Are those sad, brown and black, overripe bananas sitting on your counter silently judging you? Don’t dare throw them out! They are perfect for my banana bread with mascarpone cream cheese.
Don’t You Dare Toss Those Overripe Bananas!
I have a confession … Sometimes, I buy bananas just to let them go brown so I can make banana bread.
I can’t help it! It’s just so dang delicious. You can even peel the bananas and freeze them so you can make cook with them later on at your leisure. (Learn the best way to do this below.) Besides having them at the ready for banana bread, they’re also great in pancakes, muffins, and smoothies.
How Do You Best Freeze Bananas?
Start with overripe, spotty bananas. Peel the bananas. Slice them into chucks. Place them onto a single layer on a silicon mat or parchment paper. Place in freezer until solid. Transfer to a freezer bag. Voila. You’ll have bananas next time a craving hits.
You should definitely peel them first. Trust me, I know from experience. I chucked some bananas into the freezer once — peels on — and the thawed result wasn’t pretty. Bad idea y’all.
What’s the Difference between Mascarpone and Cream Cheese?
Mascarpone is a buttery, double or triple cream cheese made from cow’s milk. It’s ivory-colored, soft, and similar to butter in consistency. I love the flavor and spreadability. You can substitute regular cream cheese if you like. Just make sure it’s room temperature.
Should You Add Nuts to Your Banana Bread with Mascarpone Cream Cheese?
I’m team “Leave ‘Em Out.” It’s not that I dislike nuts —I actually like them. Just not in my banana bread. If you’re feeling like a nut, go ahead and chuck them in.
There’s just something special about a loaf of warm banana bread, slightly cooled, and fresh out of the oven, amiright? Now all that’s left to decide is to slather on some butter or pop it straight in your mouth. You can’t go wrong with either. Enjoy!
- 1 egg
- 1/2 cup brown sugar - packed
- 1/4 cup granulated sugar
- 1/4 cup canola oil
- 1/4 cup sour cream
- 2 teaspoons pure vanilla extract
- 3 bananas - mashed
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 ounces mascarpone cheese - room temperature
- 1 egg
- 1/4 cup granulated sugar
- 3 tablespoons all purpose flour
- Preheat oven to 350F. Spray a large loaf pan with floured cooking spray. Set aside.
- In a large bowl, add: egg, sugars, oil, sour cream, and vanilla. Whisk to combine.
- Add bananas. Mix to combine.
- Add 1 cup flour, baking powder, baking soda and salt. Fold gently until just combined. Don't over-mix. Set aside.
- In a large separate bowl, add all filling ingredients. Whisk to combine.
- Pour half of bread batter into prepared pan.
- Top with cheese filling.
- Pour remaining bread batter on top. Using a knife or skewer, swirl mixture together.
- Bake for approximately 50 minutes OR until top is golden, and center is set.
- Allow bread to cool in pan before turning out on a wire cooling rack to cool completely before slicing.
*This recipe slightly adapted from Averie Cooks.
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More Baked Recipes To Try
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