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Janices long perfected Banana Bread

Janice SmellaQue's long perfected Banana Bread

Three months, at least 15 loaves and a ton of baking science to perfect this recipe; but this long perfected banana bread is finally one I enjoy. I hope you'll find it the same for you!
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Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups 297g flour
  • ½ teaspoons baking soda
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1 ½ cups 440g 3 large bananas
  • ½ cup 84g brown sugar not packed
  • ½ cup 104g granulated sugar
  • ½ cup 109g corn or vegetable oil or melted butter
  • 1 tablespoon whipping cream or yoghurt or sour cream
  • 2 eggs
  • ¼ cup chopped toasted walnuts optional
  • ¼ cup chocolate chips optional

Method
 

  1. Preheat oven to 350F
  2. In medium bowl, mix dry ingredients: flour, baking powder, baking soda, salt, ginger, walnuts and set aside
  3. In a stand mixer, beat bananas until liquid about 2 minutes.
  4. To the mixer, add sugar, eggs oil, whipping cream and beat until homogenous
  5. Using a rubber spatula, fold dry ingredients to banana batter. Stop folding when flour is streaky. (Texture will look like runny oatmeal).
  6. Pour batter into greased loaf or parchment laid loaf 9 x 5 x 3 pan.
  7. Bake for 55-65 minutes until toothpick comes out clean from the middle.
  8. Cool on counter before slicing