A delightful twist on the classic banana bread, featuring a moist texture and a nutty crunch.
Preheat your oven to 350°F (175°C) and grease a loaf pan with non-stick spray.
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, cream the butter until light and fluffy using an electric mixer.
Softened butter works best for creaming.
Add the granulated sugar and light brown sugar to the butter and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Mix in the egg, egg whites, and vanilla extract until the mixture is smooth.
Add the eggs one at a time for better incorporation.
Mash the bananas and mix them into the batter on high speed for 30 seconds.
Use overripe bananas for a sweeter flavor.
In another bowl, whisk together the flour, baking soda, salt, and baking powder.
Sift the dry ingredients for a lighter texture.
Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Fold in the chopped walnuts until evenly distributed.
Toast the walnuts beforehand for a richer flavor.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cooling the loaf ensures it sets properly and slices cleanly.
Continua nella nostra app per un'esperienza migliore
