Butterscotch-Banana Cake

adapted from The Secrets of Baking

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup all-purpose flour
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup buttermilk
• 1⁄2 cup mascarpone cheese
• 6  ounces unsalted butter, at room temperature
• 1⁄2 teaspoon ground cinnamon
• 1  cup sugar
• 2  large eggs
• 3  fully ripe bananas, mashed
• 1⁄2 cup  butterscotch chips

Directions

1. Preheat oven to 350°F Grease and flour a 9-x-5-3-inch loaf pan. Make sure to grease and flour, do not skip this step!
2. Sift flour, baking powder, baking soda and salt into a medium bowl and set aside.
3. Combine the buttermilk and mascarpone cheese in a small bowl and set aside. In a separate bowl beat eggs then combine them to the buttermilk & mascarpone mixture.
4. Using a standing mixer fitted with a paddle attachment beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar beating continuously on high speed.
5. The mixture should be light, fluffy and creamy white in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
6. Add one third of the flour mixture to the batter and beat until it is just incorporated.
7. Add one third of the mascarpone cheese mixture and mix until just incorporated.
8. Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next.
9. Fold in the mashed bananas and butterscotch chips.
10. Pour the batter into prepared pan. Bake for 1 hour and 15 minutes.
11. Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Serve warm or at room temperature.