Ingredients
Scale
- 1–3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- a pinch of ground ginger
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs
- 1–1/4 cups mashed bananas (from 3–4 very ripe medium bananas)
- 1/2 cup creme fraiche
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Butter and flour a 9-x-5 loaf pan. (My pan was 8.5-x-4.5 inches and juuuuuuust barely fit … I wouldn’t go smaller than that.)
- In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg, ginger and salt.
- In a large bowl, beat the butter and sugars using an electric mixer until light and fluffy, 2-3 minutes. Beat in the eggs one at a time. Beat in the mashed bananas, crème fraîche and vanilla extract.
- Using a spatula, fold in the flour mixture in batches to the batter, stirring until just barely incorporated. Scrape the batter into the loaf pan.
- Bake for 45-60 minutes (mine needed the full hour, though I’d start checking regularly after 45 minutes), until a toothpick inserted into the center comes out clean. If your banana bread is browning too quickly, cover it with a piece of foil. Let it cool for 10 minutes, then carefully transfer to a wire rack to cool completely.