December 14, 2018

Mascarpone Banana Bread

Can one ever have enough banana bread recipes? Nope!  Banana bread always makes the house smell awesome, and it makes for happy tummies.

I think banana bread is very versatile.  You can eat it at breakfast as a French toast or with some cream cheese or butter.  It’s a great office snack just plain.  Add some peanut butter, and you’ve got a nice post workout treat.  It goes well for an afternoon sweet with tea. Spread some Nutella, and say “hello” to dessert.

This banana bread stays moist for a good five days, thanks to the creamy mascarpone.  The dark brown sugar sounds odd the flavor of the ripe, sweet bananas.

Mascarpone Banana Bread
Yields 1 loaf

1 1/2 cups or 180 grams all-purpose flour
1 1/3 tsp. baking soda
3/4 tsp. salt
1 cup packed dark brown sugar
1/3 cup mascarpone cheese
1/4 cup or 4 tbsp. buttwr
2 eggs
4 ripe bananas
1/2 cup chopped walnuts

Preheat oven to 350°.  Cots a loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl, and set aside. 

Using an electric mixer on medium-high speed or a stand mixer with the paddle attachment, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating to blend.

Reduce speed to low, add flour mixture and vanilla, and mix until  combined. Add bananas and mix  until combined. Fold in walnuts. Scrape batter into prepared pan; smooth top.

Bake bread until golden brown, about 60 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely.

Source: Bon Appetit 

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