Flour's Banana Bread
Don't throw away those over ripe bananas! This Banana Bread recipe is the perfect solution to use them and it will be the best Banana Bread you will have ever tasted!
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup sugar
- 2 eggs
- ½ cup canola oil
- 3 ½ very ripe medium bananas, peeled and mashed (about 1 ⅓ cups)
- 2 Tablespoons crème fraîche or sour cream
- 1 teaspoon vanilla extract
- ⅔ cup walnut halves (optional), toasted and chopped
Instructions
- Position a rack in the center of the oven, and heat the oven to 325°F.
- Butter a 9 x 5-inch loaf pan.
- Whisk together the flour, baking soda, cinnamon, and the salt. Set aside.
- In your stand mixer using the whip attachment on medium speed, beat together the sugar and eggs (a hand mixer can also be used). Continue for about 5 minutes until light and fluffy. (This could take longer with a hand mixer.)
- On a low speed, add the oil very slowly (drizzle). This should take about one minute.
- On low speed, add the bananas, crème fraîche, and the vanilla.
- Using a spatula add the flour mixture and nuts and gently stir just to combine.
- Pour the batter into the prepared pan and smooth the top with the spatula to make even.
- Bake for 1 to 1 ¼ hours until the top is golden brown. It is done when you gently press your finger in the middle and the bread springs back.
Notes
Gr8 Make-Ahead Tip:
To store the bread, wrap it in plastic wrap. It will keep for up to 3 days at room temperature or can be frozen for 2 - 3 weeks.Gr8 Tip:
If you happen to have more bananas than you need for the bread recipe, I like to cut them in 1 inch pieces and place them on a cookie sheet.
Cover the cookie sheet with plastic wrap and put into the freezer for an hour or until the bananas are frozen. Once frozen, put them into a plastic bag and use as needed to add to your smoothie or eat them as a snack right out of the bag!
Tried this recipe?Mention @Great8Friends or tag #gr8food!