Jason Hill: Hi, I’m Chef Jason Hill and one of my all time favorite bread recipes is to make is banana bread. Banana bread is known as a quick bread which it does not use east. Quick breads were not developed into end of the 18th century here in the U.S. it is thought the banana bread was created in America.
I was able to get this recipe from my friend he once had bread in breakfast and now sharing with you today.
First I need two cups of flour, all purpose flour and I’m going to level it up each cup and put into a bowl, next one teaspoon of baking soda level teaspoon. One level half teaspoon of baking powder, shift this down into your bowl, next I’m going to cream one stick of butter with the sugar and a salt. And let’s take a butter and one and a half cup of sugar and the salt, and we just going to cream this on low.
Now we add two eggs, teaspoon of vanilla and four tablespoons of sour cream give it a quick mix and I have the flour mix. When making banana breads its important to use right soft banana, like I have here. The recipe calls for six small banana or four large, I have six small ones here, I’m going to mash this up in the bowl add it back to the mixture. And mash the bananas into a smooth consistency, pour into the bowl and mix well.
Cut your bud pan with some cooking spray, set it down and we’re going to pour it in. Al right, place into a pre-heated 350 degree oven for one hour. If that comes out green its done, let the bread cool on your counter top for at least 30 minutes then transport to a serving plate well. I like to use a bud pan for my banana bread, it easy to cut and has a nice representation. Sour cream is a secret ingredients this moist banana bread recipe. My wife and I have tried quite of few banana bread recipes over the years and this is one is definitely our favorite. I keep it to try you will be glad to do. Thanks for tubing in.
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