This banana bread is nothing like you had tried before. This is soft , light and airy. The regular banana bread that is commonly available in stores, or even those that are homemade is soft, moist and dense. I had done this type of banana bread several times with this same recipe. I like it too, it taste great!
This time, I want to try something new. A soft, light and fluffy banana bread like a sponge cake texture. To achieve this, I used the cake method instead of the regular banana bread method of mixing the wet ingredients, mixing the dry ingredients and the combining the two. These are the three changes that I did.
- Beat the egg yolk with the oil and sugar until pale and fluffy.
- Whisk the egg white (with cream & tartar and sugar) until stiff peaks
- Fold the stiff peaks egg white to the egg yolk and flour mixture
These 3 changes made the batter light, resulting to a texture similar to sponge cake. When you pushed your fingers on top of the bread, it will create a dent then will immediately springs back. The loaf itself is light when you pick it up, and the texture is not dense.
You might be having second thoughts doing this, but I guarantee you, it’s worth a try. You might even end up liking this better than the regular banana bread. It’s always good to have some variation from time to time. If you prefer the regular moist and dense banana bread texture, check my Chocolate Chip Banana Bread post. Let’s get started!
Note: Click on the photo to see description
This is a small batch recipe, for a larger batch, just double the ingredients. For a moist and dense banana bread texture, please check my Chocolate Chip Banana Bread post. This uses the regular quick bread method.
- 1/2 cup (120 ml) mashed ripe bananas (about 1 large banana)
- 1/2 teaspoon baking soda
- 1/4 cup (60 ml) plain greek yogurt
- 1/8 cup (30 ml) cocunut oil , canola, vegetable, or corn oil
- 6 tbsp (83 grams) Palm Sugar OR light brown sugar
- 1 large egg or 2 large (60 grams) egg whites
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (65 grams) all-purpose flour
- 1/4 cup (33 grams) whole wheat flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 cream of tartar
- 1 tsp granulated sugar
- 1/4 cup Hershey’s dark chocolate chips (Bigger Batch : 1/2 cup) – optional
- 2 tbsp chopped pecans (Bigger Batch : 1/4 cup) – optional
Note: I am not endorsing any brand, you can use any brand that you like. The links are just to give you idea of what I used for the recipe.
Do you see those small holes like pockets? That’s a sign that the bread is spongy, soft and light. This is the effect of the changes that I did. You can also add chopped nuts on top, or more chocolate chip will work too. I added palm sugar and flour with the chopped nuts, but chopped nuts will do just fine.
- Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Spray a 6.5 x 3.5 inch (16 x 8 cm) loaf pan OR 8 x 4 inch (20 x 10 cm) loaf pan with a non-stick vegetable cooking spray.
- Banana Mixture: In a large bowl, use a fork to mash bananas. Then add baking soda and yogurt. Allow to sit while you prepare the rest of the batter. It will start to bubble, that’s ok.
- Egg yolk and Oil Mixture: Meanwhile, in a separate bowl, using hand mixer or a whisk, mix together the oil, sugar, egg yolk and vanilla until pale and fluffy, 3-5 minutes.
- Flour Mixture: In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.
- Egg whites Mixture: Using a hand mixer, whisk the egg white until frothy, about 1 minute. Add cream of tartar and 1 tsp sugar continue whisking until stiff peaks, 2-3 minutes.
- Combine the banana mixture with the oil & egg yolk mixture and then add to the flour mixture. Stir just until all the ingredients are moistened.
- Fold the stiff egg whites, do not over mix. Stop once fully incorporated in the batter.
- Pour into the prepared pan and smooth the top. Add chopped nuts on top. Lightly press the nuts into the batter, so that it sticks to the batter when it bakes.
- Bake for about 20 – 23 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove from oven and place on a wire rack to cool.
Makes 2 small loaf or 1 big loaf
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe adapted from: Joy of baking (with my own modifications).