Breakfast Breads: Flour Bakery's Famous Banana Bread

By SharonE

My absolute favorite banana bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup oil
• 3 1/2 bananas, very ripe (black skins), mashed
• 2 tablespoons creme fraiche, sour cream or greek yogurt
• 1 teaspoon vanilla extract
• 2/3 cup walnuts, toasted and chopped (optional)

Preparation

Step 1

Set oven to 325 degrees F with rack in middle position. Line the bottom of a 9x5 loaf pan with parchment paper. No need to grease pan. Or, if you don't have parchment, butter the pan.

Sift together the flour, baking soda, cinnamon and salt in small bowl. Beat sugar and eggs in a stand mixer on medium speed with a whip attachment until light and fluffy, about 6 minutes (10 minutes if using hand mixer). On low speed, slowly drizzle the oil over 1 minute (yup, really slowly so you don't burst the air you just created). Add mashed bananas, creme fraiche, and vanilla, still on low speed. Using a rubber spatula, fold in dry ingredients and nuts, if using, JUST until combined. Pour into the lined loaf pan, smooth top and bake for about 60-75 minutes until loaf springs back upon light touch or toothpick comes out clean when inserted into loaf. Cool in pan for 30 minutes. Finish cooling on rack.

Will last 3 days at room temperature or frozen up to 2 weeks.

By the way, did you know that you can easily make your own creme fraiche? Mix 1 cup heavy cream with 1 tbs. buttermilk, cover with plastic wrap and leave out at room temperature for at least 10 hours. If still not thick, give it a stir and check every hour until it is a good consistency (should be somewhat thick). Cover tightly and refrigerate...it will firm up once cold. Will last 2 weeks.