Banana Bread with Maple-Mascarpone Spread Recipe
A moist and flavorful banana bread made with overripe bananas, creamed butter and sugar, and a hint of maple syrup, topped optionally with thin banana slices and a sweet mascarpone spread. Perfect for breakfast or a comforting snack.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup granulated sugar
Wet Ingredients
- ½ cup (1 stick) butter, room temperature, plus more for greasing pan
- ¾ cup brown sugar
- 2 eggs, beaten
- 2⅓ cups mashed overripe bananas (about 4-5 bananas)
- Thinly sliced ripe banana (optional)
Optional Toppings and Spreads
- 8 ounces mascarpone cheese
- 2 tablespoons maple syrup, plus more for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F with a rack in the center position. Grease a 9×5-inch loaf pan with butter and dust it with flour to prevent sticking.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly combined.
- Cream butter and sugars: In the bowl of a stand mixer, cream the softened butter and brown sugar together for 2-3 minutes until fluffy and light in texture.
- Add eggs and bananas: Beat in the eggs and then mix in the mashed overripe bananas until fully incorporated into the creamed mixture.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until the batter is moistened and smooth. Avoid overmixing to keep the bread tender.
- Prepare batter for baking: Pour the batter into the greased and floured loaf pan. If using, arrange thin slices of ripe banana on top of the batter and sprinkle evenly with granulated sugar to create a sweet crust.
- Bake the bread: Place the pan in the oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked through.
- Cool the bread: Allow the baked banana bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, preventing sogginess.
- Prepare mascarpone spread: In a small bowl, combine the mascarpone cheese with 2 tablespoons of maple syrup until smooth and creamy, perfect for spreading.
- Serve: Slice the banana bread and spread each slice with the maple-mascarpone mixture. Drizzle additional maple syrup over the top if desired for extra sweetness and flavor.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- To make this recipe vegan, substitute butter with plant-based spread, eggs with flax eggs, and mascarpone with a vegan cream cheese alternative.
- The optional banana slices and granulated sugar on top add a lovely caramelized crust; don’t skip if desired.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
- For an extra touch, sprinkle cinnamon or walnuts into the batter before baking.
