In the 1930s, recipes for banana bread began to appear in American cookbooks. Some culinary historians cite the availability of baking soda and baking powder as the impetus for this treat, while others believe it came simply from the kitchen of an enterprising and thrifty gal who didn’t want her overripe and hard-earned bananas to go to waste. I’d wager that both are the truth, and being a thrifty baker myself, applaud the woman who mashed up her spotty bananas and whipped up the first heavenly-scented loaf of banana bread.
Banana bread is simple, and very easy to make. Being a quick bread, there is no yeast, kneading, or rising time involved; the whole process, from mixing bowl to table, takes about an hour. Banana bread can be served warm but many bakers, myself included, believe that it tastes better after a day or so, when the flavors have had time to settle.
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- generous 1/4 teaspoon cinnamon
- 1 egg
- 3 medium very ripe bananas, mashed
- 3/4 cup sugar
- 1/4 cup vegetable oil
Preheat oven to 350 degrees.
Grease an 8x4x2 loaf pan and set aside.
In a medium bowl, combine flour, baking powder, baking soda, and cinnamon. Make a well in the center and set aside.
In another medium bowl, combine egg, mashed bananas, sugar, and vegetable oil.
Pour into flour mixture and stir until combined.
Pour into loaf pan and bake for about 50 minutes, until a cake tester comes out clean; check the bread at about 40 minutes to make sure the top isn’t browning too quickly; if it is, make a tent of aluminum foil and cover the bread until it is through baking.
Cool completely in the plan.