• Bruni

Cherry Banana Bread

Updated: Jan 15, 2019


Do you have ripe bananas with no home? If yes, this is a recipe for you.


We are adding sour cream and mascarpone for the moisture and soft texture. Addition of light brown sugar brings out mellow banana flavour in the bread.

On the other side we wanted to get banana bread which is not too sugary and mellow. Semi-sweet or tart cherries are perfect addition balancing mellow banana flavour and adding moisture.




Cherry banana bread recipes which are out there are using candied cherries which do very little to the overall flavour. We experimented with the batter and thanks to the addition of mascarpone and slightly higher flour ratio fresh cherries are holding its place in the loaf creating colourful (but still firm and well baked through) layers in the bread. The batter is quite thick.



You are not folding in the cherries into the batter. Instead the batter is spooned in layers - batter/cherries/batter/cherries/batter. In that way you will get beautifully baked cherries spread across the loaf (no risk of soggy, lumpy texture). Place the cherries as in the image - skin down, and cover with layers - topping up with 1 banana cut in half - for the looks and taste :)



As a result you get moist bread with zesty-sweet combination of mellow banana and tart cherry flavour.

Added bonus - this bread is easy and quick to make. Keeps fresh for 5 days and freezes really well.



Cherry Banana Bread Recipe


Yield: 1 Banana Bread

Active Time: 15 minutes prep + 65 minutes baking

Tin: 20cmx10cm Loaf Pan



Ingredients:

All Ingredients should be at room temperature

- 110g butter

- 2/3 cup* (140g) light brown sugar

- 2 large eggs

- 1 and 2/3 cups (250g) all-purpose flour

- 1 teaspoon soda

- 1/2 teaspoon cinnamon

- 1/4 teaspoon salt

- 3 Tablespoons (120g) Mascarpone

- 2 Tablespoons (25g) sour cream

- 3 ripe bananas + 1 for decoration

- 10-12 fresh cherries, cut in halves, stones removed

- 60g walnuts, coarsely chopped

*cup @ Bruni Bakery = 250ml cup


Method:

1. Preheat oven to 170C. Line loaf pan with parchment paper. Mash bananas in food processor or using hand mixer. Cut cherries in halves and remove stones. Coarsely chop walnuts. Make sure sour cream, mascarpone, eggs, butter are at room temperature.


2. Sift flour with salt, baking soda, cinnamon. Set aside.


3. In the main bowl beat butter on high speed for 1 minute until soft. Add sugar and beat on high speed for 3-5 minutes until creamy and light. Add eggs mixing on medium speed - one at a time. Add mascarpone, sour cream and mashed bananas - mix on medium speed until combined. Gently fold in dry ingredients (from Step 2) - use wooden spoon or mix on low speed until just combined and no flour pockets remain. Don’t over mix. Gently fold in the nuts. Spoon 1/3rd of batter into the baking tin and place half of the cherries on top. Cover with 1/3rd of the batter, add remaining cherries and cover with the remaining batter. Cut horizontally 1 banana and stick on top of the batter (see images).


4. Bake for 65-70 minutes at 170C. Check with chopstick if fully baked. To avoid cracks cover loosely the top of the baking tin with aluminium foil for the first 35 minutes. Once baked cool completely before serving.




Hints:

1. Room temperature - all ingredients should be at room temperature. If you don’t have time: place eggs in a bowl full of warm water, you can mix mascarpone and sour cream in one bowl and place for few seconds in microwave to warm up, you can warm up in a similar way mashed bananas. It’s easy recipe but ingredients at room temperature are most important for good bake here.


2. Texture - beating butter with sugar for approx. 3-5 minutes will give you creamy and soft buttery mixture. Don’t be tempted to take shortcuts as this will pay off with light loaf texture. Don’t over mix the batter after adding dry ingredients (you risk releasing too much gluten = hard/dry loaf). Bananas - use ripe bananas for fuller flavour (the blacker the better).


3. Cherries - make sure to place cherries in layers. If you find your cherries are very watery increase mascarpone content to 4 tablespoons and decrease sour cream to 1 tablespoon. No need to increase flour content. If you are not a fan of cherries altogether you can remove from the recipe - decrease mascarpone content to 1 tablespoon and increase sour cream content to 5 tablespoons (the rest of ingredients stay the same).


4. Spices - cardamom and nutmeg go really well in this recipe (1/2 teaspoon each + 1/2 teaspoon cinnamon).


5. Storage - store at room temperature for 2 days or refrigerate for up to 5 days. The bread can be frozen for up to 3 months.




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