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Banana Bread

Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
3 large very ripe bananas, mashed (about 1½ cups)

This is just with some notes and small changes.
Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes (mix for at least 4 minutes, read below for more). Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Scrape batter into prepared pan; smooth top. I literally bang my pan on my counter to get rid of large air bubbles on the batter. I’ve gotten it to cook even this way.
60–65 minutes, but I go to 70 sometimes 75 depending on how dark I want it (Maillard is your friend). Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.
Gluey bottom fixes: 4 minute mix time helps with mixing small air bubbles into batter and helps it cook evenly. Reducing the banana amount also helps. The original recipe called for 4 bananas but I think they added too much water to the mix which results in a gluey part.

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