Banana Bread

Food + Drink | 1.25.18

By popular demand, here is my new favorite banana bread recipe that I have been posting about in my insta stories a lot lately!  I wish I could say that I perfected the recipe myself after years of baking and fine-tuning, but really I stumbled across this after googling “best banana bread” or something equally original and nuanced.  But I have to say, this one really was as advertised and I have found myself making it almost every single weekend since as it is such a crowd pleaser (and by crowd, I mean me and the baby in my belly as we end up eating about half of it every time).  Bella has even come to associate it with me and calls it “Mommy Bread” which I think is super cute.  🙂   The original link is here, but I have copied all the ingredients and instructions below for easy reference.  FYI: I make mine with chocolate chips but without walnuts, and I think it should be fairly easy to make a gluten-free version by substituting in gluten-free flour.  Enjoy!



  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream (I have used Greek yogurt each time, sometimes vanilla flavored!)
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 large eggs
  • 4 large very ripe bananas, mashed (about 1½ cups)
  • ½ cup chopped bittersweet or semisweet chocolate (optional)
  • ½ cup chopped walnuts (optional)


Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.

Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.

Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.


Declan loves to help me bake and is the best little sous chef!  (Mostly he just loves to use the electric mixer.)

Bon appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *

Explore Food + Drink
Next Post