Description

This Chocolate Chip Banana Bread is super moist with just the right amount of chocolate, while the Raspberry Mascarpone Cream has a nice tartness thanks to the fresh raspberries and is lusciously creamy and lightly sweetened. The two together are perfect!

Ingredients

Scale

CHOCOLATE CHIP BANANA BREAD:

1/2 cup (one stick) butter, softened
1 1/4 cups sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 large eggs
2 teaspoons vanilla extract
2 teaspoons almond extract
3 large or 4 medium bananas (equal to about 1 1/2 cups), mashed well
1/2 cup buttermilk
1 cup mini chocolate chips, semi-sweet or dark - whichever you prefer
Avocado cooking spray + flour, for coating and dusting the pan

RASPBERRY MASCARPONE CREAM:

8 ounces mascarpone cheese
6 ounces fresh raspberries
2 tablespoons powdered sugar
pinch of sea salt

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Instructions

CREAM BUTTER AND SUGARS. Remove butter from the refrigerator and allow it to soften. Using a KitchenAid stand mixer or a hand mixer, beat the butter at a low speed for thirty seconds to get the butter creamy and whipped. Add the sugar and beat on high until it’s a pale ivory color that looks fluffy yet still grainy, scraping down the sides of the bowl periodically.
SIFT DRY INGREDIENTS. Using a fine mesh strainer or a whisk, combine the flour, baking soda, baking powder, salt, and cinnamon. Set it aside.
ADD EGGS AND EXTRACTS. Add one egg at a time to the butter and sugar until well combined, then the vanilla and almond extract one teaspoon at a time: scraping the sides of the bowl in between each addition.
ADD BUTTERMILK, MASHED BANANAS, FLOUR MIXTURE, AND CHOCOLATE CHIPS: Add bananas and mix, then stream in buttermilk until well combined. Incorporate the flour mixture a little bit at a time on low speed until everything comes together. Finally, drop in the chocolate chips and mix on the “stir” speed or fold in with a rubber spatula.
PREHEAT OVEN, GREASE, AND FLOUR LOAF PAN, THEN BAKE. Preheat to 350°F (177°C). Coat a 9×5 loaf pan with cooking spray. Sprinkle with flour until coated and shake off any excess. Pour chocolate chip banana bread batter into the pan and set aside. Bake the banana bread in your preheated oven for approximately 1 hour to 1 hour, 15 minutes. Every oven is different, so be sure to check the doneness with a toothpick. If the toothpick comes out with batter on it, bake a bit more until it comes out clean.
RASPBERRY MASCARPONE CREAM. Combine mascarpone, fresh raspberries, powdered sugar, and a pinch of sea salt to a food processor, and blend until smooth and well combined. Spread the desired amount of raspberry mascarpone on each individual slice. Store in the fridge in a container with a tight-fitting lid, such as a mason jar, for three to four days.