Banana bread is a type of quick bread that contains mashed yellow bananas. Banana bread is often a moist, sweet, cake-like bread which typically uses baking soda as the leavening agent instead of yeast; however, there are some banana bread recipes that are traditional-style yeast breads.
Banana breads can also be made from frozen bananas. Wrapped in clingfilm, still in their skins, bananas will keep in the freezer for up to six months to be used for breads, cakes, etc.
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, and appears in Pillsbury’s 1933 Balanced Recipes cookbook. 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. The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of bread that added fruits, nuts, chocolate chips and even extra bananas.
Banana Bread has stood the test of time. Banana bread starts with a thick sweet batter that is full of mashed bananas, ground cinnamon and toasted nuts. It is, as the name “Quick” Bread implies, quick to make.
You can find authentic Kosher Banana Bread on many Kosher Restaurants in Los Angeles.
