Ingredients
Method
- Preheat the oven to 350°F. Lightly coat an 8½x4½-inch loaf pan with nonstick vegetable oil spray and line it with parchment paper, leaving a generous overhang on the long sides. Whisk 1½ cups all-purpose flour, 1¼ tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
- Beat 1 cup packed dark brown sugar, ⅓ cup mascarpone (or yogurt/sour cream), and 4 Tbsp. room-temperature unsalted butter in a large bowl using an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add 2 large eggs one at a time, beating to blend after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Add 4 mashed ripe bananas and mix until just combined. Fold in ½ cup chopped chocolate and/or ½ cup chopped walnuts with a spatula, if using. Scrape the batter into the prepared loaf pan and smooth the top.
- Bake the bread for 60–65 minutes or until a tester inserted into the center comes out clean. Transfer the pan to a wire rack and let the bread cool in the pan for 1 hour. Turn the bread out onto the rack and allow it to cool completely before slicing.
Notes
Banana Ripeness: My biggest secret for the best flavor is to wait until the bananas are covered in black spots and very soft, which creates a much deeper sweetness and a better texture.
Substitution Tip: I have found that full-fat Greek yogurt or sour cream works beautifully as a swap for mascarpone if you want a slightly tangier finish to your loaf.
Mixing Technique: I always tell people to be very gentle when folding in the chocolate and walnuts because over-mixing at the final stage can make the crumb too dense.
Storage Insight: To keep the bread moist for days, I wrap the cooled loaf tightly in plastic wrap and store it at room temperature rather than putting it in the fridge.
Serving Suggestion: For a real treat, I love to griddle a thick slice in a skillet with a pat of salted butter until the edges are caramelized and the chocolate is melty.
Equipment Tip: I highly recommend using a parchment paper sling with a bit of overhang so you can lift the bread out cleanly once it has cooled in the pan.