Ingredients
- non-stick vegetable oil spray
- 1 1/2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- 1/3 cup mascarpone, plain whole milk or Greek yoghurt or sour cream
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large eggs
- 4 large, very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup chopped bittersweet chocolate (optional)
- 1/2 cup chopped walnuts (optional)
Method
- Pre-heat oven to 350F/177C
- Coat a 22x11cm loaf tin with non-stick spray and line with parchment paper with generous overhang on long sides.
- Whisk flour, baking soda and salt in a medium bowl.
- Beat sugar, mascarpone and butter in a large bowl until light and fluffy (about 4 minutes)
- Add eggs one at a time while beating, scraping the sides.
- Reduce speed and add flour mix – mix until just combined.
- Add bananas and mix till just combined.
- Fold in chocolate and/or walnuts (optional).
- Scrape batter into tin, smooth top
- Bake until test stick comes out clean – 60-65 minutes
- Cool in tin on wire-rack for 1 hour
- Turn out and cool completely.
