From "The Secrete of Baking" by Sherry Yard
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup mascarpone
6 ounces (1 1/2 sticks) unsalted butter, softened
1/2 teaspoon ground cinnamon
1 cup sugar
2 large eggs
2 fully ripe babanas, pureed
3/4 cup chocolate chips
- Preheat the oven to 350F. Adjust the rack to the center of the oven. Spray a 9-x-5-x-3-inch loaf pan with pan spray and line it with a strip of parchment paper, running the length the pan. Spray the paper.
- Triple-sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside. Combine the sour cream and mascarpone in a small bowl and set aside.
- Using a standing mixer fitted with a paddle attachment or a hand mixer, beat the butter with the cinnamon on high speed until at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy, and a creamy white color. Stop the mixture and scrape down the sides of the bowl with a rubber spatula.
- Add the eggs, one at a time. Be sure each egg is completely incorporated and scarp down the sides of the bowl before adding the next.
- Add on third of the flour mixture to the batter and beat until it is just incorporated. Add one third of the mascarpone mixture and mix until it is just incorporated. Add the flour and mascarpone mixture in two more additions, mixing until each addition is incorporated before adding the next. Fold in the bananas and chocolate chips.
- Pour the batter into the prepared pan. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes our clean. Cool in the pan on a rack for 5 to 10 minutes, then remove from the pan and set on the rack to cool. Serve warm or at room temperature. It will keep for a week in the refrigerator or 3 weeks in the freezer if wrapped airtight.
Optional: Banana Ganache, from "The Secrete of Baking" by Sherry Yard
4 ounces bittersweet chocolate
4 ounces milk chocolate
2 ripe bananas
1/2 cup heavy cream
2 tablespoons light corn syrup
- Using a serrated knife, finely chop the chocolates into 1/4 inch pieces and place it in a medium heatproof bowl.
- Puree the bananas in a food processor or with a fork or potato masher and set aside.
- Bring the cream and corn syrup to a boil in a small saucepan over medium heat. Immediately pour the cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, stir in a circular motion, starting from the center of the bowl and working out to the sides. Stir until all the chocolate is melted, about 2 minutes. Stir in the pureed bananas.
- Allow the temperature of the ganache to drop to 70F. At 70F, the ganache will be firm enough to roll, pipe, or spread. If not used right away, the ganache should be stored, tightly covered, in the freezer for up to 2 weeks.
