Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
It's fun going back and watching your older videos. I've watched the channel for a while and for some reason something clicked when you mentioned 'the channel's banana bread recipe'. I just had the realization that what you're doing in these videos is continuing the spirit of cookbooks - not just in the sense that you are sharing and cooking existing ones, but you're creating a digital cookbook for multiple people to learn the history and cook in their own homes, just like cookbooks from yesteryear. You're carrying on the essence of sharing history, expression, and connection through food in a modern platform. Opportunities to connect are so valuable now that we're so separated from our 'villages' and families, you're creating traditions that goes far beyond your home. I love it!
I know this is an older video, but to those out there wanting to try this please note the measurements for flour at the end of the video are different than the description. The correct amount of flour is 2 cups or 500ml. Love your videos Glen!
Baked this yesterday...best.banana.bread.recipe.ever!! Used three ripe bananas and AP flour (my discard was already 50/50 white/whole wheat), baked along with the video and it is hands down the best I’ve tasted...moist, airy and full of banana flavor 😋
I happened to have left over starter from making sourdough bread. Your recipe look simple and attractive. I tried and it is super delicious. Thank you.
I made this today and it's wonderful. I sent the site to a new sourdough starter buddy and encouraging her to branch out with her sourdough starter. Thanks you.
@@GlenAndFriendsCooking the best is to add a drop of almond extract with the creme de cacao, vanilla bean paste and instant espresso. I put this in many of my custards and baked goods.
Glen, would you be interested in a no-discard feeding method? Also, after watching the sourdough coffee cake episode -- I can't help but think it tasted very much like 'Herman', or Amish Friendship cake. Every time I experiment adding my SD to other breads and cakes, my wife says, "Tastes like Herman." LOL
It was essentially a Herman style friendship cake - definitely had that flavour. Honestly we don't 'discard' all that often anymore, we bake a lot of bread, pizza, and cakes with the sourdough. If anything We almost need more - but what is your no-discard method? It's always interesting to find out what other people are doing.
@@GlenAndFriendsCooking -- I essentially keep it very wet where it just has a trace behind when you're whisking it, it appears you keep yours rather wet as well. I keep it on the counter and not in the refrigerator, it would take at least a day or two for it to begin to turn if you forget to feed it, in that case you could put it in the refrigerator after feeding and take it back out after. I only feed it a half of cup of flour to 3/4 cup of flour in 24 hours. So I may give it a half a cup in the evening and then when I wake up in the morning another half of a cup, with the appropriate splash of warm water to keep that near pancake batter consistency. With this method I can still bake all of my pizzas and Breads and, as you say, sometimes I need more. If I know I'm going to use it and need it to be very active, I may feed it a cup to a cup and a half in the morning and a bit less hydration, and let it eat. About three years into sourdough myself, I came to the conclusion that the discard method was wasteful and a lot of raw material was going down the drain into the septic, or perhaps some still throw it in the compost pile? Either way, there is little to no waste with this method I use.
Great vid buuut, why are quick breads that are actually cakes called bread? Ie. Pumpkin, zucchini, bannana. And then why ia a chesse cake called such when it is really a cream cheese pie(cottage chesse if you're looking at a depression era recioe.)
I was following the video and not the recipe and missed adding the baking soda during the beginning. I ended up putting the baking soda at the end. I hope its okay. 😅
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
It's fun going back and watching your older videos. I've watched the channel for a while and for some reason something clicked when you mentioned 'the channel's banana bread recipe'. I just had the realization that what you're doing in these videos is continuing the spirit of cookbooks - not just in the sense that you are sharing and cooking existing ones, but you're creating a digital cookbook for multiple people to learn the history and cook in their own homes, just like cookbooks from yesteryear. You're carrying on the essence of sharing history, expression, and connection through food in a modern platform. Opportunities to connect are so valuable now that we're so separated from our 'villages' and families, you're creating traditions that goes far beyond your home. I love it!
I know this is an older video, but to those out there wanting to try this please note the measurements for flour at the end of the video are different than the description. The correct amount of flour is 2 cups or 500ml.
Love your videos Glen!
Baked this yesterday...best.banana.bread.recipe.ever!! Used three ripe bananas and AP flour (my discard was already 50/50 white/whole wheat), baked along with the video and it is hands down the best I’ve tasted...moist, airy and full of banana flavor 😋
I happened to have left over starter from making sourdough bread. Your recipe look simple and attractive. I tried and it is super delicious. Thank you.
I made this today and it's wonderful. I sent the site to a new sourdough starter buddy and encouraging her to branch out with her sourdough starter. Thanks you.
Oh my goodness I just made this banana loaf this afternoon. It's the best ever!!!!
Thank you for your sharing👌. I made it and it turned out very good. I reduced baking soda to 3/4 tsp and the bread full off banana flavor.
Appreciate the explanation of how the starter functions in the cake vs a typical recipe. Thanks!!
I’m new to your channel I have sour dough starter already mix and I was so glad to find this channel God Bless
Made it yesterday and it's gorgeous. Thank you.
I love chunky banana bread and with walnuts if at all possible.
Just made this and am excited to see how it turns out, thanks for the easy recipe!
thank you for the recipe!
Awesome. Try putting ground coffee or creme de cocoa in your next banana bread. Works well
That would be amazing! Thanks for the suggestion, we'll give it a try.
@@GlenAndFriendsCooking the best is to add a drop of almond extract with the creme de cacao, vanilla bean paste and instant espresso. I put this in many of my custards and baked goods.
I have this in the oven right now! Can’t wait!
what a fascinating combo
Great idea
Does banana bread freeze well? It's just my husband and I and I also hate tossing away starter. Thank you
It freezes reasonably well -
Looks great, but I would add walnuts to make it banana nut bread; or as my kids call it nana but bread :-)
Yeah - about a 1/2 cup of chopped nuts is great in this.
Absolutely.
Just made this with you - it's in the oven now.
Thanks for the recipe, but the starter can you put it un grams?
Glen, would you be interested in a no-discard feeding method? Also, after watching the sourdough coffee cake episode -- I can't help but think it tasted very much like 'Herman', or Amish Friendship cake.
Every time I experiment adding my SD to other breads and cakes, my wife says, "Tastes like Herman." LOL
It was essentially a Herman style friendship cake - definitely had that flavour. Honestly we don't 'discard' all that often anymore, we bake a lot of bread, pizza, and cakes with the sourdough. If anything We almost need more - but what is your no-discard method? It's always interesting to find out what other people are doing.
@@GlenAndFriendsCooking -- I essentially keep it very wet where it just has a trace behind when you're whisking it, it appears you keep yours rather wet as well. I keep it on the counter and not in the refrigerator, it would take at least a day or two for it to begin to turn if you forget to feed it, in that case you could put it in the refrigerator after feeding and take it back out after. I only feed it a half of cup of flour to 3/4 cup of flour in 24 hours. So I may give it a half a cup in the evening and then when I wake up in the morning another half of a cup, with the appropriate splash of warm water to keep that near pancake batter consistency. With this method I can still bake all of my pizzas and Breads and, as you say, sometimes I need more. If I know I'm going to use it and need it to be very active, I may feed it a cup to a cup and a half in the morning and a bit less hydration, and let it eat.
About three years into sourdough myself, I came to the conclusion that the discard method was wasteful and a lot of raw material was going down the drain into the septic, or perhaps some still throw it in the compost pile? Either way, there is little to no waste with this method I use.
Is it baking soda or powder? It states one way in the recipe and another in the directions. Thanks..
Soda - Thanks for the heads up, we've fixed the recipe in the description below the video.
THANK YOU !!!
Doesn't the sourdough make it more digestible?
Why add baking soda if using sourdough starter?
soda and powder both are a must. Do it then ask the bread who is sexier. You’ll see for yourself though
Great vid buuut, why are quick breads that are actually cakes called bread? Ie. Pumpkin, zucchini, bannana. And then why ia a chesse cake called such when it is really a cream cheese pie(cottage chesse if you're looking at a depression era recioe.)
What's the weight or amount of flour your adding,
Cause there's nothing mentioned about it.
The recipe with all of the amounts is at the end of the video and in the description box below the video.
I was following the video and not the recipe and missed adding the baking soda during the beginning. I ended up putting the baking soda at the end. I hope its okay. 😅
Update: it was NOT okay. We nicknamed the bread “Risky Banana Bread” because there were pockets of baking soda and it tasted like toothpaste. LOL
No matter how I tried, a half a cup of butter does not come to 120 grams, far from it, I don't know what kind of butter you're using.