Banana bread is one of those things that everybody has made and everybody has eaten, and most everybody likes. And there are a ton of excellent recipes out there. I already have two good ones, so why bother trying any more?
Because this banana bread is better than any you have ever had.
This bread is made with mascarpone cheese.
And butterscotch chips.
The result is the most amazing, tender and moist, best-tasting banana bread (cake really, but calling it a bread subtracts several hundred calories)you’ve ever tasted.
Many thanks to Dawn from Vanilla Sugar for this recipe!
Butterscotch Banana Bread – See original recipe here
2 ½ cups all-purpose flour
1 TBSP baking powder
1 tsp baking soda
¼ tsp salt
½ cup buttermilk
½ cup mascarpone cheese
6 ounce unsalted butter, at room temperature
½ tsp ground cinnamon
1 cup sugar
2 large eggs
3 fully ripe bananas, mashed
½ cup butterscotch chips
Preheat oven to 350F. Grease and flour two 9-x-5-3-inch loaf pans. Make sure to grease and flour, do not skip this step!
Sift flour, baking powder, baking soda and salt into a medium bowl and set aside.
Combine the buttermilk and mascarpone cheese in a small bowl and set aside. In a separate bowl beat eggs then combine them to the buttermilk & mascarpone mixture.
Using a standing mixer fitted with a paddle attachment beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar beating continuously on high speed.
The mixture should be light, fluffy and creamy white in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add one third of the flour mixture to the batter and beat until it is just incorporated.
Add one third of the mascarpone cheese mixture and mix until just incorporated.
Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next.
Fold in the mashed bananas and butterscotch chips.
Pour the batter into prepared pan. Bake 55-65 min (be sure to test for doneness).
Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Serve warm or at room temperature.
- Dawn strongly discourages adding nuts. She said it just doesn’t taste the same – glad she tried it so I didn’t have to!
- My bread was incredibly soft when removing it from the pans, so much so that one of my loaves fell apart. I think some calories fell out in the process, so I made sure to taste quite a few of the broken pieces. Anyway, all I’m saying is be careful when you flip it onto the cooling rack. If it falls apart, eat it.
- There are a lot of bowls called for in the recipe. I made my buttermilk (vinegar + milk) in a measuring cup, then dumped the buttermilk and mascarpone cheese in the small bowl with the beaten eggs. It might have saved one bowl – although if you just use store-bought buttermilk you won’t be dirtying the measuring cup, so maybe this isn’t a very good tip after all. Never mind.
- The bread is good warm (who can resist bread straight from the oven??), but it is amazing the next day. The flavors all meld together and there is something about the tiny hint of butterscotch you get every now and then that just makes you smile.