This National Banana Bread Day (February 23), use this one technique to yield a fluffier and lighter bread, making it completely irresistible.
In honor of National Banana Bread Day (February 23), we started thinking about our best banana bread baking tips. Our food director Dawn Perry says she always adds one more banana no matter what the recipe calls for to add bolder banana flavor. That got me thinking—how else can you make a classic loaf even better, with minimal effort no matter the recipe you’re working with? I’ve found the answer.
Whipping egg whites and folding the cloud-like result into a batter is often used to make batters lighter, and it works wonders in banana bread. Most banana bread recipes call for at least two eggs; if that’s not the case, just add one more egg to your ingredients list. Separate the yolks and egg whites and set aside the yolks. Whip the egg whites in a clean, dry mixing bowl with a handheld or stand mixer on medium to medium-high speed until stiff peaks form, about 5 minutes. You’ll first start to see the egg whites foam and thicken in the first few minutes. When you're almost there, hold the whisk straight up to check on the status of the peaks. If it doesn't flop back over, you're there.
Set aside the whipped egg whites and continue with the recipe, mixing in the yolks where it calls for the eggs. Once the batter is mixed, fold in the egg whites. This should be the last step before you transfer the batter into the baking pan.
Begin by folding in about one quarter of the whipped egg whites with a rubber spatula in cutting motions. Avoid stirring at this stage so you don’t deflate the whites. Add remaining whites and fold into the batter, continuing to cut and fold with the flat side of the spatula until the whites are well incorporated into the batter (some streaks are okay). Transfer the batter into the prepared pan and bake according to the recipe directions.
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