Flour’s Famous Banana Bread, from the famous Flour Bakery and Café of Boston, Massachusetts. A deliciously soft, moist and dense banana bread, to satisfy even the pickiest banana bread connoisseur’s. Banana bread seems to be one of those breads that just about everybody seems to make 2 loaves at a time, either to give one away or to freeze for later. When I was first married my landlady told me you must make two and then give one away, so I did. She really seemed to enjoy them. It wasn’t until we moved out that she confessed it was a fib….deep down I think I always knew that was the case, but who was I to question her wisdom.
Yield: two 8×4-inch loaves
Prep Time: 15 minutes Cook Time: about 35 to 40 minutes Total Time: about 90 minutes, for cooling
2 large eggs 1 cup granulated sugar 1/2 cup canola or vegetable oil 3 medium/large ripe bananas, peeled and mashed (about 1 1/2 cups when mashed) 2 tablespoons creme fraiche or sour cream (Greek yogurt may be substituted;lite sour cream can be used) 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt, or to taste 1/4 teaspoon cinnamon