My Take on Banana Bread
For me, bananas are the fruit that you always have sitting on the counter. They're not always glamorous, but they're good to have as a snack or if you're late for work.
U.S. consumers seem to agree, bananas are an everyday item. In 2016, Statista found that for the year, 27.5 pounds of bananas were consumed per person. While in 2015, the global production of bananas reached a record high of 117.9 tons.
So when did bananas transform into a common, household recipe? And who created the first banana bread?
The Invention of Banana Bread
There doesn't appear to be one person credited with the creation of banana bread. What we can learn about, is the ingredients that allow us to have the recipe we know today.
According to my research, before baking soda, people relied on potassium carbonate to make their bread and other baked goods, light and fluffy. They called this process/term "pearlash." Around the 1800s, the introduction of baking soda made baking much easier among everyday households.
When did Banana Bread gain popularity?
The Great Depression in the 1930s forced housewives to become more conscious of their food usage. Rather than waste a speckled or "rotten" banana (with peels that are completely black), they repurposed them.
Using the softened bananas as the base, and with the help of baking soda, banana bread became a household dish.
Over the years, the texture of banana bread has evolved from a course, bread texture to a softer, cake-like taste.
Today, you can add anything to your banana bread. Some people add walnuts and pecans, caramelized bananas, chocolate chips, Nutella, and more.
My Take on Banana Bread
Part of making a banana bread is to use the bananas you have on hand. This means I try to keep my recipe as simple as possible. If I need to quickly make one during the week, or for breakfast, I don't want to have to run to the store to get a fancy ingredient.
From recipes I've researched over the years, I've seen people require vegetable oil, cream cheese, buttermilk or heavy cream, cake mix, and more.
You'll see from my recipe sheet, that I list items you may cook with every day. That way, when you're ready to cook a banana bread, you already have everything you need.
My cooking perspective
As I've mentioned in my other recipe video, I'm not a chef, or classically trained. I'm an avid home cook who lives to eat.
You may find that I use tools or techniques that are not traditional or "correct." I encourage you, as a foodie or home cook, to do what works best for you.
While I prefer to cook savory dishes, I do love the detail and decoration that goes into pastries and cakes. Breakfast goods, for me, blend the two worlds.
Below, you will find a static version of the recipe I make in my video. I encourage you to watch the video to learn all of the specific cooking instructions. But, if you cook without a recipe card (like I do), this will be enough to get you started:
The K. Martinelli Banana Bread
Right from the oven, I was excited to dig into this banana bread. Softened butter instantly melted into the slice, adding a layer of richness. My sister used peanut butter and drank a glass of milk with her slice.
As you'll see in the video, I used blackened bananas that have over-ripened on my counter. Despite their appearance, this is a good thing. The 3 bananas I used contributed to the sweet, cake-like texture of this recipe. Their golden color also influenced the interior color of my bread, making it darker than usual.
Overall, I think this is one of the better loaves of banana bread that I've made. I'm excited to see your take on this classic recipe. I hope you enjoy my perspective with cooking a simple yet delicious treat!
Here it is! The K. Martinelli Banana Bread Recipe
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