Friday, March 11, 2011

Banana Bread

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.


  1. Miam ! En France, on trouve le bicarbonate de soude facilement en supermarché, rayon droguerie. ;)

  2. Merci pour l'info, Edith! Il y a qq annees je n'en avais trouve qu'en pharmacie!

  3. best banana bread ever, maintenant je fais la creme vanille avec les jaunes d'oeuf! trop fort!

  4. Recette toujours aussi bonne après trois fois! Merci Emmy