5 tablespoons butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
2 very ripe bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
Zest of one lemon
1/2 cup heavy cream
1/3 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit and spray the bottom only of a loaf pan with non-stick cooking spray.
Beat butter in the bowl of a stand mixer until light and fluffy. Add granulated sugar and brown sugar and beat well for about 5 minutes. Add egg, egg whites, and vanilla and beat until well blended. Add mashed banana and beat on high for 30 seconds.
Combine flour, baking soda, salt, baking powder and lemon zest in a large bowl. Add flour mixture to butter and sugar mixture in the mixing bowl, alternately with cream, ending with the flour mixture. Add pecans to the batter and mix well.
Pour batter into prepared loaf pan. Bake until the bread has risen slightly ,the top is nicely browned, and a toothpick inserted into the center comes out clean. Bake for about 1 hour and 15 minutes.
Cool bread in pan on wire rack for 20 minutes before removing bread from the loaf pan and cooling completely on a wire rack.