When I am really, really worn out, all I want to eat is banana bread.
That's no secret around here. Banana bread is my personal security blanket, it's like a warm, softly scented pillow to rest your head on at the end of of a very long, very hard day.
Today has been one of those days.
And honestly, I'm ready for it to be over. I'm fried. Burned-out. Frazzled. Pooped.
So I'm going to snuggle in my favorite chair for a little while with a piece of this bread and chat with Jesus because I miss our talks. A lot. A whole lot.
Oh, and add butter. Lots of it.
Flour's Famous Banana Bread
Adapted from Flour Bakery
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons sugar
1/2 cup canola oil
3 1/2 very ripe bananas, smashed
2 tablespoons sour cream
1 teaspoon vanilla extract
1 cup walnut halves, toasted and chopped
Preheat the oven to 350 degrees F and butter a 9 by 5 inch loaf pan.
In a bowl, whisk together the flour, baking soda, cinnamon and salt.
In a stand mixer, beat together the sugar and eggs on medium-high speed until it is pale and ribbon-like. Reduce the speed to low and slowly, very slowly, drizzle in the canola oil. Add the bananas, sour cream and vanilla and beat until combined.
With a rubber spatula, fold in the flour mixture and the nuts until just combined. Pour the batter into the prepared loaf pan, set it on a baking sheet, and put it in the oven.
Bake for 1 - 1 1/4 hours or until a tooth picks inserted in the center comes out clean. Let the loaf cool in the pan for 30 minutes before turning it out on a wire rack to cool completely. The banana bread will keep, wrapped in plastic, at room temperature for about 3 days.