I found this recipe on the Food Network site, and they scaled it down from the recipe that Flour, a delicious bakery here in Boston, uses to make their banana bread.

Ingredients

• Parchment paper
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup oil
• 3 1/2 bananas, very ripe, mashed
• 2 tablespoons creme fraiche or sour cream
• 1 teaspoon vanilla extract
• 2/3 cup walnuts, toasted and chopped (optional)
• Butter for greasing (optional--if you don't have parchment paper)

Method

1. Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper or grease with butter.
2. Sift the flour, baking soda, cinnamon and salt into a medium-sized bowl.
3. In a large bowl, beat the sugar and eggs with a whisk until light and fluffy, about 10 minutes--the mixture will be light, pale yellow, and slightly frothy. This takes only a couple of minutes if using the whisk attachment on a hand-mixer.
4. Add the oil. Add the mashed bananas, creme fraiche/sour cream, and vanilla.
5. Fold in the dry ingredients and nuts.
6. Pour into the lined loaf pan and bake for about 45 minutes to 1 hour--a toothpick or knife inserted into the center will come out clean. Alternately, use a lined or greased muffin tin to make banana muffins. Reduce baking time to 20-30 minutes.

Cook's Notes

I find quick breads generally take longer to bake than the recipe says--this may vary based on ovens.