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Position a rack in the center of the oven, and heat the oven to
325 degrees Butter a 9-by-5-inch loaf pan.
In a bowl, sift together the flour. baking soda. cinnamon. and
salt. Set aside.
Using a stand mixer fitted with the whip attachment (or a
handheld mixer), beat together the sugar and eggs on medium
speed for about 5 minutes, or until light and fluffy. (If you use
a handheld mixer, this same step will take about 8 minutes.)
On low speed, slowly drizzle in the oil. Don't pour the oil in all
at once. Add it slowly so it has time to incorporate into the eggs
and doesn't deflate the air you have just beaten into the batter.
Adding it should take about 1minute. Add the bananas, creme
fraiche, and vanilla and continue to mix on low speed just until
combined.
Using a rubber spatula, fold in the flour mixture and the nuts
just until thoroughly combined. No flour streaks should be visible,
and the nuts should be evenly distributed. Pour the batter into
the prepared loaf pan and smooth the top.
Bake for 1to 1 1/4 hours or until golden brown on top and the
center springs back when you press it. If your finger sinks when
you poke the bread, it needs to bake a little longer. Let cool in the
pan on a wire rack for at least 30 minutes, and then pop it out of
the pan to finish cooling.
The banana bread can be stored tightly wrapped in plastic
wrap at room temperature for up to 3 days. Or. it can be well
wrapped in plastic wrap and frozen for up to 2 weeks; thaw |
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