Banana Bread

• 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 (substitute apple sauce)
• 3 cups coarsely mashed very ripe bananas (6 large)
• 1/4 cup creme fraiche (Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70u0b0F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Makes about 1 cup.)
• 2 teaspoons vanilla
• 1 1/3 cups walnuts (4 oz), toasted and chopped
• Special equipment: a standing electric mixer

1. Preheat oven to 350u0b0F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.
2. Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.
3. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, creme fraiche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
4. 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 1 1/4 hours.
5. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

flour, baking soda, cinnamon, salt, eggs, sugar, vegetable oil, bananas, crueme fraueeche, vanilla, walnuts, mixer

Taken from www.epicurious.com/recipes/member/views/banana-bread-50167417 (may not work)