Banana Bread
Tuesday, June 23, 2020
People often say that the smell of the bread baking make a home smell like home. We would argue that that bread should be banana bread. One it's easier and pretty much fool proof. So the key to it all is having really ripe bananas. Hence why you see people storing blackened bananas in the freezer. Though don't be discouraged if you don't have any extra riped bananas. Simple take some bananas and placed them on a lined sheetpan and roast them in a 350° oven until they begin to brown. That browning is the sugar being pulled out of the bananas which is what we feel make a richer banana bread.
Ingredients
4 large bananas
Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ tsp. baking soda
¾ tsp. Kosher salt
1 cup dark brown sugar, packed
¼ cup Mascarpone cheese
¼ cup unsalted butter
2 large eggs
Instructions
Preheat your oven to 350°.
Peel the bananas and then slice length wise. Place the bananas, cut-side down on a parchment paper lined sheetpan. Place in the oven and roasted until they start to turn brown. Approximately, 15 minutes.
Remove the bananas from the oven. Set aside and let them cool.
Lightly coat a 8½x4½" loaf pan with the nonstick spray. Line the pans with parchment paper, leaving about an inch on the long sides. This will help with removing the loaf from the pan. Be sure not to rip the parchment paper inside the pan, or you may end up having a loaf that sticks to the pan.
In a medium size bowl, whisk together the flour, baking soda and salt. Set aside.
In an electric mixer, on medium-high speed, beat the brown sugar, mascarpone cheese and butter until light and fluffy. About 4 minutes.
Add the eggs, one at a time. Let each egg become fully incorporated into the mix before adding the next one. After both eggs have been added, scrap down the sides of the bowl.
Reduce the mixer speed down to low. Add the flour mixture until. Mix until fully combined.
Add the roasted bananas and mix until combined. If you were going to add chocolate chips or nuts, this is the step where you would do that as well.
Using a spatula, scrape the batter into the prepared load pan.
Place the loaf pan into the oven and bake for 30 minutes.
Sprinkle the raw sugar on top. You are looking to add a hint of sugar on top. Not a solid coating. Bake for another 30 minutes or until inserting a toothpick in the middle pulls out clean.
Remove the loaf pan from the oven and let it cool on a wire rack for 1 hour.
Using the parachment paper overhang, remove the banana bread from the pan and let it cool completely, if you can stop yourself, before slicing.
Serve with butter or mascarpone cheese at room temperature.
Tags
Snack
