Bananas are probably the most popular fruit for people of all ages. This yummy
treat is a staple in most kitchens but it does have a very short shelf life.
Though most households have no problems finishing up their supply before the
yellow skins turn brown, many find themselves with soft, over-ripened fruits
that are only good for one thing; banana bread.
If you have an abundance of this delectable yellow fruit lying around you may
want to consider looking up a good banana bread recipe. This treat is a welcomed
part of just about everyone’s diet and it will disappear even quicker than the
bananas themselves.
The history of this memory-provoking edible is quite short. The first recorded
recipe for banana bread appears in a recipe book distributed by Pillsbury in
1933. This recipe quickly became a standard in many kitchens across the United
States but it really didn’t gain explosive popularity until the 1960’s.
The hay day of banana bread is believed to be at its height in the 1960’s
and the 1970’s but I think that the treat is still a must-have in your
recipe box today. Maybe it’s because the banana bread is so closely linked
to fond memories of my childhood that I have such an attachment to the
recipe. This is the only homemade bread that I make from scratch.
I guess that I love the banana bread so much because it really isn’t like
any other bread. It is more cake-like or muffin-like in texture and taste.
Adding nuts to the mix is a great way to add interest flavor to the banana
bread but the classic recipe from 1933 calls for nothing except the yellow
fruit.
The aromas that fill the house while the banana bread is baking are
wonderful as well. In fact, I almost like the smells as much as I do the
flavors. Smell is closely linked to memory as well. My husband bought me a
candle scented with a banana bread aroma but it just wasn’t the same.
Nothing beats the fresh-baked authentic aroma.
I have tried a number of banana bread recipes and I have to admit that I
can’t determine which one is my favorite. There are many variations to the
basic ingredients but they all seem to turn out the same; just plain good.
Lately, I’ve been tempted to try to find the original recipe found in the
1933 book by the Pillsbury Company. I bet that this would be my favorite of
them all.
