Banana Bread
I am not sure if I ever shared this but I do not like fruit in food, so this recipe never appealed to me. However, in my house the recipe kept coming into conversations. I decided that I would make it and I am so glad I did! This bread is so delicious and so moist without being wet. I have tried other recipes to please my better half and every time it was either too wet, not enough banana flavor, something just was not right. This bread answered all those complaints. The perfect amount of banana flavoring, moisture without wetness, and the perfect density.
When I was thinking about what would go with banana bread, first, I was thinking a cup of Joe, but after tasting it, this bread is perfect with a cup of tea and relaxing on the couch with your legs up like a queen. Take it from me when your husband/wife taste this bread they will want to treat you like a queen, so milk it up while it last. J
Okay, enough about how good this bread is let us get to the recipe. When you read the recipe, it may seem like many steps but do not skip any because each step helps make this bread so great. Also, I had to pull out my scale for this recipe because measuring cups did not give me the accurate measurements that this recipe called for. If you do not have a scale, you can always find one for under $20.00.
Have fun baking!
Flour’s Famous Banana Bread
Makes: One 9-inch loaf
Prep Time: 10-12 minutes
Bake Time: 1 to 1¼ hours*
Ingredients:
1½ cups (210 grams) unbleached all-purpose flour
1 tsp. baking soda
¼ tsp. ground cinnamon
½ tsp. kosher salt
1 cup plus 2 tbs. (230 grams) granulated sugar
2 eggs
½ cup (100 grams) canola oil
3½ very ripe, medium bananas,
Peeled and mashed (1⅓ cups mashed/ 340 grams)
2 tbs. crème fraîche** or sour cream
1 tsp. vanilla extract
¾ cup (75 grams) walnut halves, toasted and chopped
Directions:
1. Position a rack in the center of the oven, and heat the oven to 325°F. Butter a 9-by-5 inch loaf pan.
2. In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
3. Using a stand mixer fitted with the whip attachment beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy.
4. On low speed, slowly drizzle in the oil. Do not pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and does not deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, crème fraîche, and vanilla and continue to mix on the low speed just until combined.
5. Using a rubber spatula, fold in the flour mixture 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 and smooth the top.
6. Bake for 1 to 1¼ hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool on a wire rack for at least 30 minutes, and then pop it out of pan to finish cooling.
7. The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen fro up to 2 weeks; thaw overnight at room temperature for serving.
* I baked mine for 1 hour and it was done, I think if I would had did the extra 15 minutes it would have been overdone.
**This was the first time I used crème fraîche and it was not an easy find, I found it at Trader Joe’s. It has a thicker texture than sour cream and a tangier flavor too. But I plan to use it in place of sour cream in other recipes to see if there is a big difference. If you can find it, I suggest using it over sour cream for this recipe.
Thanks for stopping by!
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