It's funny how we, Americans, call this, banana bread, while the French call it cake à la banane. I think they have a point.
My family, on both sides of the Atlantic, loves this banana bread's moist texture and simple flavor. No need for extra nuts or chocolate chips! The loaf should form a crack down the center as it bakes – a sign the baking soda is doing its job.
Makes 1 large loaf
- 1 cup sugar = 190 g de sucre
- ¼ cup butter, softened = 60 g de beurre, ramolli
- 3 ripe bananas, mashed = 3 bananes bien mûres, écrasées
- ¼ cup milk = 60 ml de lait
- ¼ cup low-fat sour cream or greek yogurt = 30 g de crème fraîche ou de yaourt grec
- 2 large egg whites = 2 blancs d'oeuf
- 2 cups all-purpose flour = 240 g de farine
- 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude (en pharmacie)
- ½ teaspoon salt = ½ cuillère à café de sel
Preheat oven to 350F/180C.
Combine sugar and butter in a bowl; beat at medium speed until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
In a separate bowl, combine flour, baking soda, and salt; stir well.
Add dry ingredients to creamed mixture, beating until blended.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray and bake for 50 to 55 minutes. Let cool in pan 10 minutes, remove from pan and cool completely on a wire rack.