This is the banana bread recipe I’ve relied on for many, many years. When I lived on Guam, crème fraîche was almost impossible to find (maybe it’s easier now), so I always used sour cream instead — and it works beautifully.

The key step is whisking the eggs and sugar until the mixture turns pale yellow and forms a ribbon when you lift the beater from the bowl. I usually use my stand mixer, but you don’t have to. Just remember: once the dry ingredients go in, switch to a spoon and mix gently. Do not overmix.

I think part of why I make this so often — besides the fact that my youngest loves it — is the way it fills the whole house with a warm, homey scent.

And a little side note: Flour is a bakery in Boston. When we were there last year, I really wanted to stop in, but the lines outside were always so long, and our schedule was too tight. Definitely on my list for next time.

Flour’s Banana Bread

Ingredients

  • 1 2/3 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, mashed

  • 2 tablespoons creme fraiche or sour cream

  • 1 teaspoon vanilla extract

  • 2/3 cup walnuts, toasted and chopped

Instructions

1.        Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

2.        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, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

 

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