Some banana bread recipes are so decadent that they really should be called banana cake, I think. This is one of those recipes. And if you like the combination of bananas and chocolate, as I do, then this recipe is for you! You can have your banana bread quick bread, and your decadent dessert, and eat it, too! Ha!
The batter is quite thin, but the loaf turns out crispy and crusty on the outside; slightly chewy, and tender on the inside. I’m not sure what causes this, but I think it may be combination of the granulated caster sugar and brown sugar for the crunchiness. If you don’t have mascarpone cheese, you can probably use American-style cream cheese, or sour cream, or a mixture of the two, or yogurt, or ricotta, but it will be slightly different in flavor and texture. I wouldn’t make those substitutions.
Mascarpone Chocolate Chip Banana Bread (based on this recipe)
8 ounces mascarpone
4 ounces unsalted butter, room temperature
1/2 cup caster sugar
1/4 cup + 2 Tablespoons brown sugar
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon salt
3 medium ripe bananas, mashed
2 1/4 cups all-purpose flour
1 Tablespoon + 1 teaspoon baking powder
1 1/2 cup semi-sweet or bittersweet chocolate chips (I only had semi-sweet mini-chocolate chips, but I think I prefer smaller chips.)
1. Line a loaf pan with parchment and spray with pan spray. Set aside. (I used a longer but narrower loaf pan equal in volume to a 9-inch by 5-inch loaf pan.)
2. Preheat oven to 350 degrees F. Beat mascarpone cheese, butter, and sugars together until fluffy. Beat in egg, milk, vanilla, and salt. Mix in mashed bananas.
3. Sift the flour and baking powder into a separate bowl. Add flour mixture into wet mixture until just combined. Fold in chocolate chips.
4. Pour into prepared loaf pan.
5. Bake for about 60 minutes or until the center of the bread holds firm when gently pressed and a toothpick inserted in the center comes out clean.
6. Cool and slice.
I hope you enjoy this as much as I did!