BA's Best Banana Bread
1 hr 25 min + coolingMakes one 8½×4½" loaf
A tender, moist banana bread with brown sugar and mascarpone, studded with chocolate and walnuts if desired.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepCoat an 8½×4½" loaf pan with nonstick vegetable oil spray and line with parchment paper, leaving generous overhang on long sides | ||||||||
| 188 g all-purpose flour | Whisk flour, baking soda & salt | Mix in dry ingredients until just combined | Mix 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 comes out clean | Cool in pan 1 hr, then turn out onto rack and cool completely | |
| 1¼ tsp baking soda | ||||||||
| ¾ tsp Diamond Crystal or ½ tsp Morton kosher salt | ||||||||
| 200 g packed dark brown sugar | Beat brown 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) | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.