A Banana Bread with Less Sugar

Center a rack in the oven and preheat to 325 (F). Prepare a 9 x 5-inch loaf pan by spraying generously with cooking spray, and line the bottom and sides of the pan with parchment paper. Spray the parchment paper, and set aside.
When the oven is preheated, place 3/4 cup (2.65 ounces) walnuts on a baking sheet and toast for 8 to 10 minutes, or until lightly toasted. Remove from the oven and set aside on a wire rack to cool as you make the banana bread batter.
Mash 2 (not 3!) large SUPER RIPE, ALMOST BLACK bananas in a small saucepan. Place the saucepan over medium-high heat and cook for 1 to 2 minutes, until the bananas break down and get soft and mushy. Transfer to a small bowl, and whisk in 6 tablespoons (3 ounces) crème fraîche and 1 tablespoon pure vanilla extract into the bananas until thoroughly combined into a puree. Mash up the remaining 1 banana and stir into the banana mixture. Set aside.
In a medium bowl, combine 1 1/4 cups (6.25 ounces) all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Whisk until combined, and set aside.
In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 3 large eggs and 6 tablespoons (2.65 ounces) granulated sugar. Whisk the eggs and sugar on medium speed until light and fluffy, about 5 minutes.
Reduce the mixer speed to its lowest setting and slowly drizzle in 1/3 cup (2.65 fluid ounces) canola oil. Be sure not to pour in the oil all at once! Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you've just beaten into the batter. This is especially important since creaming eggs and sugar together create the air pockets in the batter that result in a light and fluffy baked good — since there's less sugar in this recipe, you'll end up with a dense bread if you don't get this step right. Slowly, slowly drizzle that oil in.
Once the oil is fully incorporated, add the banana mixture (from the 3rd step) and continue to mix on low speed until just combined. Remove the bowl from the mixer and use a rubber spatula to fold in the dry ingredients (from the 4th step) and the walnuts (from the 2nd step) by hand until thoroughly combined, so there are no more flour streaks in the batter.
Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until the top of the banana bread is pale golden brown and springs back when you poke it in the center. If your finger sinks when you poke the bread, it needs to bake a little longer. Don't worry if the top of banana bread hasn't domed like it does other recipes — Flour Bakery's banana bread recipe doesn't do that. When the bread is done, transfer the loaf pan to a wire rack to cool completely. Enjoy!

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