Ingredients
Method
- Preheat the oven to 350°F and grease the bottom of a 9-inch round pan with non-stick cooking spray.
- Beat the butter in a large bowl with an electric mixer until the consistency is light and fluffy.
- Add the granulated and brown sugars, then beat until the mixture is well combined.
- Incorporate the egg, egg whites, and vanilla, then blend thoroughly.
- Mix in the mashed bananas and beat the batter on high speed for 30 seconds.
- Combine the flour, baking soda, salt, and baking powder in a separate bowl.
- Add the flour mixture to the butter mixture alternately with the cream, finishing with the flour mixture.
- Fold in the walnuts until evenly distributed.
- Pour the batter evenly into the prepared 9-inch round pan or a loaf pan.
- Bake for approximately one hour until golden brown and a toothpick inserted near the center comes out clean.
Nutrition
Notes
Banana Ripeness: I always wait until my bananas are deeply speckled or even completely black because that extra sugar content is what makes this bread so moist and fragrant.
Ingredient Variations: You can easily swap the walnuts for pecans or leave them out entirely if you prefer a smoother texture, though I personally love the crunch they provide.
Avoiding Toughness: I make sure to fold in the flour and cream gently by hand at the very end to ensure the loaf stays light and airy rather than dense.
Storage Secrets: This bread stays incredibly fresh for several days if you wrap it tightly in foil, but I often find it tastes even richer on the second morning after the banana flavor has fully developed.
Serving Ideas: I highly recommend warming a slice in a pan with a little bit of butter until the edges get crispy, which creates a wonderful contrast with the soft center.
Pan Options: If you decide to use a traditional loaf pan instead of the round pan, just remember that it might need a few extra minutes in the oven to bake all the way through the center.