Jan 26 2009
Moist Banana Bread Recipe
Jason Hill of Chef Tips shows you how to make a moist banana bread recipe that is sure to please your entire family!
This easy banana bread recipe makes a very moist banana bread.
You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts.
This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream!
It’s an old fashioned banana bread that you can easily picture coming from your grandma’s kitchen.
Your friends will beg you for this recipe for banana bread.
Enjoy, and we hope you enjoy our easy recipes! Thanks for Tubing In
Ingredients:
Four large ripe bananas or six small
2 cups of all purpose flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 cup of butter
1 1/2 cups of sugar
1/2 tsp of salt
2 eggs
1 tsp of vanilla
4 TBSP of sour cream
Duration : 0:2:47
[youtube R0e8ojL0vcc]
this was so easy. …
this was so easy. im fifteen and have practically no cooking experience and i made it perfectly. your videos are very helpful
Hi, thanks for the …
Hi, thanks for the comment. I’ll have to dig around to see if I have a good red velvet cake recipe.
I been looking for …
I been looking for a banana bread recipe yours look the best, I will try yours…
By the way do you have any good red velvet cake recipes.
Aloha! The loaf …
Aloha! The loaf pan will work. Cook at the same temperature, and check for doneness after one hour. It may need a few more minutes in the oven.
i don’t have a bunt …
i don’t have a bunt cake pan but,i do have a loaf pan..would it still be the same tempature and same amount of cooking time?thanks!aloha!
Thank you!
Thank you!
Looks mouth …
Looks mouth watering
Well done
Hello, and thanks …
o, and thanks for commenting. Hope it turns out for you! Please share your “bejgli” recipe for us!
Cheers,
Jason
Thank you chef for …
Thank you chef for the nice recipe I am going to bake the cake right now. I’ll get back to you later….promise
It’s gonna be the first time ever I make banana bread being Hungarian I am a “bejgli” expert.
Hi. Was your oven …
Hi. Was your oven at the right temperature?
Thanks. Hope you …
Thanks. Hope you try the recipe!
wow looks …
wow looks mouthwatering.
i tried the bread …
i tried the bread it was well done on the sides but too moist (may be undone)in the centre,what do you think may be the reason?
Hi. If you don’t …
Hi. If you don’t have a Kitchen Aid, you can easily mix this by hand. Hope you enjoy the recipe. It’s really, really good! Cheers and happy birthday! Jason
I’m soo hungry now! …
I’m soo hungry now!! That looks sooooo good and ever soo satisfying! o chef jason, i hope all is well with you, as always! Thanx again for another wonderful recipe! I can’t wait to make this one. I need a favor though…Can i borrow your kitchen aid mixer??? lol I want me one of those!! Maybe you can be a doll and send me one on my b-day!! lol KEPP UP THE GR8 WORK!!
Oh, how i wish i …
Oh, how i wish i had a kitchen aid mixer!! Can u send me one on my b-day Chef Hill? lol
Thanks for …
Thanks for commenting angeez32! I am glad you were able to tweak the recipe to your liking.
Cheers!
Jason
I tried your recipe …
I tried your recipe about a month ago with 4 VERY ripe bananas (almost black). I cut the recipe in by 1/3 and used too much sour cream so it was almost “wet” but still good.
THIS TIME, I followed the recipe to the “T”. I used two VERY ripe bananas and four ripe ones. I reduced the sugar by almost 1/4 cup and went lighter on the sour cream. It’s absolutely divine!
Thank you so much for sharing!
Hey thanks …
Hey thanks Moonzlight! I should have a new batch of videos up in the near future.
Thanks a million …
Thanks a million for sharing all your wonderful recipes. Don’t mind me adding that your presentations are all as sweet as your recipes. Thanks again!
You’re welcome. …
You’re welcome. Hope you enjoy the recipe, and thanks for commenting!
Jason
i needed this …
i needed this thanks
I know, but I tend …
I know, but I tend to be really obsessive with mixing times and overthing everything. I’m not looking for just any banana bread, but the best possible version
I wouldn’t mix this …
I wouldn’t mix this for more than one minute. It mixes well quite fast. I don’t know what under mixing would do. You want this to become a batter. It’s really not that hard to make.
Hmm.. I seem to …
Hmm.. I seem to have a big problem with knowing what ‘overmixing is’. I think it’s because recipes stress so much on overmixing that I tend to think mixing is overmixing. Could undermixing also result in a tough and chewy product? I don’t have videos, but I have a blog.
Thanks for the recipe!