Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 heaped teaspoon ground cinnamon
1 teaspoon salt
1 cup, 190g light brown sugar
2 eggs
1/2 cup / 115g butter, melted and cooled
4 bananas, very ripe, mashed
2 tablespoons crème fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts or pecans, toasted and chopped (optional)
Instructions
Set oven to 175 degrees C. Grease and line the bottom of a loaf pan with parchment paper.
Melt butter until nutty aroma and turns light brown in colour. Remove from heat and place in jug with cinnamon.
Roast nuts in pan.
Sift together the flour, baking soda, baking powder, and salt. Add nuts to flour and combine.
Beat sugar and eggs with a whisk until light and fluffy, about 8 minutes. Drizzle in butter while mixing. 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. If making cupcakes bake for 20-25 minutes.