Flour Bakery's Famous Banana Bread

Directions

1. 1
   Heat oven to 325 degrees. Butter a 9-by-5-inch loaf pan; set aside.
2. 2
   In a bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
3. 3
   In bowl of electric mixer, beat together the sugar and eggs on medium speed for 5 minutes, or until light and fluffy.
4. 4
   On low speed, slowly drizzle in the oil. Don't pour it in all at once.
5. 5
   Add the bananas, creme fraiche, and vanilla, and continue to mix on low speed just until combined.
6. 6
   Using a rubber spatula, fold in the flour mixture and the nuts until combined.
7. 7
   Pour batter into prepared pan and smooth the top.
8. 8
   Bake for 1 hour to 1-/4 hours or until golden on top and the center springs back when you press it. (mine was ready in 1 hour). If your finger sinks when you poke the bread, it needs to bake just a little longer.
9. 9
   Let the bread cool in the pan on a wire rack for about 30 minutes, then remove from pan and let cool completely. When cooled, wrap in plastic wrap and store at room temperature for up to 3 days, or frozen for 3 weeks.
10. 10
    Note: like most banana breads, they become even more moist if wrapped and let sit for 1 day. This bread is so good and really moist!