I lucked out and married a man who enjoys cooking and experimenting with food. Over the past six years of our lives together, he has taught me to be open minded when it comes to eating. A few weekends ago, he suddenly decided to make banana bread for the first time. I think what fueled the idea were these ripe brown bananas sitting on our dining room table. We had just learned that ripened bananas produce a stronger banana flavor. The banana bread turned out quite well.
Recipe is by Food Network, Flour's Famous Banana Bread, and the only edit we made was removing the nuts mainly because we forgot to buy it at the market.
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
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
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. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.