Visit my blog at www.overthekitchencounter.com for more tips on cooking and crafts. Here is another banana bread recipe - but it produces a totally different loaf. Using a food processor you can mix this batter up in no time…which is good because the bread bakes in a low oven for 2 1/2 hours! But if you have the time it bakes up into a dark, delicious, really different loaf! One of my favourites!
May 27th, 2011 at 4:35 pm
i love bananas omg banana bread omg omg omg omg omg
May 27th, 2011 at 5:03 pm
@leftyla Hi! Thanks so much for subscribing. Yes, the 2 loaves are completely different: the “regular” one is the typical, sweet banana/pound-cakey quick bread. The dark one has a much lighter texture and the flavour is rich complex, and tastes almost like there is molasses in it (which there is NOT). But I love them both and like to alternate depending on how much time I have. Hope that helps!
May 27th, 2011 at 5:22 pm
Hi Angie, besides the color, is there a difference in taste between the dark banana bread and your other “regular” banana bread? BTW, your recipes are WONDERFUL!!! I just subscribed to your channel!!
May 27th, 2011 at 6:18 pm
You should use riper bananas ! They’re cheaper and on top of that, they taste better !
May 27th, 2011 at 6:46 pm
@RiyazGuerra The recipe doesn’t add nuts, as most banana bread recipes do, and I don’t b/c we have a nut allergy in the family. I no technically there should be not problem (as in sinking), I would just fold them into the batter before putting in the pan. My only concern might be the long baking time (I don’t know, could they get bitter tasting??) but I’m pretty confidant that it would work out fine! Let me know if you make it. Thanks.
May 27th, 2011 at 6:59 pm
Looks really good! this may be the first bread recipe I try in my new food processor!
Have you tried throwing in some walnuts at the end? Or would they just sink to the bottom?
May 27th, 2011 at 7:43 pm
You’re welcome!
May 27th, 2011 at 8:29 pm
Thank you for this wonderful video and great follow ups on the Q&A sections
May 27th, 2011 at 9:00 pm
Hmmmm…that IS a mystery…and funny thing is, it happens at my house too! (Usually with pie). You’re sweet as always, Lois!
May 27th, 2011 at 9:59 pm
Good morning Angie,
I made 2 loaves yesterday and wrapped them both in aluminum foil. This morning, only one half of a loaf was left and wrapped up very neatly, like I wasn’t supposed to know that a loaf and a half disappeared overnight. But the banana bread was delicious and very moist. Even this morning, it was still very moist and delicious with a glass of cold milk. And of course, after I prepare one of your recipes, I place it in my recipe book and toss the others.
Lois
May 27th, 2011 at 10:05 pm
You could use a blender but I’d say too much trouble. Mash the bananas with a fork or potatoe masher and then just mix in the rest of the ingredients by hand. You need the buttermilk for leavening with the soda - you can use vinegar or lemon juice with the milk to make 1/2 cup…let it sit for a few minutes. Condensed milk - no, too sweet and thick…I would say. hope that helps
May 27th, 2011 at 10:39 pm
Would a blender work insteead of a processor? Could regular milk work instead of buttermilk? Also, have you ever tried using condensed milk in addition or in replace of sugar?
May 27th, 2011 at 10:41 pm
oh ok.THANK YOU:)
im planning to make this recipe on friday.
my mom & dad loved the upside down pineapple cake.thank you!
May 27th, 2011 at 11:16 pm
Do you have any realemon juice or vinegar? Just put a tablespoon of that in a measuring cup and add milk to equal half a cup and then let it sit for a few minutes = buttermilk…(you need that to make the bread rise)
May 28th, 2011 at 12:15 am
can you substitute buttermilk to just milk?
May 28th, 2011 at 1:09 am
Awesome recipe! I did something like this using brown sugar. I’ll try yours when I can.
May 28th, 2011 at 1:22 am
i bought a sunbeam breadmaker, fairly cheap $54. Now I am just tweaking how much yeast to add and i use olive oil and honey instead of the butter and brown sugar that the recipe in the manual says for wheat bread..also does anyone here use lecithin to soften the bread and make the yeast activate more?
May 28th, 2011 at 2:02 am
try foodwishes- here on youtube- this user has at least one no- kneed bread recipe. not to offend angie. i love your recipes, and i dont know if you’ve made any no-kneed bread bcz i havent gone through all your recipes yet
May 28th, 2011 at 2:57 am
2-1/2 hours.
May 28th, 2011 at 3:15 am
You can just make it by hand in a bowl.
May 28th, 2011 at 3:26 am
Do you think I could use my food processor to make wheat bread? lol. I don’t have the 100 bucks for a bread machine right now but I love homemade bread
May 28th, 2011 at 4:00 am
how many hours?
May 28th, 2011 at 4:46 am
Yes, the long, low cooking time & temp. and the large amount of baking soda. It’s good!
May 28th, 2011 at 5:34 am
how it became dark color!!! it is the long time in the oven!! or what!!!
May 28th, 2011 at 5:45 am
thanks for sharing angie! looks awesome.