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Moist Old Fashioned Banana Bread


Banana sour cream 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 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 this is definitely our favorite. Give it a try. Youll be glad you did!

Moist Banana Bread Recipe 2 (Different Recipe From Other Website)

Moist Old Fashioned Banana Bread

 

Moist Old Fashioned Banana Bread
Not really into Old Fashioned Banana Bread? Try Bakery Style Banana Bread!
OMG I am sooo loving Fall right now!! I’ve been in a baking frenzy since it began and yesterday I woke up in the mood for some good ol banana bread. This is one of my favorite recipes for banana bread because it tastes exactly like the old school banana bread that my great grandmother use to make; super moist (without being soggy) on the inside, tons of banana flavor with that hint of cinnamon and vanilla and gorgeously golden on the outside. Other added bonuses: It’s very easy, stays incredibly moist for days, freezes well and that banana bread aroma that fills your home…priceless!
This banana bread never last long in my house, matter of fact…I made this yesterday and my husband finished up the last slice for breakfast this morning. I didn’t even get a chance to eat it with cool whip like I normally do. Ah well I’ve got10 bananas getting super black on my counter so hopefully this weekend I’ll be baking up some batches for myself and to give to others. (because I’ll never hear the end of it if my peeps found out I made this bread without sending some their way)
SOUR CREAM! Note* If you plan on making this bread and freezing it, add in a 1/2 c. of sour cream.
Ingredients (Makes 1 loaf)
1/2 c. butter, softened (1 stick)
2/3 c. brown sugar
2 eggs (beaten)
4-5 extremely ripe bananas (the blacker the better)
1/2 t. salt
1 t. baking soda
1 t. cinnamon
1/2 c. walnuts (optional)
1/2. c sour cream (optional if freezing)
Preheat oven to 350
Step 1. ) In a large bowl, cream together 1 stick of soften butter & 2/3 c. brown sugar.

Step 2.) Stir in 2 beaten eggs and 1 t. vanilla. (If adding sour cream, fold in after adding the vanilla)

Step 3.) Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.

Step 4.) In a separate bowl, add 1-3/4 c. of flour, 1/2 t. salt, 1 t. baking soda, 2 t. baking powder, & 1 t. cinnamon.

Step 5.) Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.

Step 6.) Slowly add the flour mixture to the banana mixture (half the bowl at a time). Gently stir JUST UNTIL COMBINED.

NOTE* PLEASE PLEASE PLEASE DO NOT OVER STIR! Or you’ll have a super densed, dry banana bread on your hands. I learned this the hard way. I have a habit of going overboard with stirring things. Banana bread only needs to be stirred just until the flour mixture is mixed in good. Once that is done JUST PUT THE SPOON DOWN AND RESIST THE URGE…I know it’s hard.

Step 7.) Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.

Step 8.) Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me. When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.

My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the balls to question her when it comes to cooking.

ENJOY!!!!

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Posted by on February 25, 2011 in Cooking

 

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Chef interview with Foodwishes cook: Chef John


A Shorty Interview with Chef John

Thanks to many loyal readers of this blog, and my beloved YouTube channel fans, I’m proud to announce @FoodWishes (as I’m known on Twitter) is currently in 5th place for Shorty Awards nominations! I hear the top 5 finishers get an invite to NYC for the ceremony, so if you haven’t voted, here’s the link.

The following is an interview I did as part of the nomination process, and I thought I would repost it here. Enjoy!

What’s your best tweet?
I love them all. That’s like asking Octomom which child is her favorite.

What are six things you could never do without?
the other half of the twelve-pack

How do you use Twitter in your professional life?
To promote new (and totally awesome, if I do say) video recipes I’ve just produced.

What’s your favorite Twitter app?
What’s a Twitter app?

Twitter or Facebook?
Twitter! Facebook sucks. No offense.

What was the funniest trend you’ve seen?
Twitpics of food from really dark restaurants. It all looks like corned beef hash.

What feature should Twitter add?
With one click, you can delete another user’s Twitter account if you think it’s lame.

Who do you wish had a Twitter feed but doesn’t?
That guy that does the 6 Flags commercials.

What are some words or phrases you refuse to shorten for brevity?
“the” and “notwithstanding”

Is there someone you want to follow you who doesn’t already? If so, who?
Top Chef host @PadmaLakshmi. She has 19,428 followers and only follows 74 people. You do the math.

Have you ever unfollowed someone? Who and why?
Yes. Can’t say, and won’t say.

Why should we vote for you?
Why not?

Terms you wish would start trending on Twitter right now?
#WhyBaldingMenAreSexier

What’s the most interesting connection you’ve made through Twitter?
Now following my wife.

Hashtag you created that you wish everyone used?
#FoodWishes4Life

How do you make your tweets unique?
I only type with my pinkies.

What inspires you to tweet?
Desperate need for attention and huge amounts of free time.

Ever get called out for tweeting too much?
Never. If anything, I’m surprised people don’t ask me to tweet more often. My tweets really are quite scintillating.

140 characters of advice for a new user?
Contrary to what most Twitter advisers say, I encourage new uses to tweet *more* when they’re drinking.

How long can you go without a tweet?
Approximately 2.7 hours

What question are we not asking here that we should?
What’s the deal with those Jersey Shore kids?

Who do you admire most for his or her use of Twitter?
Steven Colbert

Why’d you start tweeting?
All the cool kids were doing it.

Has Twitter changed your life? If yes, how?
Yes. Not sure.

What do you wish people would do more of on Twitter?
Follow me.

How will the world change in 2010?
Apparently, from what I hear, it will get about .03 degrees warmer.

What are some big Twitter faux pas?
Trying to sound smart by using pretentious terms like, “faux pas.”

What will the world be like 10 years from now?
It will be very similar to today, except people will cook at home much more often, thanks to the abundance of online cooking videos.

 

 
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Posted by on February 24, 2011 in Foodwishes

 

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