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.