Banana Bread

First thing I do as I enter a grocery supermarket is to take a round through the bakery aisle just to see those freshly baked goodies, which always has rendered a warmth of goodness :) Banana bread has always caught my attention in the bakery aisle, but I never tried buying one , the only reason being - I wanted to try making it myself . I browsed through many sites which had banana bread recipe. Finally my search ended up in food network site..' Flour's famous banana bread' and I was so floored by the picture and procedure they gave for the same.  I tried making it many times.When ever I find four of very ripe bananas in my kitchen counter, I immedietly decide to make this utterly delicious bread. I would say its texture is more of a cake than that of a bread and the smell of cinnamon makes it fabulous!  It never come out wrong with this recipe, unless I mess up with the measurements :) Do try it out, you will never be able to stop baking it again!
For those who always keep an eye on diet chart, please note:
# Unlike other common banana bread recipes, this one does not use butter.
# To have it healthier try substituting two whole eggs with three egg whites.
# You may also use whole wheat flour instead of all purpose flour.
# Another healthy ingredient is walnut which is well known for its beneficial effects on heart health.

Below is the same recipe that I used from Food network site - Flour's Famous Banana Bread

Ingredients:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Directions:

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Here's some extra tidbits that I learned while baking banana bread and eating it :-)

• In my experience, the bread tastes better from the next day of preparation.
• Before slicing allow it to cool and refrigerate. So that it will not crumble.(Picture attached is from my very first banana bread. I was so excited that I could not resist cutting it right away which resulted in those crumbles)
• Allow the eggs to come to room temperature before using. 
• Try not open the oven door during the course of baking, it will make the bread sink in the middle.