Brown Sugar Banana Bread
Moist and easy to make brown sugar banana bread recipe. Made with brown butter, brown sugar, mashed bananas, mascarpone and fig preserved this is one amazing bread.
Servings 1 loaf
Ingredients
- ½ cup (113 grams) unsalted butter
- 2 ¼ cups ( 282 grams ) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup (220 grams) dark brown sugar packed, divided
- 1 ½ cups (341 grams) over ripened mashed bananas
- ½ cup (112 grams) mascarpone cheese room temperature
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ⅓ cup (107 grams) chunky fig preserves
Instructions
Brown the Butter
- First, brown your butter so it has time to cool.
- Slice butter into tablespoon chunks and place in skillet on medium heat.
- Stir slowly with a rubber spatula or a wooden spoon. After the butter has melted it will begin to sizzle and foam.
- Continue to gently stir for about 5-8 minutes until the butter turns a golden brown. The foam will begin to go down and the dark milk solids seen on the bottom of the pan will start toast.
- The brown butter will give off a lovely rich, nutty, and super buttery aroma. Once the foam has died down and you see the brown specs on the bottom of the pan, immediately remove the pan from the heat and scrape the browned butter into a heat proof dish to cool.
Banana Bread
- Preheat oven to 325 F (160 C) and lightly spray line a 9×5 inch loaf pan with non-stick baking spray. Then, line the bottom with parchment paper that hangs over the longer sides of the pan like wings.
- In a medium bowl hand whisk together flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.
- Using a separate large bowl combine browned butter with ¾ cup of the dark brown sugar. Hand whisk together until well combined.
- Add the following ingredients one at a time and gently mix until incorporated. Hand whisk in mashed bananas, then eggs, mascarpone, and pure vanilla extract.
- Next, sprinkle flour mixture a ½ cup at a time into the wet mixture, gently whisking enough to completely mix in flour without over working batter.
- Then, fold the fig preserves into the batter with a rubber spatula.
- Scoop the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup of dark brown sugar evenly across the batter. Transfer loaf pan tp the middle rack of the oven.
- Bake for 65-70 minutes until toothpick inserted comes out mostly clean with a few moist crumbs.
- Place pan on a wire cooling rack for 10 minutes before lifting loaf from pan by pulling upward on the over hanging parchment paper.
- Slice and serve.