This is my favorite recipe for banana bread, and it comes from the Perfect Light Desserts cookbook. Lucy loves all bread products, so I try to have muffins or bread made at all times, particularly with fruit in them, to add to her otherwise picky diet. The key to great banana flavor is to use very ripe bananas - you know, the ones with brown spots!
Banana loaf cake
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 large egg whites
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 1/2 cups mashed bananas (about 5 large, very ripe bananas)
One 9 x 5 x 3 -inch loaf pan, sprayed with vegetable cooking spray and the sprayed surface
coated with fine, dry breadcrumbs
Stir together the flour, baking powder, baking soda, and cinnamon.
In a medium mixing bowl, whisk the egg whites to break them up, then whisk in the sugar and the brown sugar. Whisk in the butter and vanilla, followed by the mashed bananas.
Sift the flour mixture over the banana mixture and thoroughly fold it in. Scrape the batter into the prepared pan and smooth the top.
Bake the cake until a toothpick inserted in the center comes out clean, about 55-65 minutes. (I cover mine with foil after 40 minutes to prevent the top from browning too much).
Cool the cake in the pan on a rack for 10 minutes, then unmold it and cool completely on a rack.
Storage: Keep the cake wrapped in plastic at room temperature after it has cooled. For longer storage, double wrap and freeze for up to a month.
