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Best banana walnut bread

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The best things are discovered when you least expect them. A few years ago, on a haphazard whim, I needed a recipe for banana bread, and stat. I turned to my #1 source of food knowledge at the time, foodnetwork.com and printed out a random recipe, really not expecting much. I mixed, I baked, I waited, and little did I know what I pulled from the oven would be a true treasure.

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There isn’t much to say here except that this is simply the best banana bread in the world. I’ve tried others, and they all turn out to be sub-par. I will hold it on its well deserved banana pedastal, never to be removed unless I come across one that’s better, which I highly doubt. It also helps that it is super uncomplicated and comes together in less than ten minutes.

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If you need a good go-to banana bread recipe, this is definitely your match. And seriously, when isn’t banana bread, in all of its moist ripe banana glory, appropriate?

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Best banana walnut bread

Adapted from Joanne Chang

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

2 eggs

1/2 cup oil

4 medium bananas, very ripe, mashed

1/4 cup creme fraiche or sour cream

1 teaspoon vanilla extract

2/3 cup walnuts, toasted and chopped (substitute pecans or pine nuts or omit completely)

Set oven to 350 degrees F. Line the bottom of a loaf pan (or bundt pan) with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

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