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chocolate chips flour baking powder baking soda salt sour cream Mascarpone cheese unsalted butter cinnamon granulated sugar egg banana sifter Mixing bowls attachment
Viewed: 23 - Published at: a year agoIngredients
- 1/2 cup mini bittersweet chocolate chips
- 1 1/8 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1/4 cup sour cream
- 1/4 cup mascarpone cheese, warmed to room temperature
- 6 tablespoons ( 3/4 stick) unsalted butter, warmed to room temperature
- 1/4 teaspoon cinnamon; ground
- 1/2 cup granulated sugar
- 1 large whole egg, warmed to room temperature
- 1 large ( 1/2 cup) banana, ripe, pureed
- Sifter
- Four mixing bowls
- Stand mixer fitted with the paddle attachment or hand mixer
Method
- Prep: Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the batter.
- Preheat the oven to 350F.
- Prepare a 9 x 5 x 3 loaf pan by coating it entirely with softened butter using a pastry brush.
- Then, pour a handful of flour into the pan.
- Invert the pan over the sink, shaking out any excess flour.
- Mix a handful of flour into the chocolate chips to coat them (this ensures that the chocolate chips dont all end up at the bottom of the loaf).
- Sift together the flour, baking powder, baking soda, and salt.
- Combine the sour cream and mascarpone cheese in a bowl with a spatula.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), cream together the butter and cinnamon on high speed (you can always do it by hand, too).
- Gradually add in the sugar, about 1 tablespoon at a time.
- Continue to beat until the mixture is light in color and fluffy in texture.
- Stop the mixer and scrape down the sides of the bowl.
- Then, turn the mixer back on to medium speed and add in the egg.
- (The mixer should remain running on medium speed through step )
- Add 1/3 of the flour mixture to the mixing bowl, beating until just incorporated.
- Add 1/3 of the sour cream-mascarpone mixture to the mixing bowl until it is just barely incorporated.
- Alternate adding in the rest of the flour and sour cream-mascarpone mixtures to the mixing bowl.
- Turn off the mixer.
- Using a spatula, fold in (see Notes) the pureed bananas and the miniature chocolate chips.
- Do not overmix.
- Bake at 350F for 50 minutes, or until a toothpick inserted into the center of the pound cake comes out clean.