Banana Banana Bread with Maple Mascarpone

Story by Holly
Banana Banana Bread with Maple Mascarpone
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When I was first learning to love spending time in the kitchen, I had two main sources of inspiration: Bon Appétit magazine and allrecipes.com. One to stay on top of industry trends and play with fancier ingredients (that I might not otherwise know existed), and the other for more down home, comfort style cooking. Combined, these resources helped to give me a great foundation in the kitchen and helped me to become the lover of food I am today. It wasn’t until a year or so into my culinary journey that a friend referred to one these resources as inferior (I’ll let you figure out which one she was talking about). Call me crazy, but I had to disagree. Over the years I’ve found some of my favorite recipes through this source, and while it may not be the most cutting edge, it boasts some real-life delicious recipes my family loves and requests often. So I’ve decided “inferior” or not, I’m sticking with them.


...I was served a lovely banana bread slathered with a generous layer of mascarpone cheese.

Banana Banana Bread with Maple Mascarpone

This banana banana bread is one such recipe (so nice they named it twice). Tried and true, it will always be my banana bread of choice. What I appreciate the most about this recipe is its heavy handed use of bananas. 2 ⅓ cups of them to be exact. It’s always so disappointing to me when a banana bread recipe skimps on the bananas...I just don’t get the point. Banana bread should taste like bananas and going heavy on the fruit makes for an incredibly moist bread.

Up until last year I was accustomed to eating my banana bread (along with all other quick breads) solo or with the occasional pat of butter, but that all changed for me after I attended my first Gather The Village dinner in Portland. While I was there, I was served a lovely dessert: banana bread slathered with a generous layer of mascarpone cheese. Needless to say I have never looked back. From now until eternity it will always be me + banana bread + mascarpone. Trust me, it works really well.

Banana Banana Bread with Maple Mascarpone
Banana Banana Bread with Maple Mascarpone

I love the simplicity of a traditional dish like this banana bread, done really well, but I also love to use what I’ve learned over the years from my more “gourmet” influences to take these recipes to a higher level. In this case, I’ve added pure maple syrup to the mascarpone for a hint of sweetness and complexity and it pairs perfectly with the banana bread. If you’re feeling extra adventurous add a sprinkle of cinnamon or a handful of nuts...go wild! Whatever you do, I can promise that once you make this banana banana bread you won’t dare call it inferior.

This Banana Banana Bread recipe was loving borrowed from allrecipes.com

Banana Banana Bread with Maple Mascarpone

Serves 6

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
8 oz mascarpone
2 tbsp pure maple syrup

Method

  1. Heat oven to 350° F.  Lightly grease (with butter) and flour a 9x5 inch loaf pan. Turn pan over the sink and tap out extra flour. 
  2. In a mixing bowl, combine flour, baking soda and salt. In a separate bowl or stand mixer, cream the butter together with the brown sugar. Stir in eggs then mashed bananas until well incorporated.
  3. Stir flour mixture into banana mixture; stir just until moistened. Pour batter into prepared loaf pan.
  4. Bake in oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack.
  5. In a small bowl blend the mascarpone and maple syrup together.
  6. To serve, cut the bread into slices and spread with 2 tablespoons maple mascarpone.