@iheartadobo123 awesome to hear it turned out! it could be a few reasons as to why it turned out very moist, but i'm guessing you just put in a ton of love when you made it!
@iheartadobo123 lol. quick breads take a fair bit of baking time, so the recipe must be moist so the final product doesn't end up dry. ovens vary greatly, so i think you just had to bake yours a bit longer...still ending up with a moist product.
Hello Sir, Banana bread is one of my favorites. I like the flavor of brown sugar over white. I tried light brown sugar and even splitting brown sugar with white sugar to get ¾ cup. While my bread always comes out great there seems to be a high consistency of sugar settling at the bottom of the loaf. It even seams caramelized and distinct dark ‘brown sugar’ like color and taste at the bottom half inch of the loaf. Yours looks very consistent in color. Also I use 6 bananas. Thanks.
@J2TKcapIRK hmmm interesting situation with your loaf. I'm wondering if it's the pan. If the bottom was to heat up higher than the other parts than it may cause it to get that carmelized characteristic. Sounds delicious nonetheless.
I love banana bread, thanks for the awesome recipe. Thanks also for the tip about freezing the banana's - never heard of that before, going to give it a go.
I use almost the same banana bread recipe and it comes out awesome every time. Really like to use brown sugar as well. Sometimes I'll add raisins and/or cranberries to it. But plain is just as awesome. Thanks for showing us your banana bread recipe. :)
@Bralor89 For white sugar the amount is still 3/4 of a cup. If using brown sugar it should be 3/4 unpacked. As for the walnuts, one cup would be enough. It is roughly 120 grams.
hahah just finnished watchin and i wanted to climb through the dang screen and yank it out of your hands,,,, hahah.. oh my goodness, that looked so dang good,, my mouth is still actually watering.. i have a ? though.. can i put the nannas in the freezer b4 they are even ripe,, ? maybe even green?
@brandishoogy i have never put the bananas in the freezer when green. I usually put them in when they start getting brown.Best to wait if theyre green.
heck yeah,,, im so so so excited to see this video,,,,,and make it myself,, really big big big thanks to you for taking the time to do this.... im giggling with excitement.....
i cooked this and it was delicious. i cooked it for an hour and a half a nd it was still very moist. i mean VERY. why is that?
iheartadobo123 9 months ago
@iheartadobo123 awesome to hear it turned out! it could be a few reasons as to why it turned out very moist, but i'm guessing you just put in a ton of love when you made it!
2Feet1Wheel 9 months ago
@2Feet1Wheel thanks 4 replying? i guess.
iheartadobo123 9 months ago
@iheartadobo123 lol. quick breads take a fair bit of baking time, so the recipe must be moist so the final product doesn't end up dry. ovens vary greatly, so i think you just had to bake yours a bit longer...still ending up with a moist product.
2Feet1Wheel 9 months ago
Are you in Canada, Iv always wanted to visit there, I bet its a really Elegent place to live.
tealmarlin 1 year ago
Hello Sir, Banana bread is one of my favorites. I like the flavor of brown sugar over white. I tried light brown sugar and even splitting brown sugar with white sugar to get ¾ cup. While my bread always comes out great there seems to be a high consistency of sugar settling at the bottom of the loaf. It even seams caramelized and distinct dark ‘brown sugar’ like color and taste at the bottom half inch of the loaf. Yours looks very consistent in color. Also I use 6 bananas. Thanks.
J2TKcapIRK 1 year ago
@J2TKcapIRK hmmm interesting situation with your loaf. I'm wondering if it's the pan. If the bottom was to heat up higher than the other parts than it may cause it to get that carmelized characteristic. Sounds delicious nonetheless.
2Feet1Wheel 1 year ago
I love banana bread, thanks for the awesome recipe. Thanks also for the tip about freezing the banana's - never heard of that before, going to give it a go.
MrDuckydoo 1 year ago
I use almost the same banana bread recipe and it comes out awesome every time. Really like to use brown sugar as well. Sometimes I'll add raisins and/or cranberries to it. But plain is just as awesome. Thanks for showing us your banana bread recipe. :)
Fatesworld 1 year ago
@Fatesworld Thanks for the comment. Next time I will try cranberries or raisins, i think that'd be great.
2Feet1Wheel 1 year ago
And about the walnuts. Is one cup enough?
And i'm from germany, so...can you say how much is in a cup? Cups have different sizes. How muchs gramms?
thanks.
Bralor89 1 year ago
That's looks soo good!
You say, I can prefer white suger. So, I only have white suger at home. How much white suger do I need for this recipe? As much as the brown sugar?
Bralor89 1 year ago
@Bralor89 For white sugar the amount is still 3/4 of a cup. If using brown sugar it should be 3/4 unpacked. As for the walnuts, one cup would be enough. It is roughly 120 grams.
2Feet1Wheel 1 year ago
hahah just finnished watchin and i wanted to climb through the dang screen and yank it out of your hands,,,, hahah.. oh my goodness, that looked so dang good,, my mouth is still actually watering.. i have a ? though.. can i put the nannas in the freezer b4 they are even ripe,, ? maybe even green?
brandishoogy 1 year ago
@brandishoogy i have never put the bananas in the freezer when green. I usually put them in when they start getting brown.Best to wait if theyre green.
2Feet1Wheel 1 year ago
heck yeah,,, im so so so excited to see this video,,,,,and make it myself,, really big big big thanks to you for taking the time to do this.... im giggling with excitement.....
brandishoogy 1 year ago