My mom and I bake. A lot. After a long long day of coordinating with studios, coworkers and my little friends in the cafeteria on having pumpkin ravioli again soon (I can dream.) all I want to do is come home and have this lovely banana bread. (Recipe & sparse pics after the jump)
Some photos from my experiment. Note: The silicone cake mold is not vital in a delicious bread but pre-toasting the walnuts most definitely is unless you want to get that bittery raw taste *yuck*. Enjoy….
Best Ever Banana Bread
(via Flour Bakery of Boston/Food Network)
- 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
- 2 eggs
- 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.
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, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
In case you have never heard of Flour bakery, I started experimenting with Chef Joanne Chang’s delicious cookbook upon getting a free copy at a taping of the Martha Stewart show. Not only is her cooking delicious and precise but it inspired me to try half the baked goodness in her Boston location last time I was there. Good memories and even better banana bread.