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Flour Bakery’s Banana Bread

September 1, 2011

Your husband will love you for making this banana bread. He will eat half of it while waiting for dinner and he will be disappointed when he discovers that the other half is in the freezer for another day.

Note to self: Freezing is not necessary, 1 loaf = 2 servings.


Flour Bakery’s Banana Bread
Adapted from Flour Bakery for Food Network

The original recipe included 2/3 of a cup of toasted and chopped walnuts, but my husband does not like banana bread with “stuff” in it, so I omitted them. Feel free to add them in if you like “stuff” in your banana bread.

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, room temperature
1/2 cup canola oil
3 1/2 bananas, very ripe, mashed
2 tablespoons crème fraiche or sour cream
1 teaspoon good quality vanilla extract

Preheat oven to 350 degrees. Line the bottom of a one-pound loaf pan with parchment paper.

In a medium bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl beat the sugar and eggs with a hand mixer on medium speed until light and fluffy, about 8 minutes. While mixing, stream in the oil. Add the mashed bananas, crème fraiche or sour cream, and vanilla and whisk to combine. Fold in the dry ingredients.

Pour the batter into the prepared loaf pan and bake for 45 to 60 minutes (mine took more like 75 minutes). Let the banana bread cool for a half an hour in the pan, then remove it from the pan and let it cool completely on a wired rack.

Makes 1 loaf.

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{ 3 comments… read them below or add one }

RK August 27, 2012 at 4:52 pm

This looks delicious! Could I substitute greek yogurt for the sour cream/creme fraiche?


Connie August 27, 2012 at 6:23 pm

Most definitely! I use Greek yogurt all the time instead of sour cream in baked goods. I haven’t tried it with this particular recipe, but it should be fine to make the substitution.


RK August 28, 2012 at 9:01 am

Thank you Connie!


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