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BA's Best Banana Bread
By Dawn Perry · bonappetit.com
Makes one 8½×4½" loaf
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepCoat 8½×4½" loaf pan with nonstick spray and line with parchment paper | ||||||||
| 1½ cups / 188 g all-purpose flour | Whisk dry ingredients | Mix in dry ingredients on low speed | Fold in bananas until just combined | Fold in chocolate and/or walnuts if using | Scrape into pan, smooth top | Bake 350°F / 175°C, 60–65 min until tester clean | Cool in pan 1 hr, then on rack completely | |
| 1¼ tsp baking soda | ||||||||
| ¾ tsp Diamond Crystal or ½ tsp Morton kosher salt | ||||||||
| 1 cup / 200 g packed dark brown sugar | Beat sugar, mascarpone & butter until fluffy, 4 min | Beat in eggs one at a time | ||||||
| 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) | ||||||||
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