Stays-Moist Banana Bread
I’ve been tweaking this recipe for a WHILE. I love banana bread, but I’m picky — I don’t like it dry, overbaked, or overly dense.
After a lot of small adjustments, I finally landed on a version that’s exactly how I like it: moist (for days), tender, and rich but still not heavy.
One of the biggest "aha's" was learning when to take it out of the oven. Pulling the loaf at about **200°F internal temperature** turned out to be the sweet spot for banana bread that stays moist and sets up properly as it cools.
(It’s an extra step, I know — but using a thermometer completely changed the outcome for me.)
This is very much a treat — just made with a little more intention. (Note: It still comes out great if you can’t get your hands on mascarpone, but it’s a nice up-level that serves as a delicious topping as well.) Hope you love it too!
Wellness Note
This banana bread is meant to be an indulgence, not an everyday staple, but a few thoughtful ingredient choices help elevate both the texture and how it feels to eat.
I use grass-fed butter, very ripe bananas, heavy cream & mascarpone, and Italian 00 flour to create a loaf that’s rich and satisfying without feeling too heavy.
These small tweaks don’t turn banana bread into a health food — it's still an indulgence, just one that happens to sit a bit better.
Recipe Snapshot
Ultra-moist and tender with lots of banana flavor, this loaf stays soft for days thanks to mascarpone, heavy cream, and 3–4 ripe bananas.
It slices cleanly, holds its structure, and never crosses into dry or dense territory.
Prep Work
- Bring butter and mascarpone to room temperature
- Mash 3–4 very ripe bananas (with a fork, do not puree - chunks are good)
- Whisk together dry ingredients (flour, baking soda, salt + cinnamon, if using)
- Grease a loaf pan and line with a parchment sling
- Preheat oven to 350°F
Ingredients
Wet Ingredients
- 7 tablespoons grass-fed unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs + 1 egg white
- 1 teaspoon vanilla extract
- 3–4 very ripe bananas, mashed (1 1/2–2 cups total)
- 1/2 cup heavy cream
- 1/4 cup mascarpone
Dry Ingredients
- 1 3/4 cups Italian 00 flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional
- 1/2 cup chopped walnuts
- 1/2 teaspoon cinnamon
Instructions
Beat softened butter for about 30 seconds, then add granulated and brown sugar.
Mix 2–3 minutes until light and fluffy.Add eggs, egg white, and vanilla.
Mix just until combined.Mix in mascarpone on low speed until incorporated.
(It may look slightly lumpy — this is normal and melts as it bakes.)Add mashed bananas and fold gently by hand or on low speed.
Avoid blending or whipping to keep the crumb light.In a separate bowl, whisk together flour, baking soda, and salt.
Add one-third of the flour and mix gently.
Add half the heavy cream and mix.
Repeat, ending with the remaining flour.
Mix only until just combined.Fold in walnuts, if using.
Pour batter into prepared pan and smooth the top.
Bake 55–65 minutes, tenting loosely with foil during the last 15 minutes if the top browns too quickly.The loaf is ready when a toothpick comes out with moist crumbs or when the internal temperature reaches about 200°F
(It’s an extra step, I know — but using a thermometer really helps prevent overbaking.)
Cool in the pan for 10 minutes, then lift out to cool completely.
⭐ Science Bite
Italian 00 flour is milled more finely than standard U.S. all-purpose flour and is often made from softer wheat varieties, resulting in lower gluten strength and a more delicate crumb. European wheat production is also subject to stricter pesticide regulations, which may influence how some people tolerate wheat-based foods. While not a low-gluten option, differences in wheat variety, milling, and regulation may help explain why some individuals find European-style flours easier to digest.
Serving Tip
Warm a slice in the microwave for 10–12 seconds to soften the crumb and enhance moisture.
Spread a spoonful of leftover mascarpone on top (you have it anyway!) while the bread is warm and let it melt slightly.
Storage
Store at room temperature for 2–3 days or refrigerate up to 1 week.
The loaf stays especially moist on day two. turning especially moist on day two.
