I love banana bread, especially ones that are crusty yet moist in the middle. There's nothing like it.
I saw this recipe online and apparently Chef Chang of Flour Bakery in Boston is famous for her banana bread so I thought it was worth trying. I had some leftover batter so I made some mini muffins. Don't they look scrumptious? :)
Flour Bakery's Famous Banana Bread
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
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
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Yes, 10 minutes. Stick with it folks, it will pay off.
Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla.
Sift together the flour, baking soda, cinnamon and salt.
Fold in dry ingredients.
Fold in the nuts.
Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Here's what a slice of it looks like. Hello there. :)
This recipe is a definite keeper. So good, you must try it!