Flour' bakery's famous banana bread

Monday blues and craving for banana walnut bread. Found this recipe and it was relatively easy to put together. Soon enough, the kitchen smells of bananas, a touch of vanilla and a hint of cinnamon. The bread was soft and flavorful as promised. Heavenly! Flour’s Famous Banana Bread adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang | makes one 9×5-inch loaf 1 2/3 cups (210 grams) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt / seasalt 1 cup plus 2 tablespoons (230 grams) sugar 2 eggs (120g) 1/2 cup (100 grams) canola or other flavourless oil 3 1/2 very ripe bananas, peeled and mashed (about 1 1/2 cups or 340 grams mashed bananas) 2 tablespoons creme fraiche or sour cream 1 teaspoon vanilla extract 2/3 to 3/4 cup (75g) walnuts, toasted and chopped* 1. Position the rack in the centre of the oven and preheat to 325°F (165°C). Either line the pan bottom and sides with patchment or Butter and flour the pan. 2. In a bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. 3. Using a stand mixer fitted with the whip attachment, or a handheld mixer, beat together the sugar and eggs on medium speed for about 10 minutes for the stand mixer, until light and fluffy. 4. With the machine on low speed, slowly drizzle in the oil. Do not pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn’t deflate the air you have just beaten into the batter. Adding the oil should take about 1 minute. 5. Add the bananas, creme fraiche/sour cream, and vanilla, then continue to mix on low speed just until combined. 6. Using a rubber spatula, fold in the flour mixture and nuts just until thoroughly combined. No flour streaks should be visible and the nuts should be evenly distributed. 7. Pour the batter into the prepared loaf pan and smooth the top. 8. Bake for 45-60mins for a 9×5-inch loaf or until golden brown on top and the cake springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer.** 9. Let cool in the pan on a wire rack for at least 30 minutes, and the pop it out of the pan to finish cooling. Storage: The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or it can be well-wrapped in plastic wrap and frozen for up to 2 weeks. Make sure to thaw overnight at room temperature before serving.