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Banana Bread with Mascarpone and Maple Syrup Recipe

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4.3 from 10 reviews

This classic Banana Bread recipe delivers a moist, flavorful loaf made with overripe bananas and a touch of brown sugar. Enhanced with optional sliced bananas on top for texture and a luscious maple-mascarpone spread, it’s an irresistible treat perfect for breakfast or a comforting snack.

Ingredients

Banana Bread

  • ½ cup (1 stick) butter, room temperature, plus more for greasing pan
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¾ cup brown sugar
  • 2 eggs, beaten
  • 2⅓ cups mashed overripe bananas (about 4-5 bananas)
  • Thinly sliced ripe banana, for topping (optional)
  • ¼ cup granulated sugar, for sprinkling (optional)

Maple-Mascarpone Spread (Optional)

  • 8 ounces mascarpone cheese
  • 2 tablespoons maple syrup, plus more for serving

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9x5-inch loaf pan with butter and lightly dust it with flour to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon sea salt until well combined.
  3. Cream butter and sugar: In the bowl of a stand mixer, cream ½ cup butter and ¾ cup brown sugar together on medium speed until the mixture is fluffy and light, about 2 to 3 minutes.
  4. Add eggs and bananas: Beat in the 2 beaten eggs and then add 2⅓ cups mashed overripe bananas, mixing just until combined.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just moistened to avoid overworking the batter.
  6. Transfer batter to pan: Spoon the batter into the prepared loaf pan, smoothing the top. Arrange thinly sliced banana pieces over the batter if using, and sprinkle evenly with ¼ cup granulated sugar for a sweet crust.
  7. Bake the banana bread: Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. The crust should be golden brown and the bread firm to the touch.
  8. Cool the bread: Allow the bread to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before slicing.
  9. Prepare the maple-mascarpone spread: In a small bowl, combine 8 ounces mascarpone and 2 tablespoons maple syrup until smooth and creamy.
  10. Serve: Cut the banana bread into slices. Spread each slice generously with the maple-mascarpone and drizzle additional maple syrup over the top for an indulgent finishing touch.

Notes

  • Using overripe bananas ensures maximum sweetness and moisture in the bread.
  • The thinly sliced banana topping and granulated sugar add a delightful texture and sweet crust but are optional.
  • Letting the bread cool completely before slicing prevents it from crumbling.
  • The maple-mascarpone spread complements the bread with a creamy, subtly sweet finish but can be omitted for a simpler loaf.
  • You can store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://simpleplatter.com/banana-bread-with-mascarpone-and-maple-syrup-recipe/