Ingredients
Method
- Preheat the oven to 350°F. Lightly coat an 8½x4½-inch loaf pan with nonstick vegetable oil spray and line it with parchment paper, leaving a generous overhang on the long sides. Whisk 1½ cups all-purpose flour, 1¼ tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
- Beat 1 cup packed dark brown sugar, ⅓ cup mascarpone (or yogurt/sour cream), and 4 Tbsp. room-temperature unsalted butter in a large bowl using an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add 2 large eggs one at a time, beating to blend after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Add 4 large mashed ripe bananas and mix until just incorporated. Fold in ½ cup chopped chocolate and/or ½ cup chopped raw walnuts using a spatula. Scrape the batter into the prepared loaf pan and smooth the top.
- Bake the bread for 60–65 minutes or until a tester inserted into the center comes out clean. Transfer the pan to a wire rack and let the bread cool in the pan for 1 hour. Turn the bread out onto the rack and allow it to cool completely before slicing.
Notes
The Bananas: I always wait until my bananas are deeply speckled or even completely black because that is where the real depth of flavor lives.
Creamy Additions: While yogurt works in a pinch, I highly recommend using mascarpone for a luxurious, velvety crumb that feels much more indulgent than your average loaf.
Mixing Strategy: I make sure to stop the mixer the very second the flour disappears to keep the texture light and tender, as overmixing is the quickest way to end up with a rubbery loaf.
Pan Prep: I always leave a bit of parchment paper hanging over the sides of the pan to create a sling, which makes lifting the finished loaf out effortless and prevents any sticking.
The Mix-ins: I prefer chopping a bar of bittersweet chocolate rather than using chips because those irregular puddles of melted chocolate create a much more interesting experience in every bite.
Resting Period: I have discovered that this bread actually tastes even better on the second day after the flavors have had time to settle and the moisture distributes evenly throughout the crumb.
Serving Tip: My favorite way to enjoy a slice is toasted until the edges are crisp, then topped with a thick swipe of salted butter and a tiny pinch of flaky sea salt.