Moist Homemade Banana Bread with Maple Mascarpone and Sliced Bananas Recipe
This classic homemade banana bread recipe is rich, moist, and packed with delicious ripe banana flavor. Made with overripe bananas, creamy butter, and a touch of brown sugar, it yields a perfectly tender loaf. Optional toppings like thinly sliced bananas and a luscious maple mascarpone spread elevate the bread to a truly indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Total Time: 75-80 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
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
- 2 ⅓ cups mashed overripe bananas (about 4-5 bananas)
- Thinly sliced ripe banana, optional
- ¼ cup granulated sugar
Maple Mascarpone Topping (Optional)
- 8 ounces mascarpone cheese
- 2 tablespoons maple syrup, plus more for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9×5-inch loaf pan with butter and dust it lightly with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt until well combined.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until the mixture becomes fluffy, approximately 2 to 3 minutes.
- Add Eggs and Bananas: Mix in the beaten eggs followed by the mashed bananas until everything is incorporated evenly.
- Combine Batter: Gradually pour the flour mixture into the wet ingredients and mix just until moistened—be careful not to overmix to maintain a tender crumb.
- Transfer to Pan and Add Toppings: Pour the batter into the prepared loaf pan. If using, arrange thinly sliced bananas on top and sprinkle evenly with the granulated sugar to create a sweet crust.
- Bake: Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the banana bread to cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely.
- Prepare Maple Mascarpone (Optional): In a small bowl, blend the mascarpone cheese with 2 tablespoons of maple syrup until smooth and creamy.
- Serve: Slice the banana bread and spread each piece with about 2 tablespoons of the maple mascarpone. Drizzle extra maple syrup on top for an elegant finish.
Notes
- Use overripe bananas with brown spots for the best flavor and sweetness.
- Do not overmix the batter after adding the flour to keep the bread tender.
- If you prefer, omit the sliced banana topping for a simpler rustic look.
- The maple mascarpone spread is optional but adds a wonderful creamy and sweet contrast.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature before serving.
