Put those overripe bananas to good use and make this flavorful banana bread with cream cheese swirl. Your house will smell amazing, and your tummy will thank you. Well unless you don’t like bananas and then well,
I have a confession, sometimes I buy bananas just to let them go brown so I can make banana bread. It’s just so dang delicious. You can even peel the bananas and freeze them so you can make banana bread (or smoothies) later. You definitely need to peel them first. I know from experience, I chucked some bananas into the freezer once, peels on.
Bad idea y’all. Besides having them at the ready for banana bread, they’re also great in pancakes, muffins, smoothies and more.
How do you 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.
Mascarpone vs. Cream Cheese?
Mascarpone is a buttery, double or triple cream cheese made from cow’s milk. It is ivory-colored, soft and similar to butter in consistency. I love the flavor and spread-ability (is that even a word, if not it should be). You can substitute regular cream cheese if you like. Just make sure it’s room temperature.
Nuts or No Nuts? That is the question of the century for banana bread lovers.
I’m team leave them 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 out of the oven, amiright? Now all that’s left to decide is to slather butter on it or put it straight into your mouth.
Recipe slightly adapted from Averie Cooks
- 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, 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 overmix. 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.
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