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BANANA BREAD
Source of Recipe
epicurious
Recipe Introduction
I made mine with 1&1/3 c sugar, 1/4 c oil, 3/4 c unsweetened applesauce, sour cream instead of creme fraiche, allspice (until I could smell it!) and chopped Callebaut chocolate instead of the nuts. It made 2 loaves & 6 muffins - and didn't take near as long in my convection oven. It's important to beat the eggs properly - a stand mixer is your best friend here! I took this to work and it disappeared almost before I set the plate down. I make this again and again!
Recipe Link: http://www.epicurious.com/recipes/recipe_views/views/108415?epiSearchPage=http://www.epicurious.com/recipes/buzz_box?scroll=next List of Ingredients
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche
2 teaspoons vanilla
1 1/3 cups walnuts (4 oz), toasted and chopped
Special equipment: a standing electric mixer
Recipe
Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
Cooks' note:
• Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.
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