Susie Csorsz Brown
Better Banana Bread
Updated: Dec 24, 2021
I know thousands of banana bread recipes are floating around in Internet-land. I have a few on this site, too. I go through phases for which is my favorite. This is the current preferred option. Goes together quickly, and probably you have everything on hand (yes, mascarpone is expensive and not exactly a pantry staple. This works awesome with tick plain yogurt, too.).
Kids love love love this one. Packs well, too, for snacks and such. Plus this yields two loaves so you can stick one in the freezer for later, or, better, share a loaf with a neighbor.
Better Banana Bread
Yield: two 8½x4½" loaves
2 cups all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking soda
1 1/4 teaspoon salt
1 tsp cinnamon, optional
8 large very ripe bananas, mashed (about 3 cups)
1 1/3 cup (packed) dark brown sugar
2/3 cup mascarpone or plain whole-milk Greek yogurt
1/2 cup coconut oil
4 large eggs
2 tsp vanilla
3/4 cup chopped walnuts, toasted, finely chopped
coarse sugar and flaky salt, for sprinkling, optional
Preheat oven to 350°. Lightly coat two 8½x4½" loaf pans with cooking spray or line with foil. Set on large baking pan, and set aside.
In a small bowl, whisk flours, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, smash together the bananas with the brown sugar until well combined. Using a whisk, add mascarpone/yogurt and oil, stirring well to combine. Add eggs one at a time, blending well to combine. Stir in vanilla. Stir in flour mixture, and mix until just combined. Fold in walnuts, if using. Scrape batter into prepared pans; smooth top. Sprinkle top of each load with coarse sugar and flaky salt, if desired.
Bake loaves until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pans at least 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.