week 26: stephanie’s pick – Banana Bread

i can’t believe we’re halfway through the year already! i have a lot of time on my hands during these next two months, so i want to experiment lots in the kitchen.
banana bread is just one of those things in our house that seems to make an appearance often because we always have bananas lying around and often a few start to ripen more than they should.

it’s probably one of the first things i remember baking from scratch. my mom actually found this recipe a couple years ago and it is definitely the best banana bread i’ve tried.


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
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.

source: Food Network