Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.
National Banana Bread day is the 23rd of February.Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts. The actual Banana Bread recipe began being published in cookbooks around the great depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase).
Total Time: 1 hr 20 min
Prep: 10 min
Cook: 1 hr 10 min
Level: Easy Breezy
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream.
Slice, enjoy & take your bows!
FYI: Did you know that a speckled, slightly overripe banana is sweeter, more healthy, easier to digest and has more of the required potassium than a ripe one?