banana bread & muffins

Here in Seattle people say summer officially starts on July 5th and just as promised we hit our first 80+ degree weather this week. With temperatures rising, our bananas felt the warmth. And when life gives you ripe bananas...make banana bread. Here's to something a little sweet to kick off your weekend. 

Banana Bread (& Muffins)

(courtesy of Epicurious.com)

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 (I used non-fat yogurt instead)

2 teaspoons vanilla

1 1/3 cups walnuts (4 ounces), toasted and chopped

¾ cups chocolate chunks (optional) 

Directions

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess. I didn’t have two loaf pans so I used one loaf pan & a muffin pan (makes 18 muffins).

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

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, yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture, walnuts and chocolate gently but thoroughly.

Divide batter between pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 30 minutes for the muffins and 1 hour for the loaf.

Cool in pans on a rack for 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.