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This recipe has been forked 1 time
Originally from trudy

Banana Bread

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream*
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 large very ripe bananas, mashed (about 1½ cups)
  • ½ cup chopped walnuts 

  • Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.


  • Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and 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 bowl as needed.


  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.


  • Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.



https://www.bonappetit.com/recipe/banana-bread

*Can also use heavy whipping cream with freshly squeezed lemon juice