3¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon cinnamon
½ teaspoon salt
4 large eggs at room temp. for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely massed, very ripe bananas (6 large)
1/4 cup creme fraiche
2 teaspoons vanilla
1 1/3 cups walnuts toasted and chopped
Preheat oven to 350°F. Butter 2 metal loaf pans (9x5x3), then dust with flour
knocking out excess.
Sift together 3¼ cups flour, baking soda, cinnamon and salt into a bowl. Beat together eggs andsubar into bowl of electric mixer and medium-high until very thick and pale and mixture forms a ribbon when beater is lifted (about ten minutes). Reduce speed to low and add oil in a slow stream. Mix. Then mix in bananas, creme fraiche and vanilla.
Remove bowl from mixer and fold in flour mixture and walnuts. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean (1 to 1¼ hours). Cool loaves in pans on a rack , then turn out onto rack. Turn loaves right side up and cool completely.
Recipe courtesy of the Flour Bakery in Boston, Massachusetts.