*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I increased the vanilla to a full teaspoon, used pecans instead of walnuts and mini chocolate chips. I made muffins out of this recipe--I actually got 12 really big muffins out of one recipe. I baked them at 350* for 22 minutes. I did let them cool in the pan overnight. I make A LOT of banana bread and A LOT of muffins (my family can eat 12 muffins in one day and that's on a slow day) and I think this is one of the best banana breads I've ever made. My husband called to tell me from work that HE thinks this is one of the better banana bread recipes I've made......and that's huge coming from him. This one's a keeper.
Fabulous recipe for an all time favorite! And, I must admit I did make this using those last three overly ripe bananas, lol! I doubled the vanilla and to give it a little spice I added 1/2 tsp. of cinnamon and 1/4 tsp. of nutmeg. I also subbed 1 Tbsp. of buttermilk vs. milk. You could do half brown sugar and half white sugar depending on what you have in your kitchen. And, this is great with or without the nuts and chocolate chips! I topped this with a little turbinado sugar before popping it in the oven for a little extra added crunch on top. I baked it at 350 for a little over an hour and just as Chef John states, it's "scrumptious"!
Great recipe!!!! I have made this banana bread 3 times. Quick and easy and more importantly....delicious. The only thing I do differently is add mini chocolate chips instead of the regular size. I love this recipe. Definitely a keeper!
For a slightly spiced version of this great recipe try adding in 1/2 tsp cinnamon, 1/2 tsp ground ginger, & 1/2 tsp ground nutmeg. For all of you who can´t find the recipe, it´s in the text under the video :)
Very moist and delicious. Followed as directed except I used 4 ripe bananas (small & medium) and I baked it in a 9 x 13 pan, which was plenty. Also I didn't have to bake as long as they indicated so I would watch and use the tooth pick method for doneness.
I thought the recipe was great! I almost didn't try it because it is so similar to others. I think what intrigued me was not using an electric mixer. I also think the 1/2 cup of butter and extra sugar is what made this bread so good. The only change I made was I used sour cream instead of milk and next time I will reduce the salt to half. I divided it into two loaves using (Demarle loaf pans) and baked at 350 for only 40 minutes. This is definitely the best banana bread I've ever made! Thanks Chef John for sharing it with the All Recipe world!
This is a wonderful recipe - the best banana bread I've ever made. But... we added a dash of nutmeg and two dashes of cinnamon. (Oh and we didn't have the chocolate chips.) The added spices really kicked this recipe into a whole new level.
I folllowed this recipe to a tee and I made sure not to over stir and cooked it for the allotted time and Ifound this banana brad to be dry. It will definitely will need butter spread on it! perhaps it needs a little more milk. Even watching the video Chef John's banana bread seemed to have more liquid in it.