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 all purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 cup butter 1 1/2 cups sugar 1/2 tsp salt 2 eggs 1 tsp vanilla 4 tablespoons sour cream Mix dry ingredients together and sift. In a mixing bowl, cream softened butter with the sugar and salt. Mix in eggs, vanilla and sour cream. Mix until just blended. Add flour mix to the batter. When making banana bread, use ripe soft bananas. Mash into bowl and add into mixture. Spray a Bundt pan with cooking spray or grease with fresh butter. Pour batter into pan. Bake in preheated 350 F for 1 hour. If a toothpick comes out clean, its done. Sour cream is the secret ingredient to this banana breads moist texture. My wife and I have tried several banana bread recipes through the years and …
Tags: And, banana, Basic, bed, Best, Bread, breakfast, cake, chef, cooking, cream, Easy, fashioned, for, Home, Home Brewing Recipes, how, loaf, Made, make, moist, nut, old, Quick, Recipe, Simple, Sour, Super, to, very, youtube
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shit dude i just watched ur banana pancakes, and now u put ur banans in ur bread too? let me know if u can come up with a nice recipe for more bananastuff no one has made yet
Comment by ep1cz — May 5, 2010 @ 8:13 am
wow… I can only hear him in one headphone… but the music plays in both… weird…
Comment by TheJmacaroni — May 6, 2010 @ 5:07 pm
Been making this for over a year now and lost the recipe. My kids were almost crying they were so sad. So glad I found you again. Banana bread here we come!!
Comment by hendersonrockstarmom — May 6, 2010 @ 11:36 pm
@hendersonrockstarmom Glad you found us. Feel free to Sub and you’ll never lose us again!
Comment by ChefTips — May 7, 2010 @ 8:54 am
@TheJmacaroni That’s our old mic equipment. We’ve upgraded since then!
Comment by ChefTips — May 7, 2010 @ 8:55 am
wtf sour cream?
Comment by mishtastic — May 8, 2010 @ 10:50 am
Hey, It came out like a mashed banana loaf and not at all like a bread. Is that just too much banans? I couldn’t slice it I had to use a spoon
Comment by Puppcake666 — May 11, 2010 @ 6:37 am
The is the most gorgeous cake i’ve ever baked!! Absolutely delicious.. I halved the recipe as i had only 3 small bananas but still added 4 Tbsp of sour cream (sour cream had expired so wanted to finish it up!). And it only took about 35 mins in the oven – good thing i checked half way through! The cake is a new family favourite now.. Thank you so much chef Jason Hill for sharing
Comment by fnas2010 — May 12, 2010 @ 1:23 pm
@Puppcake666
Did you pull it out of the oven too soon?
Comment by ChefTips — May 12, 2010 @ 6:49 pm
@fnas2010
Thanks for taking the time and commenting. Glad you enjoyed the recipe!
Comment by ChefTips — May 12, 2010 @ 6:50 pm
@Puppcake666 Not sure what happened for you. Maybe an oven issue? I don’t know anyone else who has had any issues like that.
Comment by ChefTips — May 13, 2010 @ 11:40 am
Delicious, and moist! I used lowfat sour cream, and it was still excellent!!
Comment by irissasaki1 — May 15, 2010 @ 5:25 pm
This is THE BEST banana bread that I have ever tasted! I did need to bake it for about twenty minutes longer than the recipe calls for… I simply kept testing it until the knife came out clean. I even made a gluten free version for some friends and it came out fabulously as well
THANK YOU!!!!!!!!!!!!!!
Comment by TempleGreen — May 16, 2010 @ 4:24 pm
Will this recipe work with muffin pans ? It’s so much easier that way especially when you share with friends. Any suggestions?
Comment by johnbgroovy — May 24, 2010 @ 12:47 am
@johnbgroovy Yes, you can. Just cut the baking time down. You’ll have to keep a watch on it.
Comment by ChefTips — May 24, 2010 @ 10:30 am
@TempleGreen Very cool! How did you alter it for the gluten free recipe?
Comment by ChefTips — May 24, 2010 @ 10:30 am
@ ChefTips I had help from a gluten free friend. The mix is a bit complicated… she used 1/2 cup sorghum flour, 2/3 cup Teff and 2/3 cup “Bette’s Featherlight Flour Blend” from Authentic Foods…
The Featherlight mix is:
1 part rice flour
1 part tapioca
1 part cornstarch
and 1 tsp potato flour per cup of mix…
And it was delicious
Comment by TempleGreen — May 24, 2010 @ 4:07 pm
Thanks for the previous response to my last question, but I have just one more!
I find that most banana bread is too sweet, am I able to cut down the sugar to 1 cup instead of 1.5 cups of sugar ?
Comment by johnbgroovy — May 26, 2010 @ 7:35 am
@TempleGreen
Thanks for sharing this!
Comment by ChefTips — May 28, 2010 @ 9:54 pm
@johnbgroovy
Sure!
Comment by ChefTips — May 28, 2010 @ 9:55 pm
Question…I didn’t have sour cream so I used yogurt…I also added two Tbl. of premixed ginger bread pancake mix (ran out of flour) The batter was finger lickin good, Your thoughts? It’s in the oven now…crossing my fingers.
Comment by jmusulman — May 29, 2010 @ 11:54 am
Just made some yesterday using muffin pans and they turned out awesome! Moist and yummy as you mentioned I had some remaining batter left to make a couple small loaves but unfortunately the loaves flattened out after taking it out of the oven, not sure why that might of happened but it’s still edible. Thanks for sharing this !
Comment by johnbgroovy — May 30, 2010 @ 9:23 am
I have made this loads of times and everyone loves it and always asks for the recipe. Thanks for sharing
Comment by caltanarose — May 31, 2010 @ 5:04 am
@jmusulman
Sounds good! How did it turn out?
Comment by ChefTips — May 31, 2010 @ 11:15 am
@caltanarose
Sure, and thanks for commenting!
Comment by ChefTips — May 31, 2010 @ 11:16 am
Hello! Please e-mail me your contacts. I have a question webmaster@spottovo.ru” rel=”nofollow”>……
Thank you!!!…
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