While checking out King Arthur Baking site, they talked various baking highpoints including the Banana Bread History. I found this very interesting because banana bread recipes are still very popular. Banana bread is not made with yeast like many bread products. It is baking power that makes banana bread rise.
Brief Banana Bread History
Before the 1800’s bananas were imported and were not readily available to bakers. When shippers started using refrigeration at the turn of the 20th century, bananas became accessible to American households. Bananas then became a part of breakfast or were sliced to top desserts.
The Era of the Great Depression and Bananas
When the stock market crashed during 1929 and for most of the 1930’s, things were different for most people. It was a hard time when every bit of food was used, and no one wasted anything.
The second thing that came about was the mass marketing of baking powder/baking soda which came available to bakers and cooks.
Since people wanted to use up those over ripe and blacken bananas, recipes came about using mashed bananas and, of course, baking powder. Bakers came up with recipes for quick bread as opposed to yeast bread.
Why Farmhouse Magic Blog Loves Banana Bread?
Actually, it has been a while since I made a loaf of yummy banana bread. Hot from the oven, it is delicious with a slathering of butter. But, for a while there, I made many banana bread loaves with those spotted and over ripe bananas. The bananas give the bread a lot of moisture.
Actually, I hate to toss out any food. So, I use a favorite banana bread recipe from bake sales to use up those bananas. It is attached to today’s blog in case you would like to do a little baking today.
Ending Notes of Banana Bread History Blog
I hope my Readers found this blog on banana bread history of interest and please don’t toss out those black bananas.
Don’t forget National Banana Bread Day is coming up on February 23rd. Happy Baking!
Research Sites: King Arthur Baking Company, Inc. online site.