cup (200 g; packed) dark brown sugar
- ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
- 4 Tbsp. unsalted butter, room temperature
- 2 large eggs
- 4 large very ripe bananas, peeled, mashed (about 1½ cups)
- ½ cup chopped bittersweet or semisweet chocolate (optional)
- ½ cup chopped raw walnuts (optional)
Method
- Preheat the oven to 350°F (175°C). Lightly coat an 8½ x 4½-inch loaf pan with nonstick spray and line it with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking soda and salt together in a medium bowl.
- Using an electric mixer on medium-high speed, beat the dark brown sugar, mascarpone, Greek yogurt or sour cream, and room-temperature butter in a large bowl until light and fluffy, about 4 minutes.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Reduce the mixer speed to low. Add the dry ingredients and mix until just combined.
- Add the mashed bananas and mix until just combined. Fold in the chocolate and/or walnuts, if using.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 60–65 minutes, until a tester inserted into the centre comes out clean.
- Transfer the pan to a wire rack and cool the bread in the pan for 1 hour. Lift it out using the parchment and allow it to cool before slicing.