This Walnut Banana Sponge Bread is nothing like you had tried before. This is soft , light and airy, almost like a sponge cake texture. This is definitely a different twist in the traditional dense banana bread, it is different in a good way. The process involves whisking the egg whites before folding it into the batter thus giving the airy sponge texture in the bread.

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

For a moist and dense traditional banana bread texture, please check my Chocolate Chip Banana Bread post. This uses the regular quick bread method.

Ingredients:

• 1/2 cup mashed overripe Banana (about 1 large banana)
• 1/2 teaspoon Baking Soda
• 1/4 cup Sour Cream or plain greek yogurt – at room temperature
• 2 tablespoon Flavorless Oil
• 7 tablespoon Brown Sugar
• 1 large Egg – room temperature ( Yolk and White separated)
• 1/2 teaspoon pure Vanilla Extract
• 3/4 cup All-Purpose Flour
• 1/4 teaspoon ground Cinnamon (optional)
• 1/2 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1/8 teaspoon Cream of Tartar
• 1 teaspoon granulated Sugar
• 1/3 cup Hershey’s dark chocolate chips (set aside 3 tablespoon and chop it into smaller pieces while leaving few whole pieces for topping)
• 3 tablespoon chopped Walnut (set aside 1 tablespoon for topping)

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.

Instructions:

1. 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.
2. 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.
3. 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.
4. Dry Mixture: In another large bowl, whisk together the flours, baking powder, ground cinnamon and salt.
5. Egg White Mixture: Using a hand mixer, whisk the egg white until frothy (bubbly) about 30 seconds then add cream of tartar. Whisk until stiff peaks, about 2-3 minutes.
6. Mix: 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. Add chocolate chips and Walnut and mix to distribute. Fold the stiff egg whites, do not over mix. Stop once fully incorporated in the batter.
7. Pour into the prepared pan and smooth the top.
8. Toppings: Chop 2 tablespoon of chocolate chips into smaller pieces and sprinkle on top, followed by the remaining 1 tablespoon whole chocolate chips. This will give a nice texture on top. You can definitely skip the chopping but that simple additional step gave a nice finish so I encourage you to go for it. Add chopped Walnuts nuts on top. Lightly press the nuts and chips into the batter so that it sticks to the batter when it bakes.
9. Bake at 350F for 28 minutes or until a toothpick inserted in the center of the loaf comes out clean. Push the pan back and forth, the center should not giggle when you push the pan, and it should spring back when you press your fingers on it.
10. Cool: Remove from oven and place on a wire rack to cool.

Makes 1 Loaf (7-inch)

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