Banana Bread with Cacao Nibs

makes 2 loaves

3 1/4 Cups all-purpose flour
2 tsp baking soda
1/2 tsp Ground Cinnamon
1/2 tsp Salt
4 large eggs at room temperature for 30 minutes
2 1/3 Cups sugar
1 Cup Olive Oil
3 Cups coarsely-mashed, very ripe bananas (6 large)
1/4 Cup crème fraîche
2 tsp Vanilla Paste
1 Cup Walnuts, coarsely chopped
1/2 Cup Cacao Nibs


Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and nibs gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely before slicing.