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If you want something that gears more toward dessert than this simple banana bread recipe, this one brings in elements of blackout cake, including cocoa powder and bittersweet chocolate.

Editor’s note: This recipe was originally published August 4, 2014.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

Makes one 8½x4½” loaf

Nonstick vegetable oil spray

1½

cups all-purpose flour

1¼

teaspoons baking soda

teaspoon kosher salt

cup (packed) dark brown sugar

⅓

cup mascarpone, plain whole-milk Greek yogurt, or sour cream

cup (½ stick) unsalted butter, room temperature

large eggs

large very ripe bananas, mashed (about 1½ cups)

cup chopped bittersweet or semisweet chocolate (optional)

cup chopped walnuts (optional)

Preparation

Step 1

Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.

Step 2

Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

Step 3

Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.

Step 4

Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

How would you rate BA’s Best Banana Bread?

I specifically searched BA for a banana bread yesterday Bc many of my best recipes came from them. This recipe disappointed greatly- first thing to make me wary was not having vanilla in this one. However, I always first try recipes without alterations, and this one I followed Exactly. I read Kelly’s review from July 31, 2021 and I concur 100%. Therefore, I’ve copied and pasted it here: “This is just an okay recipe. Easy to follow, but overall very bland. There’s richness and moisture from the marscapone and eggs, but missing sweetness which is surprising because there’s a full cup of brown sugar and 4 ripe bananas. I was also surprised by the lack of warm spices and vanilla extract, which this recipe could definitely use. For being a BA’s Best recipe, this one is a dud. There are MUCH better recipes out there.”-Kelly SLC UT.
The best! My go-to banana bread recipe.
This banana bread recipe is my go to, I’ve probably made it 15 times over the last two years. For the most part, if you watch the video/follow the recipe & instructions above you will get a great loaf of bread, but after my own trials & errors I have a few suggestions..#5 is the most important!

1) Your butter MUST be room temp. Put your unsalted butter out on your counter the night before you bake this and you’re set. If you think you can get away with a little microwave to warm your cold butter up, trust me, I have tried, you can’t.
2) Sour cream or plain greek yogurt have been my most successful options. I wanted mascarpone to be the one because cheese..but it just wasn’t. Also, crème fraîche works in a pinch!
3) Sprinkle a thin layer of dark brown sugar and flake salt in a roughly 4:1 (4 sugar:1 salt) ratio on top for a glorious crust.
4) 65mins is the perfect baking time for 1050m above sea level. Thin crust on top, perfectly baked bread throughout.
5) For this banana bread to survive in it’s just baked condition day after day, LEAVE IT OUT ON THE COUNTER. Don’t put it in a Tupperware, wrap it in plastic, put it in a bees wax bag, or put it in the fridge. Do nothing. Put it on a cutting board and leave it on the counter. When you want a slice, cut off the thin dry layer that forms at the cut end, and then cut off what you want. If you store it any other way, the top will be gooey in a matter of hours.
It’s so good, I could cry! I used Mascarpone cheese and toasted pecans. (No chocolate today.)

I baked it in a dark, non-stick pan at about 330° F (per oven thermometer) for 60 minutes (rotating my pan after 40 minutes), and it’s PERFECTION. That flavor… OHMYGAWD.

Make sure your bananas are so ripe that it’s time to toss them out. (I carefully peel, bag, and freeze them when they get to that point.) If your bananas aren’t ripe enough, you’ll be missing sweetness and moisture in your batter.
I’ve made the recipe several times with slight alterations. I use ricotta because it’s what I had in the fridge and add walnuts, raisins, vanilla and cinnamon. It is so damn delicious. I’ve also done it with chocolate and wow it’s really good. Everybody’s oven is different so you have to test for doneness and bake longer if needed.
Moist and rich, really yummy!
This is my standards recipe. Absolutely love it!
I love how the banana bread taste and the texture is very nice! Best banana bread recipe ever!
Awesome banana bread! Used very ripe ( black spots), King Aurthur bread flour.and Lilly’s dark chocolate chips. Les butter and yogurt made it moist and less greasy. Will keep recipe in favorites box!
Honestly after reading bunch of negative reviews I wasn’t too eager to try this , but gave this recipe a shot!!!!
It’s absolutely amazing !!!
Proportions are all right , I used mascarpone
I didn’t modify anything and it turned out amazing
Instead of making. A loaf, I used a Nordic tray with autumn theme and baked about 22 individual mini cakes
The texture is perfect …
And the taste is just like I like it . Not overly sweet and tender.
Thank you for this
My kids and husband already devoured half lol
Metric measurements:
192 grams flour
1 1/4 tsp baking soda
3/4 tsp salt
200 grams packed dark brown sugar
85 grams sour cream
57 grams butter
2 eggs
4 bananas
80 grams choc chips
SO disappointing. Batter was too wet, cake came out after 75 minutes rubbery and gelatinous. Very unpleasant.
Can someone tell me how many grams of banana, brown sugar & yogurt the recipe needs? I tried to make it but even after 65mins, it’s still not done. It took quite longer and not very good
This is just an okay recipe. Easy to follow, but overall very bland. There’s richness and moisture from the marscapone and eggs, but missing sweetness which is surprising because there’s a full cup of brown sugar and 4 ripe bananas. I was also surprised by the lack of warm spices and vanilla extract, which this recipe could definitely use. For being a BA’s Best recipe, this one is a dud. There are MUCH better recipes out there.
It is not as sweet and rich as I like. It is more bread-like.

Here at BA everybody has their favorite banana bread recipe. We made every one of them—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key (keeping the bread ultra tender and moist), and a dollop of mascarpone (which you can sub with sour cream or yogurt if desired) makes for superior tenderness in the crumb. Chocolate and walnuts are optional but encouraged, and if you like an extra crunch, follow former BA test kitchen director and cookbook author Carla Lalli Music’s recommendation and sprinkle the top with raw sugar just before you put the pan in the oven. Serve slices plain or slathered with cream cheese or butter.If you want something that gears more toward dessert than this simple banana bread recipe, this one brings in elements of blackout cake, including cocoa powder and bittersweet chocolate.Editor’s note: This recipe was originally published August 4, 2014.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.IngredientsMakes one 8½x4½” loafNonstick vegetable oil spray1½cups all-purpose flour1¼teaspoons baking soda¾teaspoon kosher salt1cup (packed) dark brown sugar⅓cup mascarpone, plain whole-milk Greek yogurt, or sour cream¼cup (½ stick) unsalted butter, room temperature2large eggs4large very ripe bananas, mashed (about 1½ cups)½cup chopped bittersweet or semisweet chocolate (optional)½cup chopped walnuts (optional)PreparationStep 1Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.Step 2Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.Step 3Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.Step 4Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.How would you rate BA’s Best Banana Bread?I specifically searched BA for a banana bread yesterday Bc many of my best recipes came from them. This recipe disappointed greatly- first thing to make me wary was not having vanilla in this one. However, I always first try recipes without alterations, and this one I followed Exactly. I read Kelly’s review from July 31, 2021 and I concur 100%. Therefore, I’ve copied and pasted it here: “This is just an okay recipe. Easy to follow, but overall very bland. There’s richness and moisture from the marscapone and eggs, but missing sweetness which is surprising because there’s a full cup of brown sugar and 4 ripe bananas. I was also surprised by the lack of warm spices and vanilla extract, which this recipe could definitely use. For being a BA’s Best recipe, this one is a dud. There are MUCH better recipes out there.”-Kelly SLC UT.The best! My go-to banana bread recipe.

BA’s Best Banana Bread