Cocoa Banana Bread

1. Prepare Loaf Pan

Start by preheating your oven to 350°F. Grab a 9 x 4-inch loaf pan and coat it generously with nonstick cooking spray. Sprinkle the inside of the pan with ¼ cup of Demerara sugar, giving your bread a sweet and crunchy crust.

2. Combine Dry Ingredients

In a medium bowl, whisk together 1½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt. This step ensures that the dry ingredients are evenly distributed, which is key for consistent flavor and texture.

3. Cream Butter and Sugars

In a large mixing bowl, beat 6 tablespoons of room-temperature unsalted butter with ⅓ cup of granulated sugar and ¼ cup of lightly packed light brown sugar. Add 1 teaspoon of vanilla extract and continue to mix for 3 to 5 minutes until the mixture is creamy and smooth. This process incorporates air, which is crucial for a light and fluffy bread.

4. Add Egg

Crack in a large egg and beat it into the butter and sugar mixture for about 2 minutes. You'll know it's ready when the mixture returns to a light and fluffy state, an indication that it's well-aerated.

5. Combine Wet and Dry Ingredients

Gradually incorporate the dry ingredients into the wet mixture, blending slowly until just combined. Overmixing can lead to a dense loaf, so take care to stop as soon as the flour disappears.

6. Fold in Bananas and Mascarpone

Using a spatula, gently fold in 4 mashed bananas and ½ cup of mascarpone. Stir until everything is just blended, avoiding any vigorous mixing to keep the bread tender.

7. Prepare for Baking

Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Place the remaining banana, sliced lengthwise, on top of the batter and sprinkle with another ¼ cup of Demerara sugar. This topping will caramelize in the oven, adding a lovely finish to your bread.

8. Bake the Bread

Slide the pan into your preheated oven and let it bake for 90 to 100 minutes. It may take some patience, but the aroma filling your kitchen will make it worthwhile.

9. Cool and Serve

Once done, transfer the loaf to a cooling rack if you have one, and let it cool before slicing. The bread may sink a little due to the banana on top, but this adds to its rustic charm. Enjoy your cocoa banana bread fresh or store it for up to five days to savor later.