WOW! Sour cream??? … WOW! Sour cream??? I just made banana bread 2 days ago from someone elses recipe. It called for 4 bananas but I didn’t taste much of the banana. So i’m looking for another recipe. I’m going to try this one today. Thank you!
Next time place the … Next time place the bananas in a brown paper bag and put in a dark place, oven or cabinet for example. They should ripen much faster.
Thank you so much … Thank you so much Chef Jason, i just tried this recipe about 2 hours ago and I’m eating it as we speak. I really want to emphasize to everyone else willing to try this that this REALLY is an amazing MOIST banana bread recipe. Thank you Chef Jason
Good evening, Chef … Good evening, Chef Jason.
My bananas are finally ripen. It took almost 2 weeks.
Is it ok if I substitute egg whites for whole eggs? I would use 4 egg whites instead of 2 eggs?
Thank you!
The sour cream is … The sour cream is what makes it so moist, so I’d suggest using that. If not, you might try a bit of applesauce instead. Thanks! Jason
Wow! It’s so cool … Wow! It’s so cool to think you’re preparing the bread all the way in Denmark! Some of my wife’s relatives come from Copenhagen. Glad you enjoyed the recipe, and thanks so much for the feedback!
Cheers from California! Jason
Hi, just baked the … Hi, just baked the bananabread and it came out wonderful! I’m from Denmark, so I had to convert Fahrenheit to Celsius and had to find a teacup that matches the American cup measure (we use deciliters), but I guess, that I was lucky in those respects. So, thanks a million for your (friends’) recipe.
Thank you ever so … Thank you ever so much for this recipe. I stopped making banana bread because I couldn’t find one that really made a great moist one. I think this one is for keeps!!!
March 26th, 2009 at 3:52 pm
I think you’ll …
I think you’ll enjoy this one. Thanks for commenting and let us know how it turns out for you. Cheers! Jason
March 26th, 2009 at 3:52 pm
WOW! Sour cream??? …
WOW! Sour cream??? I just made banana bread 2 days ago from someone elses recipe. It called for 4 bananas but I didn’t taste much of the banana. So i’m looking for another recipe. I’m going to try this one today. Thank you!
=)
March 26th, 2009 at 3:52 pm
You’re welcome! …
You’re welcome! Glad you enjoyed it! Jason
March 26th, 2009 at 3:52 pm
This recipe is very …
This recipe is very very delicious. Just made it, it’s simple and easy and very yummy. Thank you!
March 26th, 2009 at 3:52 pm
my mother in south …
my mother in south africa used to bake banana bread,i check if the recipe is similar
keep well
March 26th, 2009 at 3:52 pm
Next time place the …
Next time place the bananas in a brown paper bag and put in a dark place, oven or cabinet for example. They should ripen much faster.
March 26th, 2009 at 3:52 pm
I used Bulgarian or …
I used Bulgarian or Greek yogurt. Works just fine.
March 26th, 2009 at 3:52 pm
Thanks jbones0000 …
Thanks jbones0000 for taking the time to comment. I am glad you tried, and enjoyed the recipe!
Cheers!
Jason
March 26th, 2009 at 3:52 pm
Thank you so much …
Thank you so much Chef Jason, i just tried this recipe about 2 hours ago and I’m eating it as we speak. I really want to emphasize to everyone else willing to try this that this REALLY is an amazing MOIST banana bread recipe. Thank you Chef Jason
March 26th, 2009 at 3:52 pm
Enjoy! Jason
Enjoy! Jason
March 26th, 2009 at 3:52 pm
im gonna try this …
im gonna try this tonight,,,, i really should have thopught of using the cream, thanks bud
March 26th, 2009 at 3:52 pm
Sounds good. Let …
Sounds good. Let us know how it turns out for you! =]
March 26th, 2009 at 3:52 pm
Good evening, Chef …
Good evening, Chef Jason.
My bananas are finally ripen. It took almost 2 weeks.
Is it ok if I substitute egg whites for whole eggs? I would use 4 egg whites instead of 2 eggs?
Thank you!
March 26th, 2009 at 3:52 pm
thank you!
thank you!
March 26th, 2009 at 3:52 pm
The sour cream is …
The sour cream is what makes it so moist, so I’d suggest using that. If not, you might try a bit of applesauce instead. Thanks! Jason
March 26th, 2009 at 3:52 pm
if i dont have sour …
if i dont have sour cream any substitution for that.???
March 26th, 2009 at 3:52 pm
Wow! It’s so cool …
Wow! It’s so cool to think you’re preparing the bread all the way in Denmark! Some of my wife’s relatives come from Copenhagen. Glad you enjoyed the recipe, and thanks so much for the feedback!
Cheers from California! Jason
March 26th, 2009 at 3:52 pm
Hi, just baked the …
Hi, just baked the bananabread and it came out wonderful! I’m from Denmark, so I had to convert Fahrenheit to Celsius and had to find a teacup that matches the American cup measure (we use deciliters), but I guess, that I was lucky in those respects. So, thanks a million for your (friends’) recipe.
March 26th, 2009 at 3:52 pm
Glad you enjoyed it …
Glad you enjoyed it. It was not my recipe, I was able to get it from a friend of ours who owned a B&B.
March 26th, 2009 at 3:52 pm
Glad you enjoyed it …
Glad you enjoyed it. Thanks for commenting!
March 26th, 2009 at 3:52 pm
I have made your …
I have made your banana bread and it was great!
March 26th, 2009 at 3:52 pm
chef, i followed …
chef, i followed your recipe and it’s fantastic.
March 26th, 2009 at 3:52 pm
You are so welcome. …
You are so welcome. Glad you like it! We make it all the time here at home! Jason
March 26th, 2009 at 3:52 pm
I’d use the all …
I’d use the all purpose. Thanks! Jason
March 26th, 2009 at 3:52 pm
Thank you ever so …
Thank you ever so much for this recipe. I stopped making banana bread because I couldn’t find one that really made a great moist one. I think this one is for keeps!!!