Banana Bread Recipe, by Abby
About once a week, my husband’s grandmother will produce an early morning delivery of anywhere from 3-8 bananas. Nothing said, nothing asked for in return, just bananas. Now, we both love bananas, but this does lead to me needing to get creative in the kitchen to keep up with the fruitful supply. One morning while looking for ideas and recipes online, I stumbled across this gem from Boston’s Flour Bakery. As a recent transplant from Beantown, I couldn’t wait to see if I could reproduce the yumminess of my former favorite baked-goods spot! This recipe is delicious, easily adaptable, and (so far) fool-proof!! Enjoy!
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar **You can cut WAY back on the sugar – I used ½ c. brown sugar instead**
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons crème fraiche or sour cream **I used Greek yogurt**
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
** adding a little orange zest really brightens up the flavor!!**
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, crème fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Let cool about 1 hour before slicing.