Flour's Famous Banana Bread
Author: 
Recipe type: Quick Breads
Prep time: 
Cook time: 
Total time: 
Serves: 1 large loaf
 
This recipe comes from Boston's Flour Bakery & Cafe. It's a keeper!
Ingredients
  • 1½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (the original recipe calls for ¼ teaspoon)
  • ½ teaspoon salt
  • 1 cup plus 2 Tablespoons sugar
  • 2 large eggs
  • ½ cup canola oil
  • 3½ bananas, very ripe, mashed (approx. 1⅓ cups)
  • 2 Tablespoons creme fraiche or sour cream
  • 1 teaspoon vanilla extract
  • ¾ cup walnuts, toasted and chopped
Instructions
  1. Heat oven to 350 degrees. Butter a 9 by 5-inch loaf pan. In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
  2. Using a stand mixer fitted with the whip attachments (or a handheld mixer) beat together the sugar and eggs on medium speed for about 5 minutes or fluffy (if you use a handheld mixer, this same step will take about 8 minutes).
  3. On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the mashed bananas, creme fraiche or sour cream and vanilla. Mix on low speed until blended.
  4. Using a rubber spatula fold in the flour and the nuts just until thoroughly combined. No flour streaks should be visible and the nuts should be evenly distributed. Pour the batter into the prepared loaf pan (or pans) and smooth the top.
  5. Bake for 1¼ hours, or until golden brown on top and the center springs back when you press it. If you finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the pan on a wire rack for at least 30 minutes and then pop it out of the pan to finish cooling.
  6. The banana bread can be stored tightly wrapped in plastic wrap at room temperature for us to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.
  7. Personal Note/Changes: I increased the cinnamon to 1 teaspoon, baked the loaves in mini loaf pans and kept in the freezer for a full month. If making muffins, the batter will make 16 large muffins - baking time 25 minutes. If making mini loaves, recipe produces 6 small loaves, baking time approx. 30 minutes.
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/11/30/flours-famous-banana-bread/