A touch of crème fraîche adds richness and tang to the banana bread served at Boston’s Flour Bakery + Cafe.
Recipe information
Total Time
3 hours
Yield
Makes 2 loaves
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
Step 2
Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
Step 3
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.
Step 4
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.
Step 5
Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.
Do ahead: Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.
