Sous Vide Banana Bread

An age-old family recipe, Danny converted his beloved Mother-in law's family favorite banana bread to a more modern adaptation. He uses Anova to ensure the bread is incredibly moist, and as a plus, they are already portioned for easy serving!

Author

Danny Della Lana

With a flair for entertaining, Danny Della Lana uses his Anova to ensure all the components of his meals come together with ease, and the results are extraordinary.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 170F / 76.7C

Ingredients

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 3 tablespoon milk or buttermilk
• 3 very ripe bananas. Mashed.
• 1/2 teaspoon baking soda
• 2 cups all purpose flour
• 1/2 cups nuts, optional

Directions

1. Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C
2. Add butter, brown sugar, and white sugar to a warm skillet and and combine,
3. When butter and sugar mixture cools, add egg, milk, vanilla, and salt. Stir until sugar is fully dissolved in mixture.
4. Add bananas, flour, and baking soda and mix until just combined.
5. Cast into pre-greased 4 oz mason jars and screw lids finger tight to allow air to escape as they are submerged.
6. Cook for 2 hours.

Optional Finish

1. You can enjoy the banana bread right out of the jar, or finish in a warm skillet for some browning.