Flour's Famous Banana Bread

When I was probably about five years old, my mom bought me my first cookbook, and it came with a sparkly Magic Spoon. Each recipe included drawings of ingredients, instructions for when to get adult supervision, and of course opportunities to use the Magic Spoon. My first recipe, and the one that soon became my signature, was for banana bread. Whenever we had bananas that were too ripe to eat, I'd take out my Magic Spoon and whip up some bread or muffins.

 

Since age five, I've been searching for the best banana bread recipe. I've tried Cook's Illustrated, America's Test Kitchen, and now, Flour Bakery. As a self-proclaimed banana bread expert, trust me when I say that this recipe is absolutely delicious! It's moist, banana-y, and not too light or too heavy. With the addition of creme fraiche and the added step of beating air into the batter, the result is perfection. Since I've now made this bread about six times, I've learned what works and what doesn't. Since creme fraiche isn't always available at my house, substituting it with Greek yogurt is always successful. Also, I've noticed that this recipe works best as a loaf rather than muffins, because the loaf remains moist while the muffins are drier. Finally, I like to sprinkle cinnamon sugar on top of the loaf before putting it in the oven, which makes for a sweet and fragrant top. I may have moved on from my first banana bread recipe, but I know that I'll always have my Magic Spoon, tucked between new spatulas, pastry bags, and measuring cups.