Flour Bakery’s banana bread recipe is the best banana bread recipe I’ve ever tried. It makes a deliciously moist and flavorful loaf. I think that the secret to its moistness is the addition of a little creme fraîche or sour cream.
You need very ripe bananas to get the best flavor and texture.
Not only does this recipe make great banana bread, it makes great bread using other fruits. I’ve adapted the recipe this way and that, substituting fruit and spices with abandon. When a recipe can survive that sort of abuse, it’s a great recipe.
Ingredients
- 1 1/2 cups flour
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons sugar
- 2 eggs
- 1/2 cup canola oil
- 3 or 4 ripe bananas, well mashed
- 2 tablespoons sour cream or creme fraîche
- 1 teaspoon vanilla
- 1 cup walnuts
Directions
Butter a 9 x 5 inch loaf pan.
Preheat the oven to 325 degrees.
Sift the flour, cinnamon, baking soda and salt together and set aside for later.
Mash the bananas very well. They will look similar to the previous photo.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending it until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the mashed bananas, sour cream and vanilla to the sugar, eggs and oil and blend on a low speed until just incorporated.
Fold in the dry ingredients. When blended, fold in the nuts.
Pour the batter into the loaf pan. Bake for approximately 1 hour. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pan for about 30 minutes. Transfer it from the pan to a cooling rack and cool a little longer.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it.
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