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Neapolitan Banana Bread Recipe

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This Neapolitan Banana Bread Recipe has vanilla bean batter, strawberry batter, and chocolate batter to make your banana bread extra special.

Side view of cut Neapolitan Banana Bread

This Neapolitan Banana Bread Recipe is just another twist on banana bread.

I have quite a few on this blog.

Quite a few.

I have after all been blogging for going on 17 years.

So a lot of banana bread recipes should be expected.

A lot.

Side view of whole Neapolitan Banana Breads with glaze dripping down

Yet, I keep up buying bananas in bulk and so I keep needing to find ways to use them up.

And so do you, since banana bread recipes are one of the most looked up recipes of all time on this blog.

Probably of any blog. 🙂

We really do overestimate how many bananas we will eat. 😛

So today I combined by love of Neapolitan ice cream and banana bread.

Which not only makes for a tasty bread but a pretty one as well.

Side view of cut Neapolitan Banana Bread

Is this bread or is this cake?

It could got either way honestly.

We could call this a pound cake.

But when we call it a bread it’s healthier. 🙂

And you can eat it for breakfast.

Technically, you can eat pound cake for breakfast but people tend to judge more when you do.

Overhead shot of loaf with three pieces cut and scattered out in front.

This is not a super banana flavored banana bread.

Which sounds dumb, but you know what I mean.

This only uses two bananas.

And it has vanilla, chocolate, and strawberry added into the flavor mix.

So don’t expect super banana flavor is all I’m saying.

Overhead shot of single piece of Neapolitan Banana Bread

What if I don’t have freeze dried strawberry powder?

Get some.

Really.

It works so great for baking.

But if you forsure can’t get it then you can sub in some strawberry jam for the powder.

It won’t have as much strawberry flavor but it can work in a pinch.

Just use the same amount of jam that you would powder.

If you use too much jam it will mess up the moisture content of the bread.

Overhead of full loaves being glazed on a wire rack with glaze dripping down

There are three different glazes for this recipe.

You can use all three.

Or you can pick just one…you favorite of the three flavors.

But I prefer all three because I like the look of using all three.

I went with a third, a third, and a third.

Just like the ice cream.

But if you want to get creative and do swirls or whatever I say go for it.

You want a thick glaze because you want to try and get the glaze to stay where it is for the most part.

Want to try and not let it run together as best you can.

Note that the vanilla glaze tends to be runnier than the other two because there are no added cocoa powder or strawberry powder.

So you may need to add an extra TBSP of powdered sugar to the vanilla glaze to keep it the same thickness as the other two glazes.

Neapolitan Banana Bread cut with one slice down

While I used mini loaves (my preference) I did give directions for both mini loaves and one large loaf.

I always prefer mini because you can give more loaves away that way.

Plus, mini is just cuter. 🙂

And as always it’s a great day to order my cookbook.

Overhead view of three slices of Neapolitan Banana Bread

Want more Banana Bread Recipes?

Chocolate Chocolate Chip Sourdough Banana Bread

Fruity Pebbles Banana Bread

Dark Chocolate Sea Salt Caramel Banana Bread

Banana Berry Bread

Cereal Milk Banana Bread

Neapolitan Banana Bread Recipe

Neapolitan Banana Bread Recipe

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 TBSP baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream
  • ½ cup mascarpone cheese
  • 6 ounce unsalted butter, at room temperature
  • 1 tsp vanilla bean paste
  • 1 cup sugar
  • 2 large eggs
  • 2 fully ripe bananas, pureed
  • 3 TBSP unsweetened cocoa powder
  • 1/3 cup mini chocolate chips
  • 3 TBSP freeze dried strawberry powder
  • For the Chocolate Glaze:
  • 1 1/2 cups powdered sugar
  • 2 TBSP unsweetened cocoa powder
  • 3 TBSP milk (more if need thinner)
  • For the Vanilla Glaze:
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla bean paste
  • 3 TBSP milk (more if need thinner)
  • For the Strawberry Glaze:
  • 1 1/2 cups powdered sugar
  • 2 TBSP freeze dried strawberry powder
  • 3 TBSP milk (more if need thinner)

Instructions

  1. Preheat oven to 350F.
  2. Grease and flour a 9-x-5-3-inch loaf pan or four mini pans.
  3. Sift flour, baking powder, baking soda and salt into a medium bowl and set aside.
  4. Combine the sour cream and mascarpone cheese in a small bowl and set aside.
  5. 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.
  6. Slowly add the sugar, 1 TBSP at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy and creamy white in color.
  7. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  8. Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.
  9. Add one third of the flour mixture to the batter and beat until it is just incorporated.
  10. Add one third of the mascarpone cheese mixture and mix until just incorporated.
  11. Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next.
  12. Fold in the bananas and mix until just incorporated.
  13. Divide the mixture up among three medium bowls.
  14. In the first bowl add the 3 TBSP unsweetened cocoa powder and the chocolate chips and mix until thoroughly combined.
  15. In the second bowl add the 3 TBSP freeze dried strawberry powder and mix until thoroughly combined.
  16. Leave the third bowl alone.
  17. If doing the single large loaf layer the chocolate, then vanilla, and then strawberry batter. If doing the minis use a mini scoop to scoop four scoops of chocolate in each one, four of vanilla in each one, and four of strawberry in each one.
  18. Bake for 1 hour and 15 minutes for the large loaf or 40-45 minutes for the mini loaves.
  19. Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Will keep for one week in fridge or 3 weeks in freezer without glaze.
  20. For the Chocolate Glaze:
  21. Mix all the ingredients together. You want a thicker glaze. But if too thick, add more milk to thin. Pour over one third of the the loaf or mini loaves.
  22. For the Vanilla Glaze:
  23. Mix all the ingredients together. You want a thicker glaze. But if too thick, add more milk to thin. Pour over one third of the the loaf or mini loaves next to the chocolate glaze.
  24. For the Strawberry Glaze:
  25. Mix all the ingredients together. You want a thicker glaze. But if too thick, add more milk to thin. Pour over one third of the the loaf or mini loaves next to the vanilla glaze.
  26. Let glazes set up, about 30 minutes to an hour.
© Peabody

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Comments

  1. I hope u have a speedy recovery Peabody and have a fantastic Easter!
    This neapolitan banana bread looks yummy but I think a spumoni bread would be even better! Hint Hint
    Lol I like pistachio more than vanilla!

    Reply

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