1 1/2 cups (210 grams) all-purpose flour
1 teaspoon baking soda
Tiny pinch ground cinnamon (Joanne uses 1/4 t.)
1/2 teaspoon salt
1 cup plus 2 tablespoons (230 grams) sugar
2 eggs
1/2 cup grapeseed oil
3 1/2 bananas (340 grams), very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
3/4 cup (75 grams) walnuts, lightly toasted and chopped
Set oven to 325 degrees
Generously butter a 9 x 5 inch loaf tin (not glass)
Sift together the flour, baking soda, cinnamon and salt, set aside
Using a standard mixer with ship attachment, beat sugar and eggs on medium speed until light and fluffy, about 5 minutes.
On low speed, drizzle in oil very slowly so it has time to incorporate into the eggs – it will take 2-3 minutes.
Add mashed bananas, creme fraiche, and vanilla, beating on low speed just until incorporated.
Using a rubber spatula, fold in dry ingredients and nuts.
Pour into prepared loaf pan and bake for 1 to 1 1/4 hours, until golden brown and center springs back when pressed.
Let cool in pan on wire rack for 30 minutes, then remove from tin and finish cooling on rack.
The bread is delicious eaten the same day, but even better the next day, tightly wrapped in plastic and allowed to sit at room temperature.
