I remember eating banana bread since I was a little girl. It is also an easy recipe to use up too ripe bananas.
Did you know bananas were not common in North America until 20th century With the commercialization of baking powder and the post-depression mind set to not waste ingredients- banana bread was born!Bananas soon became commonplace in desserts, breakfast and as a fruit snack.
One of the most interesting things about banana bread is the vast number of recipes. Every family or friend has a traditional recipe for banana bread. Published cookbooks such as Better Homes and Garden, Joy of Cooking, Betty Crocker and Fannie Farmer all have different recipes. When you add in the online blog recipes- there are so many to choose! Most recipes include bananas of course, and varying amounts of sweetener (brown sugar, honey) for moisture.
Tip: banana bread makes a great base for French Toast! Recipe coming soon!
So, what is your favorite banana bread recipe. I was inspired from a classic recipe in the Fannie Farmer cookbook, originally published in 1896.
Let me know what you think if you try it. Tag @mykinconnections
3 Ripe Bananas Mashed
2 eggs beaten
2 cups flour * (see note below)
¾ cup sugar
1 teaspoon salt
1 teaspoon baking soda
Optional- add chopped walnuts (1/2 cup)
** I prefer wheat flour vs. white flours, so I substituted ½ cup of wheat flour for some of the all-purpose flour in the original recipe. The first time I made this recipe, I used 2 cups of wheat flour, and although the flavor was delicious, it was very dense.
Here are some rough substitutes -
· 1 cup whole-wheat flour: 1/2 cup all-purpose flour + 1/2 cup whole-wheat flour
· 1 cup all-purpose: 1/2 cup whole-wheat flour+ 1/2 cup all-purpose (white).
Just a few steps!
Preheat oven to 350F.
Grease loaf pan.
Mix bananas and eggs in a large bowl using hand mixer
Add flour, sugar, salt and baking soda to bowl using hand mixer
Add walnuts and blend with spatula (optional)
Pour batter into the loaf pan
Bake for 50min-1hour
Cool on rack and serve warm