It’s bread. With rosemary. Ummm… YUMMMMM! 🙂
Because baking is cool. Banana bread is awesome. You need something else to slather Nutella on. And YUM!
(Recipe source Gourmet, August 2003)
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche, sour cream or plain yogurt
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped
Preheat oven to 350 degrees. Butter and flour 2 (9 x 5) loaf pans.
Sift together flour, baking soda, cinnamon and salt into a bowl. Set aside.
In the bowl of a stand mixer, beat together eggs and sugar at medium-high speed until the mixture is thick and pale and forms a ribbon when paddle is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream. Then mix in bananas, creme fraiche (or sour cream or yogurt) and vanilla. Mix in flour mixture and walnuts until just combined.
Divide batter between loaf pans, spreading evenly. Bake until tops are golden brown and a toothpick inserted in the center comes out clean, about 60-75 minutes.
Cool loaves in pans on wire racks for 10 minutes. Turn out onto rack to cool completely.
Yield: 2 loaves