Banana Bread

12 ingredients
5 steps

Ingredients

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs at room temperature for 30 minutes
  • 2 1/3 cups sugar
  • 1 cup vegetable oil (substitute apple sauce)
  • 3 cups coarsely mashed very ripe bananas (6 large)
  • 1/4 cup creme fraiche (Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Makes about 1 cup.)
  • 2 teaspoons vanilla
  • 1 1/3 cups walnuts (4 oz), toasted and chopped
  • Special equipment: a standing electric mixer

Directions

  1. 1
    Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
  2. 2
    Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
  3. 3
    Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, creme fraiche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
  4. 4
    Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
  5. 5
    Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

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