Flour's famous Banana bread
Recipe Adapted from Joanne Chang, Flour Bakery
2 large eggs
1 cup granulated sugar
1/2 cup canola or vegetable oil
3 medium/large ripe bananas, peeled and mashed (about 1 1/2 cups when mashed)
2 tablespoons creme fraiche or sour cream (Greek yogurt may be substituted)
1 teaspoon vanilla extract (I use Mexican vanilla)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped nuts of your choice (I like walnuts or pecans)- lightly toasted
Set oven to 350 and spray a loaf pan with cooking spray- you can line the bottom of the loaf pan with parchment paper for easy removal.
*If using nuts, lightly chop and place on a sheet pan or cake pan, and cook in oven about 10minutes, or until you can smell the nuts cooking- when you smell them they are done. Toasting the nuts first is essential for adding better flavor.
Sift together the flour, baking soda, cinnamon and salt.
Beat sugar and eggs with a stand mixer until light and fluffy, about 5 minutes. Slowly drizzle in oil.
Mash bananas with a fork or potato masher, then add the sour cream, and vanilla to the mashed bananas. Add the banana mixture into the sugar and egg mixture.
Fold in dry ingredients, and nuts if using (I like to save a little to sprinkle over top the loaf also).
Pour into a lined loaf pan and bake for about 45 minutes to 1 hour, until toothpick comes out clean.