1 1/2 cups unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 table spoons sugar
2 eggs
1/2 cup canola/ vegetable oil
3 1/2 very ripe, medium bananas, peeled and mashed (1 1/3 cups mashed)
2 tablespoons creme fraiche/ sour cream/ yoghurt
1 teaspoon vanilla extract
3/4 cup walnut halves, toasted and chopped
Position rack in the center oven, heat the oven to 325 degrees F. Butter 9x5 inch loaf pan
In a bowl, sift together flour, baking soda, cinnamon, and salt. Set aside.
Using a stand mixer with a whip attachment, beat together the sugar and eggs on medium speed for 5 minutes, or until light and fluffy.
On low speed, slowly drizzle 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 1 minute. 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 walnuts just until thoroughly combined. No flour streaks should be visible, and the nuts should be evenly distributed. Pour the batter into prepared loaf pan, and smooth the top.
Bake for 1- 1 1/4 hours, or until golden brown on top and the center springs back when you press it. Let it cool in the pan for at least 30 minutes.
No comments:
Post a Comment