I remember that exact pumpkin spice banana bread video AND the drama that went with it when a certain company stole your recipe as their own. I definitely signed the petition going around for them to give you credit in the description. haha
Not only do I remember that pumpkin spice banana bread loaf, but I also remember a certain company you've taste tested over a hundred times basically lifting that exact recipe shortly thereafter lol
Kelsey 23 It calls for baking soda instead of yeast and there's no glúten development. That's a cake to me. I remember telling my mom I was gonna make banana bread and she looked at my like I was crazy (it's not a thing in our country) before I explained to her it was actually a cake 😂
My mom made banana bread and it was literally so good,,, then I got a crunch- thought it was sugar, then realized it was eggshell 😢 all good things must come to an end.
One time my mom bought a banana bread loaf and I got a crunch bite but it was a artificial nail 😂😂😂🤮.. I'd take egg shell over some strangers artificial nail 😂😂
Thank you for including Chef John's recipe this time! I actually won a "best banana bread" competition and got my recipe published in a magazine many years ago and I still think BA's recipe is the best I've ever tried.
It doesn't bother me that Chef John lost, I'm just glad people know he exists. He's like the alpha and the omega, he was here in the beginning, and he'll be here in the end...
it's sad that he gets forgotten so often, especially since Binging with Babish mentions in nearly every interview how much his style is influenced by Food Wishes (and also regularly mentions chef John is his videos)
I only found this channel a few weeks ago, but even 4 years ago your vocal confidence was on point. Were you always this confident in front of a camera?
If you don't have overripe bananas, you can put what you have in the freezer for 2 hours in their skins, take out and defrost, they'll be mushy and good to go. They're not as sweet because the sugars dont have time to naturally break down, but it's a good tip in a pinch 😊
I do something similar to yours, and it's hands down the best banana bread I've ever had. No chocolate chips, 50/50 light/dark brown sugar, vanilla, cinnamon & a pinch of clove. I find the key is to really push the amount of banana you use and get as close to that "too much" line as possible.
Been watching for a while and finally subscribed. I LOVE these RU-vid chef comparisons, and I like the recent channel inclusions. I didn't know about Food Wishes or Sam the Cooking Guy before this. Thanks for continuing to bombard your family with food for our entertainment!
This is sooo helpful! I've been baking banana bread practically nonstop over the last few weeks and have been wanting to try out other recipes but didn't want to waste any ingredients. Thank you for sharing your research and trials! Can't wait for the perfect time to whip up some pumpkin-spice banana bread and have my family try it.
Hi David, if you are intrested in other country's banana bread recipe, then you should make our family's banana bread, from Latvia. ingredients 1 cup. Kefir 1/2 cup. + 1/4 cup. oil 1 cup. sugar a pinch of salt 2 1/2 cup. flour 1 teaspoon baking powder 2 eggs 2 teaspoons vanilla sugar 3 medium-sized, well-ripened bananas. If you want chocolate, then add 1/2 cup. milk chocolate chips, but I personally do not put any. icing sugar (for decoration) How to make: In a large bowl, mix together the kefir and oil. Add sugar, vanilla sugar, a pinch of salt, mix well. Add eggs, mix. At the end, sift the flour, baking powder, and mix well into an even dough, but do not over-stir! Finally, stir in the crushed bananas, mix well. Lay the bread form with baking paper and pour the dough. Bake in the oven at 170 C for 30, 45 min. until golden brown and the toothpick comes out clean when inserted. When baked, cool for 10 minutes and then take out of the form. Dust over with icing sugar and serve. very tasty and simple, our family's favorite recipe! With each passing day, banana bread becomes softer and the most delicious is banana bread crust or the outside.
I love putting slices of banana bread in my toaster - edges get crispy, surface gets a little crunch, inside still all soft....put a little butter on there.....yummmmmm
From my experience, and correct me if I'm wrong, if the ingredients are mixed with an electric mixer, there will be a lot of air incorporated and the result will be more cracking in the surface compared to only mixing by hand. Btw, I think your recipe is the most interesting so far in these quarantine banana bread baking spree!
I have so many questions for the Americans. 1. Why does you chocolate chips come in giant bags? 2. Why does you butter come in sticks? 3. Why does you salt come in a box? 4. Why does your baking soda come in a box? 5. Why does your brown sugar come in a giant back with see through sides? 6. Why are your eggs white?
1. There are different sized bags but most of the bags sold are enough for a batch of cookies or what most recipes call for. If they are bigger it's usually a bulk item (costs less the more you buy per oz) 2. They come in sticks because it's easier to portion out for recipes. They come with lines that show where to cut for specific amounts. So convenience. 3. Not all salt comes in boxes, a lot (if not most) of salt comes in cylinder shaped containers with pourable spouts. 4. I'm assuming baking soda comes in boxes here because it's cheaper, but baking soda is marketed here as an odor absorbing product for refrigerators too (open box, leave it in the fridge and throw away every so often). 5. This is just the packaging for this brand but Brown sugar comes in plastic packaging to seal in moisture from the molasses in the sugar so it doesn't turn into a rock. 6. White eggs because the chickens that produce them are cheaper than the ones that vary in color. Hope this helped :D
I won't call you names! I love the comparisons. I have my favorites, but I watch several youtube cooking channels. It's fun to watch you compare their exact recipes. Love it. Keep it up.
1:45 that is not over ripe? the top is still green, its not even ripe. I don't consider bananas over ripe until they're entirely black on the inside, not just outside. that is when I enjoy them the most, but that can take over a week or even two to achieve.
I think it's been artificially ripened. It means the top is green but the rest will taste sweet like they are overripe. I do agree with you tho about the black bananas.
There is not enough likes in the world i can give to you because of this series. This is exactly what my lazy asß avoids to do everytime I want to make something I found on the internet. Hvala!
David Seymour I have been meaning to comment on one of your videos for a while, all I want to say is that you deserve more success than you already have. You are amazing, I always look forward to the day you upload!
bruh i’m just now watching this vid and well it makes me feel very old. i cannot believe i’ve been watching your vids since 2016. it’s been a while haha. but keep up the good work david. almost at 500k and i cant wait for you!!!
I wanna see "I tested everyone's cookies" I really wanna make a nice batch of chocolate chip cookies and don't know witch recipe is the best, everyone's done it by now :(
the New York Times recipe is kinda complicated but really good! the recipe needs all these types of flour, but I substituted all-purpose flour for all of those and the cookies came out great!
Late, but I second the "BA's Best" chocolate chip cookie recipe by Chris Morocco. Completely foolproof, I made them at 2am when I couldn't sleep once on half brain capacity and they still came out perfect. They are also great modified, I tested double chocolate, walnut and cinnamon, cocoa and almond, and chai versions and they were all glorious.
David is so underrated in my opinion. He is one of the very few RU-vidrs that I’ve been watching since the very beginning and I’ve never stoped watching him. CHEERS TO THE OG FANS✌️😝And to those who also remembers the preschool plate🤣
Generally when you make quick breads like banana bread, you mix the sugar and liquids then when you add the flour you mix as little as needed to get everything combined to avoid developing the gluten. The gluten is what makes it chewy/tough. I add my bananas at the beginning but some fold them in at the end like you do the chips or blueberries or other morsels you want to remain fairly whole. Thanks for the video!
Hi david, i NEVER comment on any youtube videos but i just wanted to tel you how much i appreciate your content!! I watch every one of ur videos ❤️ thank you for brightening my days
@@カリナちゃん I was gonna comment "Is nobody noticing how hot his brother is?!?!" after unsuccessfully going through the comments and then finally came across your one :) I think David should definitely make a collab video with the big bro :)
I’ve been making a bunch of banana bread too and what I did to BA’s recipe was add 1/2 teaspoon of vanilla, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of cinnamon & it realllly elevated the flavor
“BA’s best banana bread” recipe is my absolute favourite. People always ask me for the recipe after they taste it. It’s wonderful. David yours looks amazing too, might give it a try!
