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  • Hey everyone, it's Natasha of Today we're making our

  • all-time favorite banana bread. It's so soft, moist and loaded with ripe bananas,

  • tiny raisins and toasted walnuts. This is the best way to use overripe bananas.

  • You'll start with 1/2 a cup of unsalted softened butter. Place that in a large

  • mixing bowl and add 3/4 cup of sugar. Cream those together on medium-high

  • speed. In a second medium mixing bowl mash together 3 ripe bananas. Coarsely

  • mash them up until you reach the consistency of baby food and there's no

  • need for perfection here. Add the mashed bananas to the rest of your batter, along

  • with two large room-temperature eggs and mix those together until combined. In a

  • small mixing bowl whisk together one and a half cups of flour, a tsp of

  • baking soda and half a tsp of salt. Add those to the creamed mixture and

  • stir to combine. Stir in 1/2 a tsp of real vanilla extract and last but not

  • least, add half a cup of raisins and one cup of coarsely chopped, toasted walnuts.

  • Using a spatula, fold those together just until combined. This batter looks and

  • smells amazing. Use a little pat of butter to grease the sides and bottom of

  • a loaf pan then dust with flour.This will help keep the banana bread from

  • sticking to the pan. Shake out any excess flour then transfer all of your banana

  • bread batter into your prepared pan,

  • lightly smooth out the top and bake in a preheated oven at 350˚F

  • for 55 to 60 minutes or until a toothpick, inserted into the center of

  • the loaf, comes out clean. Once it's out of the oven, let it rest in the pan for

  • about 10 minutes before transferring it to a wire rack to cool to room

  • temperature. All right, it's cooled down to the point where it's just warm and

  • we're gonna do the taste test. Okay, so I'm gonna slice this up and that rose

  • beautifully. Okay, here we go...

  • Oh my goodness, you guys, my kitchen smells like a bakery right now! Mm-hmm!

  • And I want you to look at what's inside of this luscious loaf. All right, I cannot

  • wait to bite into this thing, look at that. It's so soft and moist and loaded

  • with everything good... so many walnuts and raisins. And if you got somebody that's

  • allergic or doesn't like walnuts or raisins, you could totally leave them out.

  • The banana bread will still be amazing. Okay, let's do this taste test. Mm-hmm...

  • Okay, Wow! This is loaded with flavor. You can really taste the sweet pop of

  • raisins and then the crunchy walnuts, oh my goodness! YUM! And a lot of bananas. It has

  • really good banana flavor. This is my absolute favorite banana bread. If you guys

  • enjoyed this recipe, give me a great big thumbs up below. Make sure to subscribe

  • to our Channel and we'll see you later. Hey, wait! Before you go, for more quick

  • and easy desserts that you'll make over and over, check these out right over here

  • and click below to subscribe and when you do, click that Bell icon and you'll

  • get notifications every time we post a new recipe. We'll see you later.

Hey everyone, it's Natasha of Today we're making our

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B2 banana bread banana bread tsp loaf moist

Moist Banana Bread Recipe | Sweet Bread

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    林宜悉 posted on 2020/03/25
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