Description
This moist and tender banana bread is naturally risen using whipped eggs instead of baking soda or baking powder. Perfect for when you’re out of leavening agents but still crave a classic, flavorful banana bread with a soft crumb.
Ingredients
Main Ingredients
- 3 very ripe bananas, mashed
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, sugar, egg yolks, and vanilla extract. Mix until the batter is smooth and homogenous.
- Add Dry Ingredients: Stir in the all-purpose flour and salt just until combined. Avoid overmixing to maintain a tender crumb.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites using a mixer until stiff peaks form to create a natural leavening effect.
- Fold Egg Whites: Gently fold the whipped egg whites into the banana batter in two additions, careful to keep the airy texture and avoid deflating the mixture.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with brown spots for the best sweetness and flavor.
- Fold the egg whites gently to keep the bread light and airy.
- If the top of the bread browns too quickly during baking, tent loosely with foil to prevent over-browning.
- Store at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
