Flour Bakery's Famous Banana Bread
 
Ingredients
  • 1-1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup plus 2 Tablespoons sugar
  • 2 eggs
  • ½ cup canola oil
  • 1-1/3 cups mashed very ripe bananas (about 3-1/2 bananas)
  • 2 Tablespoons creme fraiche or sour cream
  • 1 teaspoon vanilla extract
  • ¾ cup walnut halves, toasted and chopped
Instructions
  1. Heat oven to 325 degrees. Butter a 9-by-5-inch loaf pan; set aside.
  2. In a bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
  3. In bowl of electric mixer, beat together the sugar and eggs on medium speed for 5 minutes, or until light and fluffy.
  4. On low speed, slowly drizzle in the oil. Don't pour it in all at once. Add the bananas, creme fraiche, and vanilla, and continue to mix on low speed just until combined.
  5. Using a rubber spatula, fold in the flour mixture and the nuts until combined. Pour batter into prepared pan and smooth the top.
  6. Bake for 1 hour to 1-/4 hours or until golden on top and the center springs back when you press it. (mine was ready in 1 hour). If your finger sinks when you poke the bread, it needs to bake just a little longer.
  7. Let the bread cool in the pan on a wire rack for about 30 minutes, then remove from pan and let cool completely. When cooled, wrap in plastic wrap and store at room temperature for up to 3 days, or frozen for 3 weeks.
  8. Note: like most banana breads, they become even more moist if wrapped and let sit for 1 day. This bread is so good and really moist!
Recipe by The Culinary Cellar at https://theculinarycellar.com/flour-bakery-and-cafe/