Flour's Famous Banana Bread
I have tried many recipes for banana bread but this one tops the list and it is simply amazing. The banana bread is moist, not too sweet, and perfect to eat for breakfast or as a late night snack.
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons sugar
1/2 cup canola oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
3/4 cup walnuts, toasted and chopped (I omitted these because Ariyana has a nut allergy)
Makes one 9-inch loaf
Set oven to 325 degrees F and butter a 9-by-5-inch loaf pan.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche or sour cream, and vanilla and mix on low speed just until combined. Using a rubber spatula fold in flour mixture and nuts. Pour into a lined loaf pan and bake for about an hour or until golden brown on top and the center springs back when you press it.
The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.