The only reason I buy bananas: to make banana bread.  I have tried at least 50 different recipes but never really fell in love with one, until I tried this one that I found on The Food Network website recently.  After trying this recipe I just had to share it.  The result: a moist and flavourful loaf that is perfect for breakfast or snack time.  I also really like this recipe because it allows you to add chocolate and nuts or neither and the consistency of the bread is unchanged.  I’ve already made about 6 loaves with this recipe and it has been very consistent.  I have added chopped chocolate, hazelnuts, walnuts – every combination has been delicious.

Here is the recipe – keep it handy for the next time you have a bunch of ripe bananas sitting on your counter!

Flour’s Famous Banana Bread

Yield: 1 loaf

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.  For large muffins – bake for about 20 minutes.

With Love,
Daily Tiramisu