A lighter Banana Bread
Marie-Annick Courtier 
A Healthier Banana Bread Recipe
I like to make my banana bread similar to a French Quatre-Quart Cake. To make this cake a little lighter, particularly with the addition of bananas, I use a mixture of cake flour and all-purpose flour instead of all plain flour. When available, I also use half powdered sugar and half regular sugar instead of regular sugar listed below. I also do not mash the bananas completely. That said, it works pretty well mashed too. Anyway, there is plenty of room to work with this recipe. Figure out what pleases your taste buds, as it is really what matters after all!
200 gr (7 ounces) unsalted butter, soft
200 g (1 cup) regular sugar
125 gr ( 1 cup) cake flour
75 gr (1/2 cup) all-purpose flour
1/4 tsp. of salt
1 sachet levure chimique (1 Tbsp. baking powder)
4 large eggs
2 tsp. vanilla extract
3 medium bananas
1/2 lemon, juiced
3/4 cup chopped walnuts
Grease and flour a large cake pan (12" x 4-1/2" x 3"). If parchment paper is available, grease first and place the parchment paper to reach the top, bottom, and sides of the pan. Preheat oven to 325°F (160°C).
Chop the bananas and sprinkle lemon juice to prevent browning. Carefully, mix slightly and set aside.
Mix the butter and sugar until creamy and pale. Add 2 eggs, vanilla, salt, half the flour, baking powder, and mix until slightly incorporated. Finish by adding the remaining eggs and flour. Mix until incorporated. Quickly fold in the banana and walnut pieces. Transfer to the prepared pan and bake for 35 to 45 minutes or until a thin pick or skewer comes out clean. The best place to check doneness is in the center of the cake. Transfer to a cooling rack. Unmold when completely cool down.
Note: If desired, you can freeze 1 or 2 slices of cake at a time. Place in plastic wrap and then in a freezer bag. The slices will stay well for a couple of months. Then, you can either defrost at room temperature (a couple of hours ahead) or place, unwrapped on a plate, in the microwave for a few seconds.
You can also use this recipe with other, non-watery fruit pieces and nuts.
Comments: If you like a lighter texture, you can add a few tablespoons of Greek Yogurt, sour cream, or crème fraîche along with the first two eggs.
