Sous Vide Banana Bread


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.

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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!
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Pro-level cooking techniques made simple.

Ingredients for 12

  • 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


  • Step 1

    Set Anova Sous Vide Precision Cooker to 170°F / 76.7°C

  • Step 2

    Add butter, brown sugar, and white sugar to a warm skillet and and combine,

  • Step 3

    When butter and sugar mixture cools, add egg, milk, vanilla, and salt. Stir until sugar is fully dissolved in mixture.

  • Step 4

    Add bananas, flour, and baking soda and mix until just combined.

  • Step 5

    Cast into pre-greased 4 oz mason jars and screw lids finger tight to allow air to escape as they are submerged.

  • Step 6

    Cook for 2 hours.

    • Optional Finish

    • Step 0

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

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170 F / 76.7 C Recipe Temp
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