Banana bread is a sort of bread made from bananas that have been mashed. It’s usually a moist, sweet, cake-like fast bread, however, some banana bread recipes are raised loaves in the classic form.
With the popularisation of baking soda and baking powder in the 1930s, banana bread became a typical staple of American cookbooks. It first appeared in Pillsbury’s Balanced Recipes cookbook in 1933, and with the release of the original Chiquita Banana’s Recipe Book in 1950, it acquired even more traction.
The 23rd of February is National Banana Bread Day. Bananas first debuted in the United States in the 1870s, but it took a long time for them to become popular as a dessert ingredient. Around the 1930s, the current banana bread recipe began to appear in cookbooks, and its popul arity was aided tremendously by the introduction of baking powder to the market. Some culinary historians claim that banana bread was created in corporate kitchens to market flour and baking soda products during the Great Depression because enterprising housewives did not want to throw away overripe bananas (which were still a costly commodity to purchase). It could possibly be a hybrid of the two hypotheses, in that it was created in a corporate kitchen to promote flour and baking soda products while simultaneously being advertised as a way to use up overripe bananas.