banana bread

This banana bread is the best I've ever made. The recipe comes from the famous Boston bakery, Flour.

Banana Bread
From Gourmet, August 2003

3 1/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
4 large eggs, at room temperature for 30 minutes
2 1/3 c. sugar
1 c. vegetable oil
3 c. coarsely mashed very ripe bananas, about 6 large
1/4 c. creme fraiche (or substitute whole milk or greek yogurt)
2 tsp. vanilla
1 1/3 c. walnuts, toasted and chopped

Preheat oven to 350 degrees. Butter two 9x5 inch metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 c. flour, baking soda, cinnamon, and salt into a bowl.

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.

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.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.