Flour’s Famous Banana Bread

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The toasted walnuts in this banana bread recipe from Flour Bakery in Boston really enhance the flavor.  Toasting the nuts first really makes a big difference and is well worth the extra 10 minutes.

Original recipe

 

Flour’s Famous Banana Bread
Adapted from Joanne Chang

Yield: 9″ x 5″ loaf pan

  • 2/3 cup walnuts, chopped
  • 1/2-3/4 cup sugar, depending on how sweet you want it
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3-4 bananas, very ripe, mashed
  • 2 tablespoons creme fraiche or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 2/3 cups all-purpose flour

 

  1. Spread walnuts in the pan of a toaster oven and toast at 350ºF for 8-10 minutes.  Let cool.
  2. Preheat oven to 350ºF.  Line the bottom of a loaf pan with parchment paper, or line entire pan with aluminum foil.
  3. In the bowl of a stand mixer, beat sugar and eggs with the whisk attachment until light and fluffy, about 10 minutes.  (You could do it by hand too.)
  4. Beat in oil, mashed bananas, creme fraiche or sour cream, and vanilla.
  5. Beat in baking soda, cinnamon, and salt.
  6. Mix in flour just until blended.
  7. Fold in nuts.
  8. Pour into loaf pan and bake for 45 minutes to 1 hour.  A thin knife inserted in the center should come out clean.

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