Mascarpone cheesecake stuffed banana bread. YEEEESSSSSSSSSSSSSSSSSSSSSSSSSSSS
That’s what I have to say about this idea of mine. Just yes. So much yes.
It was thunderstorming and miserable outside the other day and I had made a coffee cake that failed and went straight in to the garbage in a hot mess and I needed something reliable and delicious. I had mega overripe bananas hanging out in my freezer for a good 2 months so I decided to thaw them and make myself a big ol’ loaf of banana bread. THEEEEN I remembered the mascarpone in the fridge that I technically have around for making gnocchi but I bought way too much so I have leftovers up for grabs. The solution had been to eat it straight from the tub but then I thought perhaps I should stuff my banana bread with it.
So I did.
The weather has been really terrible for photos lately but this weekend and next week are supposed to be really beautiful so I’m hoping to get mega photoshoots done next week. Hopefully! Brown butter mascarpone gnocchi — like ricotta gnocchi on steriods. It’s coming.
For now let’s eat mascarpone cheesecake stuffed banana bread and have a fine ass weekend!
Cheers guys! Enjoy 🙂
- ¼ melted butter
- 6TBSP sour cream
- ½ C granulated sugar
- 2-4 TBSP dark brown sugar
- 1 tsp vanilla extract
- 2 large room temperature eggs
- 1 C mashed overripe banana**
- 1½ C all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ C mascarpone cheese
- 1 large room temperature egg
- ¼ tsp vanilla extract
- 3-4 tbsp granulated sugar (I used 3)
- 1 TBSP flour
- Preheat oven to 350F
- Grease and flour a standard loaf pan and set aside.
- In a small bowl, whisk together melted + slightly cooled butter, both sugars, vanilla and sour cream until completely combined. Add eggs and whisk until creamy. Add mashed banana and whisk until incorporated.
- In a medium/large bowl, sift together the flour, baking soda and salt.
- In a small bowl, whisk together all of the filling ingredients.
- Pour the butter/banana/sugar mixture in to the flour mixture and whisk until JUST combined. Careful not to over mix.
- Pour half the batter in to prepared loaf pan and smooth out. Pour mascarpone filling over the batter evenly then gently top with the remaining batter. Gently smooth out the top so no mascarpone filling shows.
- Place in the oven and bake for 55-60 minutes or until a toothpick inserted comes out clean. Mine took 58 minutes.
- Allow to cool in the pan for 10 minutes then remove to a wire rack to cool completely. Wrap in plastic wrap and store in the fridge for up to 5 days. The flavor is best on the 2nd and 3rd day like with all banana breads!
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