1 cup white flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 1/2 bananas, very ripe, mashed
2 Tablespoons sour cream or creme fraiche
1 teaspoon vanilla extract
2/3 cups walnuts, chopped and toasted
two 9x5x3 loaf pan
1. Preheat oven to 350F.
2. Soak a napkin in oil and thinly coat the loaf pans
3. Sprinkle flour to cover the loaf pans, tap out the excess.
4. Sift together the flour, baking soda, cinnamon and salt.
5. Mash the bananas, vanilla, sour cream together in a different bowl.
5. Use a mixer to blend the eggs for 2 minutes, slowly add the sugar.
6. Slowly drizzle in the oil. Mix for a total of 6 minutes.
7. Add half the bananas and mix. Add the other half. Make sure the put the mixer on low.
8. Add the walnuts.
9. Fold in the dry ingredients.
10. Pour half the mixture into each pan.
11. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
This is such an amazing recipe because the banana bread comes out so moist. I replaced 2/3 cup of white flour with whole wheat flour to add more fiber, and you can’t even tell. Sour cream works well when you don’t want to splurge on creme fraiche. I used the mixer to further mash the bananas into the egg/sugar/oil mixture. I found Hefty’s EZ foil loaf pans easy because I find that I am giving away my bread so it’s convenient. Also by splitting the mixture into two pans, it reduces the cooking time!
To make this recipe even more indulgent, heat it in the microwave (if it’s cooled) for 15 seconds and add a patter of Smart Balance butter.
Inspired by Flour’s Banana bread.