Banana Bread
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.
Ingredients:
• 2 large very ripe bananas
• 1/3 cup butter, unsalted or salted, melted
• 1/2 tsp baking soda (not baking powder)
• 1 pinch salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
Instructions:
1. Preheat your oven to 350°F. Mash up the ripe bananas in a mixing bowl until they’re nice and smooth. Then, stir in the melted butter until everything’s well mixed. Next up, add in the baking soda, salt, sugar, beaten egg, and vanilla extract. 
2. Once that’s all combined, mix in the flour until you’ve got a smooth batter. Pour it into a buttered loaf pan and pop it in the oven. Check around bake time 45 minutes. If the top becomes to dark and the cake is not done yet wrap it with foil and finish baking for about 55 to 65 minutes, depending on your oven. Insert a toothpick and the toothpick comes out clean your banana bread is done. Let it cool in the pan for a bit, then transfer it to a rack to cool completely before slicing and serving. It’s good to go for about 4 days at room temp or you can store it longer in the fridge or freezer. Enjoy!
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Banana Nut Bread
Ingredients
- 2 large very ripe bananas
- 1/3 cup butter unsalted or salted, melted
- 1/2 tsp baking soda not baking powder
- 1 pinch salt
- 3/4 cup sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F. Mash up the ripe bananas in a mixing bowl until they’re nice and smooth. Then, stir in the melted butter until everything’s well mixed. Next up, add in the baking soda, salt, sugar, beaten egg, and vanilla extract.
- Once that’s all combined, mix in the flour until you’ve got a smooth batter. Pour it into a buttered loaf pan and pop it in the oven. Check around bake time 45 minutes. If the top becomes to dark and the cake is not done yet wrap it with foil and finish baking for about 55 to 65 minutes, depending on your oven. Insert a toothpick and the toothpick comes out clean your banana bread is done. Let it cool in the pan for a bit, then transfer it to a rack to cool completely before slicing and serving. It’s good to go for about 4 days at room temp or you can store it longer in the fridge or freezer. Enjoy!
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