Banana Bread Recipe


Recipe:

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2 1/2 cups sifted all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease two 5 x 9-inch loaf pans. Sift together flour, baking soda, and salt; set aside.

2 large eggs

Beat banana, brown sugar, and white sugar with a wire whisk until thoroughly combined and bubbly. Add egg yolks and melted butter; mix well. Stir in the sifted dry ingredients alternately with banana nog or milk, beginning and ending with the dry ingredients. Beat egg whites separately until stiff but not dry; fold into batter. Pour banana bread mixture into two greased 5 x 9-inch loaf pans.

3/4 cup chopped nuts (optional)

Bake banana bread in 350 degrees F (175 degrees C) oven for 1 hour or until a toothpick inserted in banana bread comes out clean. Cool banana bread for 10 minutes and remove from pans. (For banana nut bread, mix the nuts with the dry ingredients and stir into the batter before baking.)

Instructions:

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Peel and slice 3 large bananas; place in a bowl. Beat 2 eggs; add to bananas. Stir in 1/2 cup sugar, 1 teaspoon banana extract, 2 tablespoons melted butter, and 3/4 cup chopped nuts. Add 1-1/2 cups all-purpose flour gradually to the banana mixture. Stir in 1 teaspoon baking powder and 1/3 teaspoon salt.

Beat egg whites until stiff; fold into banana mixture. Pour banana bread batter into a greased 8 x 4-inch loaf pan.

Bake banana bread in a 350 degrees F (175 degrees C) oven for 1 hour or until a toothpick inserted in banana bread comes out clean. Cool banana bread slightly; remove from pan. Banana bread can be served warm or cold with whipped cream if desired. Makes one banana bread.

Variations:

Sugar-free banana bread: Replace 1/3 of the sugar with an artificial sweetener such as Splenda.

Cranberry banana bread: Add 1 cup chopped cranberries to the banana bread batter.

Apple banana bread: Stir into banana bread mixture 2 cups peeled, cored, and chopped apples.

Bake banana nut bread in a loaf pan lined with greased foil, extending the sides of the foil over the edges of the pan. Bake banana nut bread at 350 degrees F (175 degrees C) for 50 to 60 minutes.

Banana nog or milk

This banana bread recipe is believed to be the first banana bread recipe ever published. It was featured in The Boston Globe on December 3, 1927, along with hundreds of other tried-and-true recipes submitted by home bakers, including banana bread recipes.

Modern banana bread was born in 1933 when the banana split was invented. It is believed that the banana split was created because there were too many bananas being wasted at home and by restaurants after banana boatloads arrived from Central America. The banana split is also sometimes called a banana sundae or banana dish.

The banana split was invented at a banana shop in Kew Gardens, Queens. The banana split became very popular after it was featured on the cover of William Ilg’s ice cream book in 1938. In 1939, banana splitting became even more popular when another banana sundae recipe appeared on the cover of Look magazine.

The banana split was such a hit that banana split shops opened in the 1940s and banana splitting became a popular activity for children who would go to these shops with their families.

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