adapted from Flour Bakery Cookbook
8x8" pan or loaf pan

Flour Bakery was one of my favorite places in Boston. It's such a cute cafe, with its chalkboard menu, the cutest bathroom (no joke), and delish sticky buns. Reading through the cookbook made me so nostalgic. I can't wait to make the sticky buns and bring a little bit of Boston to the Bay, but thought I'd start with this simpler recipe first. This banana bread is so good that I made it twice in one week per my mom's request.



Ingredients:

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1/2 cup oil
• 3 1/2 bananas, very ripe, mashed
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2/3 cup walnuts, toasted and chopped

1. Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
2. Sift together the flour, baking soda, cinnamon and salt. 
3. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. 
4. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. 
5. Fold in dry ingredients and nuts. 
6. Pour into pan and bake for about 45 minutes to 1 hour.