I’ve got frozen bananas. They’ve been staring me in the face, mocking me, every time I open the door to my freezer.
This week some of my Tweeps (Twitter Peeps) started discussing Banana Bread Recipes. A sign from God. So, I decided to hop on the bandwagon and join in on the conversation. This started my quest for the most Delicious Banana Bread Recipe.
I love foodnetwork’s website. Not because it takes 1,000 years to download all of the images on their home page, but because some kind citizens take time out of their hectic schedule to rate recipes they’ve tried. Therefore, every time I go hunting for a recipe on this website, I try to select recipes that have received 5 Stars. This weeks 5 star recipe is courtesy of the Flour Bakery in Boston.
FLOUR’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
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream (I’ve used both; however, I usually have sour cream on hand so I tend to use this more)
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped (Sometimes I leave these out, since the hubs is not a big fan)
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.
Serve warm with butter. Enjoy!
P.S. I know this is my second banana recipe this week, so I apologize to those cold-hearted people who dislike bananas.