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Banana Bread

A decadent banana bread that pulls out all the stops.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Breakfast
Cuisine American
Servings 1 Loaf
Calories 500 kcal


  • 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.
Keyword Banana, bread