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Banana Pound Cake
By Chef Sherry Yard

Banana Pound Cake

2 1/4 cups All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Sour Cream
1/2 cup Mascarpone
1 1/2 sticks Unsalted Butter softened
1/2 teaspoon Ground Cinnamon
1 cup Sugar
2 large Eggs
2 fully ripe Bananas pureed (or 2 fully ripe Hawaiian Candy Apple Bananas)
3/4 cup Chocolate Chips

Preheat the oven to 350°F. Adjust the rack to the center of the oven. Spray a 9x5x3 inch loaf pan with pan spray and line it with a strip of parchment paper, running the length of the pan. Spray the paper. Triple-sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Combine the sour cream and mascarpone in a small bowl and set aside. Using a standing mixer fitted with a paddle attachment or a hand mixer, beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar, 1 tablespoon at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy, and a creamy white color.

Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next. Add one third of the flour mixture to the batter and beat until it is just incorporated.

Add one third of the mascarpone mixture and mix until it is just incorporated. Add the flour and mascarpone mixture in two more additions, mixing until each addition is incorporated before adding the next. Fold in the bananas and chocolate chips. Pour the batter into the prepared pan.

Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 5 to 10 minutes, then remove from the pan and set on the rack to cool. Serve warm or at room temperature. It will keep for a week in the refrigerator or 3 weeks in the freezer if wrapped airtight.