I am obsessed with anything with banana and chocolate and this banana bread recipe from my dear friend Kelly’s daughter Caroline fits the bill. I have made it a bunch of times and my kids love it. Caroline spent a semester abroad in Australia and this was one of the recipes she brought over with her. It originally appeared in Bon Appetit magazine. Caroline is an excellent baker and has very good taste!
Ingredients
Nonstick vegetable oil spray
1 ½ cups all-purpose flour
1 ¼ tsps. baking soda
¾ tsp. kosher salt
1 cup (packed) dark brown sugar
1/3 cup mascarpone, whole milk Greek yogurt, or sour cream
¼ cup (1/2 stick) unsalted butter
2 large eggs
4 large very ripe bananas, mashed with a fork (about 1 ½ cups)
½ cup chopped bittersweet or semisweet chocolate
½ cup chopped walnuts
1. Preheat oven to 350 F. Lightly coat 8 ½ x 4 ½ loaf pan with non-stick spray and line with parchment paper, leaving a generous overhang on sides. Whisk flour, baking soda, and salt in a bowl.
2. 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.
3. Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix until just combined. Fold in chocolate and walnuts, if using. Scrape batter into prepared pan and smooth top.
4. Bake bread until a tester inserted into the center comes out clean, 60-65 minutes. Transfer pan to wire rack and let bread cool in pan one hour. Turn out bread and let cool completely. My kids like it warm right out of the oven, and only give 10 minutes time for cooling!
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