INGREDIENTS: 1 ⅔ cups all- purpose flour 1 tsp baking soda ½ tsp ground cinnamon ½ tsp kosher salt ½ cup white sugar ½ cup plus 2 tbsp brown sugar 2 eggs ½ cup avocado oil or a neutral oil 1 ½ cups very ripe bananas peeled and mashed 2 tbsp sour cream (or Creme Fraiche) 1 tsp vanilla extract *Optional: 1 cup chopped walnuts split (¾ cup is mixed in batter, ¼ cup is sprinkled on top before baking)

DIRECTIONS: preheat oven to 325°F and put the rack in the center. Lightly butter and flour pan. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside. With a stand mixer (or hand mixer) fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 min. Switch to low speed and slowly drizzle in the oil, taking your time. (You want to keep all the air you just beat into the mixture). Add in the wet ingredients: bananas, sour cream, and vanilla, and continue to mix on low until combined. Use a spatula to fold in the flour mixture thoroughly combined. Using a spatula, mix in ¾C of chopped walnuts. Pour the batter into the prepared loaf pans and sprinkle the rest of walnuts on top of loaf. Bake for 1 to 1 ¼ hours for a 9×5-inch loaf, and about 50 minutes for three 6×3-inch loaves. (Note: The loaves should be golden brown on top and the cake will spring back when you press it. ) Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool again on the wire rack. Note* makes one 9×5-inch loaf, or three 6×3-inch loaves, or 4 small loaves, or 24 muffins.

Recipe adapted from Flour Bakery