Joanne Chang’s Famous Banana Bread

Step 1

Step 1 Preheat oven to 350°F. Butter a 9- by 5- by 3-inch) metal loaf pan, then dust with flour, knocking out excess.

Step 2

Step 2 Sift together 1 2/3 cups flour, baking soda, cinnamon, and salt into a bowl.

Step 3

Step 3 Beat together eggs and sugar in the bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when the beater is lifted about 10 minutes.

Step 4

Step 4 Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.

Step 5

Step 5 Pour the batter into the loaf pan, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Step 6

Step 6 Cool loaf in pan on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Step 7

Step 7 Note: Banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.