Very Buttery Banana Nut Bread
Submitted by cindyd4444
Ultra-rich banana nut bread with a full cup of butter and folded egg whites for the lightest crumb. Golden, tender, and impossibly moist from the double banana-butter combo.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis recipe doesn’t hold back on the butter. A full cup gets creamed with sugar for a richness that makes every slice taste like cake rather than quick bread.
The secret to keeping it light despite all that butter? Folded-in egg whites, beaten separately and gently incorporated at the end for an airy texture.
Overripe bananas (the kind with mostly black skin) bring intense banana flavor and natural sweetness, while chopped pecans add crunch.
This bread is special occasion material: rich enough for dessert, elegant enough for brunch guests.
Pro Tips
- Separate eggs carefully (any yolk in the whites prevents proper whipping)
- Beat egg whites to soft peaks before folding into batter for maximum lift
- Use very overripe bananas for the deepest flavor and moisture
- Fold baking soda into mashed bananas first so it distributes evenly
- Check doneness with a toothpick at 30 minutes to avoid overbaking
Ingredients
Directions
Cream margarine and sugar; add egg yolks (only) and salt. Add flour and blend. Combine soda with the mashed bananas. Fold in well-beaten egg whites. Add nuts.
Pour into 2 small or 1 large greased loaf pans. Bake at 350 degreees for 30 to 40 minutes or until toothpick inserted in center comes out clean.
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