Here at BA everybody has their favourite banana bread recipe. We made every one of them—14 to be exact—until we came up with a collective favourite.
Dark brown sugar is key (keeping the bread ultra tender and moist), and a dollop of mascarpone (which you can sub with sour cream or yoghurt if desired) makes for superior tenderness in the crumb.
Chocolate and walnuts are optional but encouraged, and if you like an extra crunch, follow former BA test kitchen director and cookbook author Carla Lalli Music’s recommendation and sprinkle the top with raw sugar just before you put the pan in the oven.
Serve slices plain or slathered with cream cheese or butter. If you want something that gears more toward dessert than this simple banana bread recipe, this one brings in elements of blackout cake, including cocoa powder and bittersweet chocolate
INGREDIENTS
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
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)
RECIPE PREPARATION
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.
Recipe by Bon Appetit
This recipe originally appeared on Bon Appetit US
