I woke up one morning and thought, “How can I make the Bestest Banana Bread?”
First, I read about 100 recipes for banana bread. I wrote down all my favorite parts. Then, I eliminated anything that skimped on flavor for calorie restriction or some such nonsense. This banana bread is hardly even bread. It’s almost cake. It has dark chocolate chunks, caramelized bananas, mascarpone and toasted walnuts.
Here you have a bake sale winning bread! I assure you, it’s unlike anything you’ve tried before. It is absolutely perfect with hot cup of coffee and a cool morning. Or you can go next-level and griddle a slice in butter and scoop some ice cream on it. Why not? There are no rules.
My quarantine has been tough. I think it’s especially hard because with so much hard stuff going on in the world, it is always worse for someone else so we feel especially guilty for feeling like it’s hard. I am so grateful for all the comfort and ease I have in my life. At the same time,
Also, if you were curious, the best possible loaf pan is the Goldtouch nonstick variety: Click Here
So I set out to make the bestest banana bread. And then I did that. The bestest banana bread is below. Enjoy.
- 1/2 cup 1 stick unsalted butter, room temperature
- 4 large very ripe bananas mashed (about 1½ cups)
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 cup packed dark brown sugar
- 1/3 cup mascarpone plain whole-milk Greek yogurt, or sour cream
- 2 large eggs
- 6 oz chopped bittersweet or semisweet chocolate about 1 cup
- ½ cup chopped walnuts optional
- Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.
- In a small pan, heat 4 Tbsp butter (1/2 stick) and 2 of the bananas (quartered) over medium heat and cook, stirring often, until bananas are caramelized and butter begins to brown. Remove from heat and set aside to cool for 10 minutes.
- Whisk flour, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium-high speed or a whisk, beat brown sugar, mascarpone, and remaining butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bow as needed.
- Reduce speed to low, add flour mixture, and mix until just combined. Add remaining bananas and mix just until combined. Fold in chocolate and walnuts. Scrape batter into prepared pan; smooth top.
- Bake until a tester inserted into the center comes out clean, about an hour. Let cool before slicing.