Banana Bread

Prep Time: 20 mins	Bake Time: 1 hr
Total Time: 1 hr 20 mins	Makes: 2 loaves

There are countless ways to make banana bread, but this is the recipe our family has returned to for generations. Exceptionally light and moist, it makes excellent use of very ripe bananas, whose concentrated sweetness and moisture give the loaves their characteristic flavor and tender crumb. Crème fraîche adds richness without making the bread heavy, while a touch of cinnamon brings just enough warmth.

The recipe makes two generous loaves, which is particularly convenient since banana bread freezes beautifully. Enjoy one while it's fresh and tuck the second into the freezer for another day. Properly wrapped, it will maintain its best flavor and texture for about 2 to 3 months, though it can be frozen for as long as 6 months.

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The Riper the Bananas, the Better

For banana bread, yellow bananas aren't quite enough. Look for fruit with heavily speckled or almost entirely brown skins and soft, fragrant flesh. As bananas ripen, their starches convert to sugars, giving the finished bread greater sweetness and a more pronounced banana flavor.

Very ripe bananas also contain more moisture, which can affect baking time. If your bananas are particularly soft and wet, the loaves may need an additional 15 to 20 minutes in the oven.

Why Crème Fraîche?

Crème fraîche contributes moisture and richness while its acidity helps create a particularly tender crumb. Its thick consistency adds moisture without thinning the batter excessively, helping produce a banana bread that feels rich yet remains remarkably light.

How to Tell When Banana Bread Is Done

Because the moisture content of bananas varies, baking time should always be used as a guide. Insert a wooden pick or thin knife into the center of the loaf; it should come out clean or with just a few moist crumbs attached. If wet batter remains, continue baking and check again after several minutes.

If the top is sufficiently browned before the center has finished baking, loosely tent the loaf with aluminum foil for the remainder of the baking time.

How to Freeze Banana Bread

Allow the loaves to cool completely before freezing. Wrap each loaf tightly in plastic wrap, followed by a layer of aluminum foil, or place the wrapped loaf inside a freezer-safe bag. Removing as much air as possible helps protect the bread from freezer burn and preserves its moisture.

For the best flavor and texture, enjoy frozen banana bread within 2 to 3 months. When properly wrapped and continuously frozen, it can be kept for up to 6 months, though its quality may gradually decline over longer storage.

Freeze It Whole or by the Slice

A whole frozen loaf is convenient when you're planning to serve several people, but individual slices are particularly useful for everyday breakfasts and snacks. Wrap slices separately before placing them together in a freezer-safe container or bag. That way, you can remove exactly what you need without thawing the entire loaf.

For the best texture, let a whole loaf thaw while still wrapped at room temperature. Keeping it wrapped as it comes to temperature helps prevent moisture from escaping and keeps the bread wonderfully soft.

Ingredients

• 3 ¼ cups all purpose flour

• 2 teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon kosher salt

• 4 large eggs, room temperature

• 2 ⅓ cups sugar

• 1 cup vegetable or canola oil

• ½ cup creme fraiche or sour cream

• 3 cups ripe mashed bananas, 6-8 bananas

• 2 teaspoon vanilla

• 1 cup chopped macadamia nuts (optional)

Instructions

1. Preheat the oven to 350 ºF (177 ºC) and prepare the loaf tins by buttering and flouring the bottom and sides. You can use some vegan butter for this if you wish.

   
   

2. Mix together the flour, salt, cinnamon and baking soda and set aside.

   
   

3. Using an electric mixer at high speed and fitted with the balloon whisk attachment, cream together the sugar and eggs until the mixture turns pale, thick, and forms ribbons when you lift the paddle from the bowl.

   
   

4. Turn the mixer down to low speed and slowly add the oil. Then add the bananas, Crème fraîche, and the vanilla. Mix in the dry ingredients in three parts until well combined.

   
   

5. Divide the batter between the two prepared loaf pans and bake in the oven on the middle rack for at least 1 hour. If the bananas are overripe and wet you may have to cook the loaves for an additional 15-20 minutes. To check if the loaves are done, insert a wooden pick or sharp knife into the center. If it comes out clean, they’re ready. If there’s any residue, continue baking for a few more minutes

   
   

6. Cool the loaves on a rack then turn them out and then flip them over to cool completely. The banana bread can last about 1 week at room temperature and can be frozen for over a month.