🍌 1½ Pounds of Banana Banana Bread Recipe
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- 🍌1½ Pounds of Banana Banana Bread Recipe
Welcome Friends! Welcome back to Sunday morning and the Old Cook Book Show. Today we're going back to the Walsh County cookbook and we're going to do a banana bread recipe… using bananas that may be period correct?
Ingredients:
500 mL (2 cups) sugar
125 mL (½ cup) butter
2 eggs
250 mL (1 cup) sour milk
5 mL (1 tsp) baking soda, dissolved in 30 mL hot water
4 large bananas
Pinch of salt
125 mL (½ cup) walnuts, chopped
125 mL (½ cup) dates, chopped
875 mL (3½ cups) flour
Method:
Bake one hour in a moderate oven… (as written in cookbook)
Method:
Preheat oven to 165ºC (325ºF).
Cream together sugar and butter.
Cream in eggs one at a time.
Mash bananas, and mix into creamed mixture.
Mix in soda mixture.
Alternate mixing flour and sour milk.
Stir in nuts and dates.
Transfer to two loaf pans and bake 1 hour, or until a tester comes out clean.
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Thanks for watching Everyone! *Do you every buy those other bananas at the supermarket?* As always the recipe is in the description box.
I'll buy them as a treat once every 3 years. I have an aunt who will only eat the little ones.
@Sam Gates I am a banana!
Where I live, the grocery stores don't offer a wide variety of produce. I have tried the tiny bananas marketed for kids but I didn't care for them. The texture & taste didn't appeal to me.
Glen & Friends Cooking: Yep. I like trying all the varieties of fruit I can, and eventually settle on which one I think is best. Have not reached a decision on bananas yet, but I like the Cavendish fine. Just not best.
Absolutle. The alternates have a different taste. The little red ones especially. I use the little ones for cooking. The ones you chose are great for banana pudding. Very banana-y
I love that he always does his research and he explains things so well
Grandma taught me back in 1968 when I first learned to make banana bread at around six years old that you put some lemon juice in with regular milk, about a tablespoon to a cup of milk. It’s the acidity of your sour milk, buttermilk or lemon juice that activates the soda and who was I to argue with grandma.
The history lesson on bananas was interesting and I enjoyed it :) Thanks on making great and educational content!
An interresting situation is that the currently grown monoculture banana, is also now facing a potential blight that might wipe it out too. Since it's a monoculture, if one tree is infected and killed, that means that the rest are also at risk.
I absolutely love the matter of fact explanations "it's just the way it works." 🤣
My late father worked for the Swedish banana shipping company. He gave us kids ladyfingers bananas,fresh from the boat. Regular bananas taste like paper to me.
Torbjörn Lindberg What’s a regular banana in Sweden? Cavendish?
@@ViaticalTree cavendish
Torbjörn Lindberg I really want to find some of these other bananas to try now.
We get Lady Fingers in Australia. If you live up north you can grow them in the garden. I buy them when they’re in season.
@@janeteholmes everytime when my family would go up north past the daintree to go camping we'd stop at a little banana stand just before the ferry. Best bananas ever.
The bread BIG BANANA wants you to bake.
@@Vedexent_ BIG BREAD is upset about your heresy.
Idk what it is about ur channel but it's so enjoyable, and ur not jumping all around and making loud noises, you're doing straight forward fun recipes which is awesome
Stay classy Canada. Cool video thank you
😂Olga made it her own!!!👍👍 ASOLUTELY loved this lesson/seminar/lecture!!! This is Glen & Friends Cooking!! All of my old recipe books are the same - dates, nuts and raisins; can't go wrong! Forgot about the water/baking soda, thank you! Wonderful episode!😎👍👍🥇🏅
While eating banana, 'I'll have another...but their gone'. Love that line.
That crust sounds perfect for eating with coffee
I love this series. Both for the great recipes, but also the history lesson that comes with the food.
LOVE GLENS RECIPES -------from Adelaide Australia
Just made this with 2 teaspoons of baking soda and I’ve finally found my perfect banana cake/bread. I used sour cream and milk instead of buttermilk. Thx for this recipe!
Sound delish and looks fab, thanks Glen & Julie... 👍🐾🦘🙏🏻
Here in Mexico we have a lot of options for bananas. We have the Cavedish and the Manzanos (called manzanillas here) and lots of other very tasty bananas that don't keep or ship very well. My favorite banana for banana bread is called a "Macho" here and I think you'd probably call it a plantain in Canada like we did in Rhode Island where I come from. It's the banana that is not eaten raw but is usually sliced and fried here, and it makes a great banana bread. Sweet with a tangy taste too.
So appreciate of the effort you have put in to these older recipes, not only the history but the authenticity of the ingredients and method.
The cooks of the interwebz thanks you, Glen. ;)
I did 1 cup cane & 1 cup dark brown sugar. After trying 50-100 different recipes, I've finally found the perfect banana bread!💜. I did use the big modern bananas but next time will try the smaller old style.
You guys seem like youd be just some of the coolest people to hang out with and eat some damn good food with i just subscribed and i love this chanel im a permenent friend now lol love you guys and your chanel such down to earth people plz never change lol
Nuts, dates, and bananas certainly create a sturdy hypothesis.
Those little bananas are usually available in Latin and in Asian grocery stores. Where I'm living in Washington. In California, they were usually available in all grocery stores and also fruit stands. Sometimes they're available in the big box grocery stores
Hey Glen, thanks for sharing the banana history lesson! I live in Florida and grow both the Cavendish and Gros Michel bananas, among others. It is true that the Gros Michel is better than the Cavendish if you eat them out of hand at optimal ripeness. However, the differences are subtle enough that if you aren't paying super close attention you might not even notice any difference, and as they get overripe the two are indistinguishable. I find it exceedingly unlikely that anyone would be able to taste the difference in a banana bread made with a Cavendish instead of a Gros Michel.
OH MAN! Banana bread is my favourite food! Thought I usually have to chase it with an entire box of weet-bix.
*sees the two eggs on the counter*
Oh we're gonna get The Egg Speech again aren't we
Thanks for the history lesson! Its so interesting 🍌😊
I love banana bread!! I'll try this recipe at home
Excellent and delicious 😋👌👍
I ate a banana while watching this. I hope you're happy.
Awesome!
I was interested in this recipe as it's very similar to a banana cake recipe I have from a South Australian cookbook from 1959, with the exception of dates and nuts. It also calls for sour milk and placing the soda in fluid.
Side note: I really enjoy the other banana varieties available in my local supermarkets, as they have much more flavour than Cavendish.
my mom had a banana bread recipe that called for some sour cream or sour milk. i remember she made sour milk by adding some vinegar to milk.
glen,Jules. here in mexico we have 8 different varieties of bananas, Dominoc, valery, pera, Tabasco, morado, macho, cavendish gigante & manzano. for sour milk I often substitute sour cream, yoghurt, buttermilk, or just milk with lemon (or any acid).
I can't get the image out of my head of Olga Hansen shoving bananas into everyone's batters...those were wild times. 😁 All the best Jim Oaxaca
I love that crust that formed, woulda made a great snack with some milk and maybe apple butter or cream cheese. Maybe even cooking it in a muffin/cupcake tin or a mold to make small twinkie sized breads...
Hi ,I would really appreciate a sourdough bread recipe , could you please help.
Hi ,I would really appreciate a sourdough bread recipe , could you please help.
Hi Mr Glen , very interesting history about bananas.I made that banana bread with manzano banana in my countrry Perú we have variety of bananas
My Wife’s family recipe for banana bread is milk with vinegar.
I live in Florida and have seen several different bananas types at markets but, since they have seeds, I’ve never tried them
My mom makes a very basic banana bread, she uses several cups worth of puréed bananas, flour, sugar, salt, butter and it probably weighs 5 pounds 🤣
But it’s oh so good. I need to get the recipe from her 🙏🏻
Scientific explanation for adding 1 egg at a time: you are trying to mix 2 things that don't want to mix: one is mostly water based (egg), one is mostly fat based (butter) and as we know fat and water don't like each other; by adding 1 egg at a time you are basically doing the same thing as drizzling oil slowly when you do mayonnaise, you are trying to make an emulsion and the only way to have a "homogenous" one is to add little portions of one thing in the other.
Very interesting history of bananas, thanks. I wonder how you were supposed to acquire "extinct" bananas?
If the Cavendish bananas work, then in my mind the recipe is a success and it doesn't matter what would have been used as we have a readily available option that works.
I cannot believe people give you a hard time for the kind of bananas you use Glen :-) What a crazy wold. Anyway just to say that the bananas you used for this one look very similar to the platanos we have coming from the Canary islands here in Spain.
Thank you so much Glen for all of your videos, I love watching and listening to you. I was just about to go and make some banana bread after watching this, but have just seen a Lemon pudding cake in the suggestions... so now not sure what to make! :-)
This is very similar to my maternal Grandmother's banana bread recipe. They were from northern Wisconsin. Only difference is there were no dates in it. I'm curious about the type of bananas they would have had access to in the 30s-50s. Have to ask my mom sometime.
On another note, I read, sometime ago, that that banana flavoring that's used nowadays was based on the extinct banana & has never been changed.
2:35 It was bread in the 1800s - so there is an earlier recipe! Joking - thanks for the recipe.
wow people will moan about anything :D
I enjoy your presentations, learning a lot, for your sharing of knowledge
But I've made this recipe and it came out great
One thing, it is the creaming of sugar and butter, Plese mention the temperature that the butter should be at before you start the creaming process, would be very helpful
Again thank you
Actual sour milk (literally produced and packaged by dairy companies) it’s so popular in South Africa, people have it with a grainy Mielie meal and it’s also great for making scones
it’s probably the same as what’s sold here as ‘buttermilk’.
im happy you mentioned the "extinct" bananas
Glen, I just made Banana Bread yesterday. Why do you publish video's the day after I make the item?
Wow, that all looks great!
We love the little bananas. Hawaii had what they called apple bananas and they were pretty tasty. It's been a while, but Manzano bananas might be the same thing. Have you done any research on the general availability of bananas in the northern US and Canada? I'm curious how long it took for people to realize they could make something so delicious that they might actually want to buy bananas with the intent to let them get too ripe so they could make banana bread.
Manzano are the apple banana
I didn't know you could still get bananas with seeds. I hate bananas (except in banana bread) so I never looked into it, but still you learn something new everyday.
Milk comes in bags but buttermilk comes in cartons. Makes sense 😄
I came here to make Banana bread, got a free Banana lesson.
The term for that milk in Canada is clabbered milk. Milk that's sat out for a couple of days
another great episode. my favorite is Martha Stewart's with sour cream in it. so good
You always have such fascinating information. I just figured out you remind me of Alton Brown.
Why is banana bread and cake much better the day after baking. The flavor seems to develop more with each day.
That looks great
I enjoy those baby finger bananas any time I can get them. Some of my friends grow them from Florida to Louisiana ... and they could easily be grown further west..
My grandma and mother would splash a tiny bit of vinegar into the milk so it would "clabber" and use that for sour milk.
Your finished loaf looked great. I'm not sure I would go with two smaller tins or increased soda ... AND ... I love banana bread.
You need to let the banana's ripen until they are black, you will get a better flavour!
You should make Rasberry coridal from PEI! A wonderful classic!
Could you use plain full fat whole milk yogurt vice buttermilk? I don’t know if the additional fat would make a difference or not. Or add a pat of butter? I am not a baker so I have no idea
The7humpwump: Generally speaking, yes, you can substitute plain yogurt for buttermilk in most recipes. Make sure you don’t use Greek yogurt, and that you stir in the whey, so it has the same viscosity as buttermilk.
I never buy the red, or finger bananas at the supermarket, because I don’t think I would like them, but of course, in produce stores, there are always so many more varieties, including cooking bananas (plantains), and I should try something different, sometimes!
I do remember having bananas with seeds, when I was a kid in the seventies. I don't know what those would have been. Because I remember mainly having Chiquita brand bananas.
If you cook the banana until the skin darkens and use it instead of natural ripen banana it taste al lot sweeter and more like banana
I'm guessing you buy dates in bulk these days.
Very Interesting. I made a date bread from a recipe my mother used to use. So now I am interested in combining my leftover dates (and walnuts) into a banana bread! I also paused the video and took a photo of the date bread recipe LOL
On another subject, have you ever done Nanaimo Bars? Is this a recipe like butter tarts that seems to have endless variations? I made those recently from a recipe my mother had, but had to reference the internet and came across quite a few variations. No wonder I like them... they are nothing but sugar. It's not until you make something when you are struck by the sheer amount of sugar involved.
I enjoy this channel immensely! Have you considered a stand mixer, tho? It'd be so much easier for you to talk and stir.
Cavendish bananas really are terrible compared to the wide variety of other bananas available. I've yet to try the elusive gros michel, though as you mentioned, Miami Fruit Company offers a waiting list preorder for them. I have tried many other banana varieties all across southeast Asia though and the variety is truly outstanding. I never thought to try some of these other varieties for banana bread, will definitely give it a shot. Thanks, Glen!
It's like tomatoes. They gave up flavour for easy to grow. Luckily we're bring back all the heritage breeds and we are way better at modifying them so good tasting ones get easier to grow.
U guys should make buckeys thier peanut butter balls with choclate covering it all except a small portion for the eye of the buckeye one recipie i tried they tasted just like reeces peanut butter cups im from america and reecees is amazing idk if canada has them but thier awsome
Manzano, in Spanish, is apple tree. Manzano banana is “apple flavor” banana. It is very common in the Caribbean.
SQUAAAAZEEN
Dates in banana bread??? Why have I never heard of this before? (Although, I do have a delicious banana bread recipe from the 1940’s that has chopped dried apricots.)
lol never heard the gros michel being referred to as the gross michael but I like it
I would like to have this 'cake' (I guess that word might be justified, concerning how much sweetness bananas and dates do bring in here) together with a nice tea (without milk & sugar). Thanks a lot for sharing!
I wish there was a way to make home made fruit loop straws I remember having them all the time as a kid but for some reason they were sadly discontinued 🙇🏻♂️💔
I don't know about fruit loops, but there are ways to make flavour straws at home.
my sole banana bread attempt produced a rubbery brick, it was awful. I might try this one.
Hey Glen, Could I get a closer approximation to "Sour Milk" bu mixing an amount of Sour cream or plain yogurt to whole milk, and letting it sit out for ummm some time?
In Australia we call the little bananas Lady Fingers
Would this work if made using sweet potato instead of banana?
Im glad you clarified about buttermilk vs sour milk. Sour milk back in those days was probably raw milk left out to separate (guessing) which makes a type of kefir. But don't try doing that with pasteurized milk it just becomes barf and is absolutely disgusting.
When something calls for buttermilk, meaning the liquid left from churning butter, would whey be a closer substitute than inoculated "buttermilk" ?
Which one they are calling for depends on when the recipe was written. In the end, both are going to get you to about the same place and it's difficult sometimes to guess which was called for.
All of my grandmother's old recepies use the term "sour milk" instead of buttermilk. She seemed to think that it was the same product that they changed the name of for marketing purposes.
Can you try to make an authentic NY style pizza with San Marzano sauce?
Manzanos are also known as apple bananas because of their slightly sour apple flavor
in AUSTRALIA the small Bananas are called( finger Bananas) or lady finger
👍
yum. Would Creme Fraiche or a lower fat content sour cream be in line with "Sour Milk" in this reference?
Why not just let the milk go sour...as an African this recipe is super easy because we have all types of bananas and souring milk is actually a delicacy
Olga Hansen - sounds like she could be Norwegian
Glen, you mentioned seeds, are the seeds a part of the texture?
you don’t even notice the seeds when eating it - they are pretty small and soft.
First after Glen 😁
Nothing like the authenticity police ruining a perfectly good recipe. It is not like you are entering this into a historical baking contest.
'sour milk' was what the Americans called 'clabbered milk': raw, unpasturised milk that had gone sour (because of slight fermentation). Never, ever drink or use pasturized milk that has 'gone off', because that's putrid and therefore toxic. Cultured buttermilk is indeed a good alternative because that, like clabbered milk, is a form of fermented milk. Milk kefir might work too.
Where I come from we butter our banana bread.
I travel to Uganda about every year, and the bananas they have are great. I believe they're manzanos based on their size and shape. Also, the pineapple is the best in the world there. Absolutely sweet as nectar, and not acidic like North American pineapples are. I find that the pineapples I eat here end up actually hurting my mouth because they're so acidic.
Been looking at other recipes to try instead of my usual as I have a load of bananas that want using up so this seems like a good one to try. I'm curious to know what the difference is between banana bread and cake because all the recipes I've seen are quite similar so what is it that sets them apart?
Banana bread is a type of cake. Name is misleading.
I dislike apple (manzano) bananas; when I was little we lived on the border of California and Mexico and got a whole stalk of the things. They all ripened at once. In desperation, my mother decreed that we had to eat one at every meal. In the '90s, a friend gave me one to try and I recognized the flavor at the first bite.
I think the best flavor is a very very ripe banana, almost black skin for baking.
I’m wondering if, instead of dates, the seasonal baby dried bananas at Trader Joe’s would be delicious? They disappear during the fall months, but they are great in quick breads.