I love banana bread. I love bananas, I mean, who doesn’t? This recipe is super moist, and I love that there are small pockets of bananas that are just waiting for you to bite into. The top is slightly crunchy, which is probably my favorite part.
This recipe makes one regular size loaf, but you can make mini ones, or even use it for muffins….mmmm, muffins.
Where did Banana Bread come from?
I always thought banana bread was one of those things that has been around forever. Turns out, I was wrong (Did you read that, Danny? Better bookmark this post.). It was actually a widely circulated recipe only after baking powder and soda were invented around 1843. Banana bread is a quick bread, one that is made without yeast. It gets it’s leavening power from baking powder and soda. Once the recipe was published in Pillsbury in the 1930’s banana bread popularity started to “rise”. There is some controversy over whether the recipe first came about by housewives that, during the great depression, were reluctant to throw out the leftover bananas; or by commercial kitchens to push the use of flour and baking powder.
Which ever it is, and however it got here, I am certainly glad that someone once shared a recipe for this delicious bread!
1 1/2 c sugar
1/2 c butter
1/4 t baking powder
1/2 t baking soda
1 1/2 c flour
3 very ripe, mashed bananas
1 t vanilla extract
1 t cinnamon (optional)
1/2 c chopped nuts (optional)
Preheat oven to 375 degrees.
Sift together dry ingredients (soda, powder, flour). Blend sugar, eggs and butter together, then add dry ingredients. Add bananas, vanilla and any optional stuff you are going to add. Stir lightly, then pour into greased loaf pan.
Bake for 1 hour, or until toothpick (or butter knife) inserted into middle comes out clean.
Enjoy this bread with a nice cup of coffee or hot tea. It’s a favorite around my house and doesn’t stay long!