banana bread

INGREDIENTS

• Cooking spray / softened butter and granulated sugar, for the pan (optional)

• 218g (1 ⅔ cups) plain (all-purpose) flour

• 1 teaspoon (6g) bicarbonate of soda (baking soda)

• ¾ teaspoon (3g) kosher salt

• 115g (4oz) butter, at room temperature

• 110g (½ cup) granulated sugar, plus 2-3 tablespoons for sprinkling

• 110g (½ cup) light brown sugar

• 2 large eggs

• 3 very ripe bananas (320g), peeled and mashed, plus 1 banana, halved lengthways

• 100g (½ cup) mascarpone, full-cream yoghurt, or sour cream

STEPS

1. Preheat the oven to 180C (350F). Line a 23 x 10 cm loaf tin with baking paper. (Or grease and coat with sugar for a sweeter, crunchier crust.)

2. In a medium bowl, whisk together the flour, bicarbonate of soda and salt.

3. Cream the butter, 110g sugar and the light brown sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time. Beat until light and fluffy, another 3-5 minutes. Slowly add the flour mixture, scraping down the side of the bowl, until mostly incorporated; do not overmix.

4. Add the mashed bananas and mascarpone and mix until well blended. Transfer the batter to the loaf tin. Top with the halved banana, cut side up, and sprinkle with the remaining 2-3 tablespoons sugar.

5. Bake until puffed, golden brown, and starting to pull away from the side of the pan, 1h10-1h20. Do not rush it or it will collapse.

6. Let cool completely before slicing or wrapping.